Chimichurri Sauce

Ingredients

• fresh cilantro : 1 cup(s) — finely chopped (packed)
• garlic: 4 cloves — minced
• fresh oregano : 2 tablespoons — chopped (or 1 tsp dried)
• extra virgin olive oil: 1/2 cup(s)
• red wine vinegar: 2 tablespoons
• sea salt: 1 teaspoon
• red pepper flakes: 1/2 teaspoon — adjust for heat
• coarse black pepper: 1/2 teaspoon

Instructions

1. Finely hand-chop the parsley and oregano. Avoid a food processor if possible; a knife creates the traditional chunky texture, whereas a processor can turn it into a bitter paste.
2. In a medium bowl, mix the chopped herbs and minced garlic.
3. Stir in the red wine vinegar, salt, pepper, and red pepper flakes.
4. Slowly pour in the olive oil while stirring.
5. Let the sauce sit at room temperature for at least 20 minutes before serving. This allows the vinegar to mellow the garlic and the flavors to meld.

Tips for Success

• Acidity: If the sauce feels too heavy, add a small squeeze of fresh lemon juice right before serving.
• Storage: Store in a glass jar in the fridge for up to 5 days. The oil will solidify when cold, so let it sit on the counter for 15 minutes before use.
• The Beef Pairing: For your Angus strips, toss them in the sauce immediately after they come off the heat so the warm beef absorbs the herb oil.