Chimichurri Recipe | Saveur
Saltwater brine prevents fresh herbs from browning in Argentine chef Francis Mallmann’s zesty chimichurri recipe. Pair it with steak, vegetables, and crunchy bread served straight off the grill.
Ingredients
- 1 Tbsp. kosher salt
- 1 cup finely chopped fresh parsley
- ¾ cup finely chopped fresh oregano
- 8 garlic cloves, finely chopped
- 1½ tsp. crushed red chile flakes
- ⅓ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- Freshly ground black pepper
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