Rib-eye Steaks With Chimichurri (recipe by Chicago Tribune)
Chimichurri (recipe by Chicago Tribune)
I was so thrilled to see this recipe for chimichurri in the Chicago Tribune because I have a huge perennial oregano plant growing in my garden, and the sauce calls for a whole cup of it. Last summer I was planning on making steaks with chimichurri for a dinner party, but two grocery stores I went to were out of parsley. I was so frustrated. The homemade chimichurri was to be the star of the meal. Last minute I resorted to using my friend’s jarred sauce, which she magically produced from her refrigerator. I subsequently misplaced the recipe, so this is my second attempt. I guess I don’t give up easily! I’m glad because it was delicious.
I served the rib-eye steaks and chimichurri with Martha Stewart’s All-American Potato Salad. I’m looking forward to retrying this recipe with fresh garlic from my garden later this summer.
follow-up: I retried the recipe substituting cilantro for the parsley and liked it even better. Not sure if that would still be considered a chimichurri sauce though!
- 1 cup water
- 1/2 tablespoon salt
- 1 head garlic, separated into cloves, minced
- 1 cup packed fresh flat-leaf parsley, minced
- 1 cup fresh oregano leaves, minced
- 2 teaspoons crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
Heat the water to a boil in a small saucepan. Add the salt, stir until dissolved. Remove from heat; cool. Combine garlic, parsley, oregano and red pepper flakes in a medium bowl. Whisk in the red wine vinegar; whisk in the olive oil. Whisk in the salted water. Transfer to a jar with a tight-fitting lid, refrigerate.