Chimichurri: Condiment Heaven

Clint and I fell in love with Chimichurri sauce when we visited Argentina nearly three years ago. After we returned to the states a co-worker of Clint's (who is an Argentine) came to our house and grilled what seemed like a whole side of beef (cause that's what Argentines do folks!). While the steak was good, my favorite dish was the grilled sausage served on a crusty hunk of bread, doused in homemade Chimichurri sauce poured straight out of an old glass jar (I think it had formerly contained store-bought marinara).

It is a perfect summer condiment-- incredibly fresh and nothing fancy. Since this event and anytime the temperature cracks 60 degrees, we have a large serving constantly on hand. I don't claim my version is 100% authentic, but it is our favorite recipe after a bit of trial and error. Our preferred way to serve this is with grilled sausages on rolls with a side of grilled peppers and onions, but it is a great sauce or marinade for steak, chicken or even a meaty fish.

Chimichurri Sauce

Ingredients:

• 1 1/2 C water
• 1 Tbl Coarse sea salt
• 2 Tbl red pepper flakes
• 1 head of Cilantro, roughly chopped
• 3 bay leaves
• 1 Tbl finely chopped fresh rosemary
• 1 Tbl fine chopped fresh oregano
• 6 garlic cloves, finely chopped
• 1/4 C red wine vinegar
• 3/4 Olive Oil

Directions:

• In a small nonreactive saucepan, bring the water to a boil
• Add the salt, bay leaves and pepper flakes
• Remove from heat and stir until the salt has dissolved
• Remove the bay leaves
  
• In a blender, add the rest of the ingredients. Blend and stream in the water mixture
• To store, pour into a glass jar, cover and refrigerate for up to 1 week.
• I suggest bringing the mixture to room temperature before serving.