Arguments often ensue about the definition behind and authenticity of this recipe--important for historical perspective, but often not for flavor integrity. This chimichurri, a relish of herbs, garlic, acid, and oil common in Argentine steakhouses and homes, is a hybrid of classic red and green varieties. It brings the best of earthy, bright, smoky, grassy, and pungent all together into one amazing workhorse sauce for grilled meats.
1/2 cup fresh flat-leaf parsley, coarsely chopped
3 tablespoons minced shallot
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
1/8 teaspoon smoked paprika
1 tablespoon extra-virgin olive oil
3 tablespoons sherry vinegar
1 teaspoon fresh lemon juice
How to Make It
Combine all but the liquid ingredients in a mortar and pestle or a durable mixing bowl (you can use the blunt end of a rolling pin if you don't have a mortar and pestle).
Pound the mixture firmly, marveling as you bruise perfectly beautiful herbs with the shallots and garlic (which you minced with your great knife work).
When the mixture looks appropriately shaggy and the juices of the shallot seem to have moistened the mass, stir in the olive oil, continually pounding and vigorously mixing for another minute.
Let it rest for 10 minutes or so to weep and wilt further.
Stir in the vinegar and the lemon juice using a spoon.
Either in the refrigerator or at room temperature, let rest for about a half hour before spooning over grilled meats.
Cooking Light Mad Delicious
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