Chimichurri steak sauce
Inspired from: Chimichurri (recette traditionnelle)
Chimichurri is a green sauce originating from Argentina ideally suited for red meats. There are a few variations of this sauce, more or less spicy, here I use hot flakes, but other types of (preferably fresh) peppers can also be used. Also use this sauce for fondue Bacchus (fondue Bourguignonne).
1 cup (packed) fresh Italian parsley (*)
1/4 cup (packed) fresh cilantro (opt)
1/4- cup (packed) fresh oregano (can subsitute 2 teaspoons dried oregano)
4+ garlic cloves
1/2 teaspoon dried crushed red pepper or 1 minced jalapeno
1/4 teaspoon ground cumin (opt)
2 to 3 tablespoons red wine vinegar
1/2 cup olive oil (add slowly to desired consistency)
1/2 teaspoon salt
Generous amount of pepper
(*) You need 4 parts de parsley for 1 part coriander et 1/2 part oregano (approximatly), in the end, enough for 4 steaks.
Finely chop the herbs and garlic (or better grate the garlic).
Place in a small bowl.
Add the vinegar, salt, pepper, and red pepper flakes.
Stir in the olive oil, slowly to desired consistency, careful not to add too much.
Let rest at least 1 hour. Stir before serving.