3 tablespoons red wine vinegar
2 tablespoons water
4 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup fresh parsley, finely chopped
1 bay leaf, broken in half
1. Stir together vinegar, water, garlic, salt, red pepper, and black pepper until salt has dissolved.
2. Whisk in oil until combined, then whisk in parsley. Add bay leaf and let stand for 30 minutes at room temperature. Discard bay leaf and stir sauce before serving.
Note: You can mix the ingredients except for the parsley and bay leaf in a hand blender if you’d like.
This recipe is from epicurious. I’ve wanted to make chimichurri for quite some time and finally decided to give it a try when Art suggested grilling up some flank steaks. The sauce was delicious on the steaks! Tons of flavor from the red wine vinegar, parsley and garlic. I would make this again in a heartbeat.
Shown here with grilled flank steak and Balsamic Potato and Zucchini Casserole.