OK, you are in an Argentine restaurant and they put that small bowl of green stuff on your table and .. WAIT, you say! What Argentine restaurant? What small bowl of green stuff? WHAT ARE YOU TALKING ABOUT?
OK, calm down. Chimichurri. That's what it is, and if you have never been to an Argentine restaurant or have had a small bowl of green stuff on your table, you have led a sheltered life. Get out there! Be adventurous in your food choices. Eat outside of your comfort zone.
Or not, I don't care, but you should really know about chimichurri sauce and most of you already do. It's very simple. Chopped flat leaf parsley, about a cup. A big clove of garlic, minced. A squeeze of a lemon, which would be a couple of tablespoons, about a half cup good olive oil, some salt. And the best: about a teaspoon of dried red chili flakes. Stir up. Taste. Let set for about a half hour. Taste again. It should be bold, hot with the red pepper flakes and the garlic.
Today was hot here in Santa Rosa, I grilled a long piece of flat iron steak that I had simply rubbed with a dry rub and let set for an hour or so. Grilled for 3 minutes on a side over a hot fire, let it set for 10 minutes. With the chimichurri drizzled over, it was perfect. And no vampires will bother me tonight. I breathed on the dogs, in their faces, and they both turned away. That's when you know you have hit that garlic mark, when even the dogs are appalled. It's a good thing.
Seriously, the chimichurri is good on any protein. Make it spicy. The serenity of the parsley evens it all out. Trust me. The Argentinians invented the tango. And Chimichurri. They are correct on both counts.
Grill away.
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