With three grown men and a growing teenage son, our family eats more than its fair share of meat. When my husband casually handed me a carefully cut out recipe he wanted me to try, I asked where he found it. Grinning he said "GQ". Skeptically, I went directly to the kitchen and made the sauce. We had some leftover steak so I felt I had little to lose. That afternoon I made steak paninis and drizzled the sauce on both sides of the bread. Huge success--my girls opted to skip the meat and just dip the sourdough into the chimichurri sauce. When I make this versatile sauce, it doesn't last long in the refrigerator. Go ahead and double it.
Nota bene: Spoon over grilled chicken, steaks, vegetables, or use as a dipping sauce for bread.
2 1/2 tablespoons red wine vinegar
4 medium size garlic cloves, minced
1/2 cup extra-virgin olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup parsley, chopped
1/4 cup fresh oregano, chopped
1. Rinse parsley, dry thoroughly and set aside.
2. Mix all the ingredients in a bowl and let the flavors develop for 30 minutes.
3. Serve at room temperature over chicken, beef or vegetables. Store in an air tight container for 3 to 4 days.