I love this sauce which finds its origins in Argentina. The fresh herbs blended in with garlic, olive oil and red wine vinegar come together perfectly for a sauce that is the perfect accompaniment to any meat, chicken or fish dish!
1 cup of parsley (I used a combination of flat leaf as well as curly from our back yard)
1/4 cup of cilantro and some of the cumin seeds (optional - from our back yard)
2 cloves of garlic crushed
1/4 - 3/4 tsp of crushed red pepper
1/2 cup of good quality olive oil
1/4 cup of red wine vinegar
sea salt to taste
Remove leaves from stem and place in a mini food processor. Add the garlic, red pepper, olive oil, red wine vinegar and sea salt. Pulse until smooth. Remove and pour into a pretty pitcher or small serving bowl.
Drizzle over steak (fish, chicken, potatoes or rice) as desired.
Or drizzle over crusty baguette with leftover chicken or steak for a fabulous sandwich the next day!
Pan Seared Potatoes with Oregano
6 -10 small new potatoes thinly sliced
Coat bottom of large saute pan with good quality olive oil. Place potatoes in pan, careful not to overlap. Cook until each side is nicely browned. This should take just a minute or two per side. Remove and place on to paper towel to drain of excess oil. Then place potatoes side by side in a shallow baking dish. Repeat as necessary until all potatoes are cooked. Once potatoes are in dish, sprinkle with oregano and sea salt. If potatoes form 2 or more layers be sure to season all the layers.
Place in 300 degree oven for 10 minutes or until ready to serve.
Dip into chimichurri sauce for additional flavor!
(Cook your meat as desired. We grilled a London Broil that I seasoned with garlic powder,charcoal, meat tenderizer and a bit of sea salt.)