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how to make chimichurri sauce for steak

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Chimichurri Sauce

Cultural Context

Chimichurri sauce hails from Argentina, where it is a staple accompaniment to grilled meats, particularly asado. This vibrant sauce, made primarily from fresh herbs, vinegar, and oil, reflects the country's love for bold flavors and outdoor cooking. Today, chimichurri has gained popularity worldwide, often used as a marinade or dressing for various dishes.

ARARother
6 servings
Servings4
2 bunches parsley
1/4 cup dry oregano
garlic cloves
salt
black pepper
1/2 cup apple cider vinegar
1 cup sunflower oil
1

Mince 2 bunches of parsley carefully, avoiding cutting fingers.

2

Use 1/4 cup of dry oregano and add a little bit of water to combine with the minced parsley.

3

Mince garlic cloves, removing the little white part before mincing.

4

Add minced garlic to the parsley and oregano mixture.

5

Season with a lot of salt and black pepper (do not use white pepper).

6

Add 1/2 cup of apple cider vinegar (or red wine vinegar) to the mixture.

7

Slowly combine the mixture, then add 1 cup of sunflower oil (or extra virgin olive oil).

8

Adjust the thickness of the sauce by adding more vinegar and oil if desired.

9

Let the sauce marinate for at least one day for the best flavor before using.

Dietary

veganvegetariandairy-freeegg-freegluten-freenut-freesoy-freelow-carbpaleohalalkosher

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