Chimichurri Sauce

Have you ever made a chimichurri sauce?  It's a condiment that is used in Argentina and South Africa.  And, it is so delicious on grilled meat.  So here's the basic recipe at the end of this post. (Thanks, Simply Recipes!)

Tonight we served it along side a grilled venison fillet (backstrap) which was wrapped in bacon and grilled to medium rare.  Oh my!

Finely chopped parsley, fresh (or dried) oregano, and garlic.  Place in a bowl and combine.

Add olive oil, vinegar, salt, pepper, and red pepper flakes.  Stir and taste and adjust seasonings.

Here's the whole recipe for you to try:

Chimichurri Recipe

Ingredients

• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 3-4 garlic cloves
• 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
• 1/2 cup olive oil
• 2 Tbsp red or white wine vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Method

1 Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2 Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

Yield: Serves 4.