Chimichurri is the Argentine grill sauce: fresh parsley, garlic, vinegar and good olive oil. Its brightness cuts straight through the richness of Wagyu, which is why it belongs on the leaner, beefier grilling cuts.
Time 10 min, plus 30 min rest · Makes about 1 cup · Skill Easy
Ingredients
- 1 cup flat-leaf parsley, packed, finely chopped
- 3 to 4 garlic cloves, minced
- 2 tbsp fresh oregano, chopped (or 2 tsp dried)
- ½ tsp red pepper flakes
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- ½ tsp kosher salt, plus black pepper to taste
Method
- Stir the garlic, salt and vinegar together in a bowl and let it sit 5 minutes to soften the garlic.
- Add the parsley, oregano and red pepper flakes.
- Stir in the olive oil and season with black pepper.
- Let it rest at least 30 minutes at room temperature before serving. Spoon over sliced steak.