Chimichurri Sauce topping for meats

One of the easiest, quickest, and inexpensive ways to brighten up beef, chicken, or even pork is with a chimichurri sauce.  It requires very few ingredients, and leftovers can easily be frozen in a zip lock bag for future use.  Here is my recipe.  This recipe makes about one half cup.

Because I don't like to put cold meat into a skillet, I let my meat sit at room temperature for 30 minutes, (this prevents uneven cooking).  I am just using a few simple ingredients to season my steaks, (some kosher salt, ground black pepper, garlic powder and onion powder).   The rest of this recipe will come together very fast.

For the chimichurri sauce you will need:
3 cloves of garlic, (unpeeled)
1/2 cup fresh parsley
2 scallions
1 Tabs. red wine vinegar
1/4 teas red pepper flakes
4 Tabs. olive oil
salt and pepper

In a large pan, (use the one that you are going to cook your steaks in), over medium-low heat, toast the garlic, (unpeeled), in the pan.  You will cook the garlic until it is fragrant and spotty brown.  Make sure to shake the pan occasionally, so the garlic doesn't burn.  This will take 3 or 4 minutes.

While the garlic is cooking, chop 1/2 cup of fresh parsley.

The garlic has cooked, and this is what it looks like - the outer skin has a light tan color, and there are a few brown spots.  You can also smell some of the garlic flavor.  Turn off the heat and remove the garlic to cool.

While the garlic is cooling, chop the scallions, both the white and green parts.

When the garlic is cool enough to handle, remove and discard the skin.

Into a food processor, (or blender), add the chopped parsley, chopped scallions, garlic, and 1 Tablespoon red wine vinegar.

Add 1/4 teaspoon red pepper flakes.

Pulse for a couple of seconds until finely chopped.

While the processor is running, slowly drizzle in 4 Tablespoons of olive oil and continue processing until the sauce is smooth and emulsified.

Give the sauce a quick taste.  Now you want to season it to taste.

Add salt, (I add about 1/2 teaspoon).

Add pepper, (I add about 1/4 teaspoon).

Pulse for a couple of seconds to incorporate.

Your sauce is now done and ready to use.

In the same pan that I cooked the garlic, I added 1 Tablespoon of olive oil, and now I will cook the steaks until they are well browned on the outside but medium on the inside, (just slightly pink), about 5 - 7 minutes per side.

Remove the steaks to a cutting board, and let them rest for 5 minutes, so the juices can redistribute back into the meat.  Then slice against the grain, plate, and add the chimichurri sauce.

And dinner is ready.

This sauce will brighten any meat.  And it's delicious anytime of year.  The red pepper flakes give just a slight bit of heat, but don't over power, and the fresh parsley is a welcome relief against any kind of meat or roasted vegetable.

Give this sauce a try.

Enjoy !