Chimichurri is a sauce that will probably change your relationship with all grilled meats. I don’t know which South American gods the great people of that continent got the recipe from, but the off the hook brightness and zest of that sauce will transform any grilled protein into a carnival of color and flavor. Really really insane. It’s easy as hell to make and drown all your grilled meats in it. I can’t talk it up enough.
Makes about a bowl-full to easily serve a barbecue of 4-6 people
1 Cup of very finely chopped parsley
1/2 cup of very finely chopped coriander
1 finely chopped shallot
3 crushed garlic cloves
2 tsp of smoked paprika (or smoked chili sauce)
1 pinch of crushed dried chilies
2 tsp of dried oregano leaves
1 lime juiced
3-4 tbsp of red wine vinegar
Enough olive oil (great quality) to cover amply
Salt and pepper to taste
Combine all ingredients in a bowl, cover with olive oil, try and let everything meld together for at least a couple of hours before using. Hope you enjoy.