Chimichurri sauce is by far my favorite steak sauce, it gives a nice tang to every bite and a freshness that screams summer sunshine! Argentinians really know how to grill!
This is my base recipe, but you can always upgrade it to your taste or with whatever herbs that you have at home, like mint, oregano, thyme, etc…
1 bunch flat leaf parsley
1 bunch cilantro
1 garlic clove
1 pinch chili flakes
1 tablespoon red wine vinegar (or more to taste)
2 tablespoons olive oil
Salt and pepper
Put everything in the food processor or cut everything really finely and ground with a mortar.
I like my Chimichurri to be a little bit on the coarse side, I don’t want a paste. The measurements are just a base, I always put half of vinegar and olive oil and add more after I start to adjust the taste and texture.