Recipe of the Week: Chimichurri Sauce

I'm going to go out on a limb, and do something I haven't done in the past: post a recipe that I haven't tried yet. I've had my eye on this classic sauce for awhile, but the opportunity hasn't arisen. However, tonight there is strip steak in my refrigerator, and I have plans to grill it and drizzle this spicy, herby sauce over it. Let's give this one a try together, shall we?

Chimichurri is a classic Argentinian sauce, most commonly used on meat. This recipe, by famed Napa chef Michael Chiarello, uses oregano, but other versions call for cilantro. I'll be dressing my dinner up with it tonight, and I'll report back.

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Ingredients:

1 bunch fresh flat-leaf parsley, finely chopped
2 bay leaves
6 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 tablespoon fresh oregano leaves, finely chopped
1/2 cup red wine vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

1. Combine all ingredients
2. Allow flavors to meld, at least 30 minutes before serving.
3. Drizzle over steak, fish, pasta, bruschetta or anything else you can dream up!