Directions

1. Generously salt and pepper meat to prepare for grilling

2. Chop/mince sauce ingredients as needed

3. Assemble all ingredients in a small bowl

4. Rest:  Allow ingredients to sit at room temperature for about an hour.  This amount of time allows the sauce flavors to come together BUT still keeps the sauce a vibrant, fresh green. Taste and adjust with more vinegar and salt as needed (our recipe is generous on the olive oil) after resting. Remember your meat is salted already.

5. Grill steak while sauce comes together

6. Plate by spooning sauce over rested, grilled meat with more on the side

7. Oregano and Beyond Note:  Chimichurri – like a vinaigrette—can be adjusted to your personal preferences.  I’ve found that fresh oregano makes the sauce too floral for me and prefer using dried oregano.  You might prefer fresh and should experiment.  You can also play with adding in fresh peppers instead of crushed red and may want to add chopped onions or shallots for more texture. Parsley and cilantro mixes are also common. Use this recipe as the base to then play with.

8. Chopped or Processed Note: Traditional chimichurri is made by finely chopping ingredients, not in a food processor. I prefer to do it this way as well for a bit more texture but if you want to experiment with the food processor method I am not going to tell.