Chimichurri
The bright flavors of fresh parsley and garlic make this vibrant sauce sauce a favorite accompaniment to beef. It packs a punch, so start with just a drizzle.
(From the Epicurious website)
3 tablespoons red-wine vinegar
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1/2 bay leaf, broken in half
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat-leaf parsley
Stir together vinegar, water, garlic, bay leaf salt, red pepper flakes, and black pepper until salt is dissolved.
Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving.
Cooks' note:
Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.
Makes about 3/4 cup.
Gourmet
January 2005
