Chimichurri Sauce

Chimichurri is the classic Argentine sauce that belongs on every grilled steak, and this version from renowned South American chef Francis Mallmann is the gold standard. The secret is salmuera -- a simple salt brine that does two things: distributes seasoning evenly throughout the sauce, and prevents the fresh parsley and oregano from browning in the refrigerator. Make it a day ahead so the flavors have time to deepen, and shake well before spooning over Pre grass-fed ribeye or New York strip.

Recipe Developed by: Francis Mallmann Total Time: 20 minutes

Servings: 6–8

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Francis Mallmann's Chimichurri Ingredients

• 1 cup water

• 1 tablespoon coarse salt

• 1 head of garlic, separated into cloves and peeled

• 1 cup fresh flat-leaf parsley leaves, packed

• 1 cup fresh oregano leaves

• 2 teaspoons of crushed red pepper flakes

• 1/4 cup red wine vinegar

• 1/2 cup extra virgin olive oil

Instructions:

1. Bring water to a boil in a small saucepan.

2. Add salt and stir until dissolved.

3. Remove from heat and allow to cool completely.

4. Mince garlic very fine and place in a medium bowl.

5. Mince parsley and oregano and add to garlic along with red pepper flakes.

6. Whisk in red wine vinegar, then olive oil.

7. Whisk in cooled saltwater.

8. Transfer chimichurri to a jar with a tight-fitting lid and refrigerate. (Why: making chimichurri in advance allows the flavors to meld and the brine to preserve the herbs' bright green color.)

9. Shake vigorously before serving.