Here is my personal favorite recipe for chimichurri. You can mix it all together but I prefer to go through a 3-step process while preparing the sauce. 1/2 Cup Olive Oil 1/4 Cup Red Wine Vinegar 1/4 Cup Water 1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup) 1 medium onion; finely chopped 2 cloves garlic; finely minced 1/2 of a red bell pepper; seeded and finely diced 1 tomato; peeled, seeded, finely chopped 1 Tablespoon dried oregano 1 Tablespoon paprika 1 Teaspoon bay leaf (laurel); very small flakes 1 Tablespoon coarse salt 1 Teaspoon ground black pepper hot chili flakes to taste Make sure all of the fresh ingredients are well washed and clean before preparing. Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes. Next add the vinegar and water. Mix well. Allow to rest for 30 minutes. Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time. ------------------------------- The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. by DiScharf 4 servings 28 min 10 min prep 1 cup extra-virgin olive oil 2/3 cup sherry wine vinegar 2 tablespoons lemon juice 1 cup chopped flat leaf parsley 4 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 3 tablespoons minced garlic 2 tablespoons minced shallots 3/4 teaspoon fresh cracked black pepper 2 1/2 teaspoons kosher salt 1/4 teaspoon crushed red pepper flakes 1 (1.75-2 lb) skirt steaks In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. If cooking steak another day, refrigerate sauce and return to room temperature before serving. Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours. Preheat a grill or oven to 350F - medium heat. Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven. Cook for 6 minutes on the first side. Rotate the steak 45 degrees and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens. -------------------------------------- Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce Recipe #186841 Grill on a wood plank to keep food moist and impart a mild, smoky flavor. It is great for fish, pork and beef. Food cooked on a plank is moist, because of the damp smoke from the wood. The ingredients list is long but that is for the sauce and that goes straight into the food processor. Cooking Light, June 2003. I didn't allow an hour for soaking the plank nor was I able to mention the plank in the ingredients however, I did mention size etc. in the directions. by DiScharf STEAK 4 (4 ounce) beef tenderloin steaks, trimmed 3/4-inch thick 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper SAUCE 3/4 cup fresh flat leaf parsley 1/4 cup fresh cilantro leaves 1/4 cup mint leaves 1/4 cup chopped onions 1/4 cup reduced-sodium fat-free chicken broth or fat free low-sodium beef broth 3 tablespoons sherry wine vinegar 2 tablespoons fresh oregano leaves 1 teaspoon olive oil 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon crushed red pepper flakes 3 garlic cloves Immerse and soak plank,15x6-1/2x3/8" in water 1 hour, drain. Prepare grill, heating one side to medium and one side to high heat. To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat. Place steak on charred side of plank. Cover and grill 12 minutes or until desired degree of doneness. Prepare the sauce while you are soaking plank. Combine parsely and remaining ingredients in a food processor and process until smooth. Serve with steaks,. -------------------------------------- Argentinean Chimichurri Sauce By Aliza Green Ingredients 2 tablespoons red wine vinegar juice of 1 lemon 1/2 cup minced red onion 1 tablespoon hot paprika 1 tablespoon crushed garlic 1 teaspoon finely ground black pepper 1 teaspoon ground bay leaf 6 tablespoons olive oil 1 large bunch Italian parsley 2 tablespoons fresh (or 2 teaspoons dried) oregano Instructions In a blender, combine 2 tablespoons red wine vinegar, the juice of 1 lemon, 1/2 cup minced red onion, 1 tablespoon hot paprika, 1 tablespoon crushed garlic, 1 teaspoon finely ground black pepper, 1 teaspoon ground bay leaf, and salt to taste. Pour in 6 tablespoons olive oil and blend again. Add the leaves from 1 large bunch Italian parsley and 2 tablespoons fresh (or 2 teaspoons dried) oregano and blend again, until bright green and smooth. Spoon the sauce over grilled meat and serve extra on the side. Makes about 1 1/2 cups. -------------------------------------- Sirloin Steak and Chimichurri Sauce Submitted by Brad Smoliak For this recipe, we bring the wonderful flavours of Argentina and combine them with great Alberta beef. This is a unique Argentinean salsa type sauce and a marinade that can be used with less expensive cuts such as flank or sirloin. This salsa is can also be used with your favourite fish. 4 sirloin or flank steak, good size Chimichurri Salsa (makes 2 cups): ¾ cup (175 ml) fresh chopped parsley ¼ cup (50 ml) fresh finely chopped garlic 2 Tbsp (30ml) paprika ½ cup (125ml) finely chopped onion 1 cup (250 ml) canola oil ¼ cup (50) red wine vinegar 1 tsp (5 ml) chili powder 2 tsp (10 ml) dried oregano 2 tbsp (30 ml) hot sauce, try Alberta made Pepperheads 2 tbsp (30 ml) balsamic vinegar salt & pepper to taste Place all ingredients in a Mason jar and shake well. Adjust the salt and pepper to your taste. Pour approximately 1 cup of salsa over steaks, rubbing the meat to make sure that it is coated evenly. Marinate for eight hours or over night. Barbecue over medium high heat to desired doneness. Let steak rests 5 minutes before serving. Can use remain salsa as steak sauce. If using flank steak – ensure you are carving against the grain. Steak can also be sliced and used for fajitas.