Chile Chimichurri
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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.
Yield
4
Time
10 minutes
Ingredients
2 cups fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
1 medium jalapeño chile (more or less to taste), trimmed and halved
1 large clove garlic, or more to taste
1/2 cup extra-virgin olive oil, or more if you’d like
Salt
2 tablespoons sherry or red-wine vinegar
Instructions
Step 1
Put 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.
Step 2
Add 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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