Chile Chimichurri

5.0(945)

Chile chimichurri is an enlivened, updated version of the classic vinegar-and-parsley sauce. Served alongside a grilled rib-eye, the sauce brightens up the dish and makes eating a steak at home feel like you're eating one while out on the town.

by Mark Bittman

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AmericanSauces And Gravies

Servings

4 servings.

Total time

10 min

Calories / serving

258 kcal

Ingredients (7)

serves

2 cups fresh parsley leavesparsley
2 tablespoons chopped fresh oregano leavesoregano
1 medium jalapeño chile (more or less to taste), trimmed and halved
1 large clove garlic, or more to tasteclove
1/2 cup extra-virgin olive oil, or more if you’d likeolive-oil
Saltsalt
2 tablespoons sherry or red-wine vinegarvinegar

Instructions (2 steps)

01Put the herbs, chile and garlic in a food processor or blender with about half the oil and a pinch of salt. Purée, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
02Add the vinegar, then a little more oil or some water if you prefer a thinner sauce. Taste, adjust the seasoning and serve right away. Or cover and refrigerate for up to a day; return to room temperature before serving.

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Rich recipe — supports nutrition-aware planning.