I think I may have posted this recipe before, but I love it so much that I am just going to post it again. I’ve been making this fairly regularly, ever since I discovered it in my May 2009 issue of Sunset Magazine. This is pretty true to the Sunset version, but I have made a few minor changes to perfect it through the years.
This chimichurri has so much flavor that whenever we make it, we don’t bother marinating the steak. We just salt and pepper it and throw it on the grill. The chimichurri can be served right away, but if you can make it a few hours in advance, the flavors meld and become even more delicious.
This makes enough for about 2 lbs. of steak.
4 garlic cloves, crushed
1/2 cup cilantro, finely chopped
1/2 cup parsley, finely chopped
6 large basil leaves, finely chopped
1 tablespoon oregano leaves, finely chopped
2 tablespoons minced white onion
2 tablespoons minced red bell pepper
1/2 teaspoon salt
1 teaspoons freshly ground black pepper
1/2 teaspoon ground cumin
1 1/2 teaspoons chile powder
1/3 cup olive oil
2 tablespoons red-wine vinegar
- Chop the herbs as finely as possible. This is pretty easy, if you are using a good knife. You can also put it in a food processor, but I prefer it a little chunky, so I always use a knife.
- Mix all ingredients in a bowl and serve.