A Chimichurri Recipe You’ll Want to Put on Everything

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Photo by Erich Boenzli

It's the hottest time of year and I'm craving Latin country cuisine. This happens every year and I start making my favorite four: Mexican guacamole, Peruvian ceviche, Spanish gazpacho, and Argentinian chimichurri. So chimichurri it is today. The clash of a woodfire-grilled piece of meat and an uncooked, oil-based herb sauce. Who wins? It's a perfect tie, with both sides shining bright.

2
1 lb hanger steak
1/2 c extra-virgin olive oil
2 Tbsp red wine vinegar
1/2 c flat leaf parsley
2 Tbsp sage
2 Tbsp oregano
1 small shallot
2 cloves garlic
1 habanero pepper
Maldon sea salt
freshly cracked pepper
Nutritions

Calories
253

Sodium
1726mg
71% DV

Fat
5g
8% DV

Protein
30g
60% DV

Carbs
18g
6% DV

Fiber
5g
23% DV
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