After our training run for the Thanksgiving half marathon on Sunday, Greg and I decided that we wanted to enjoy what’s left of summer by grilling out, and we deserved a steak after that run. That meant 2 New York strips with Chimichurri sauce. I made Chimichurri for the first time about a year ago and decided that I never wanted to have steak without it again. Chimichurri is a Argentinian dipping sauce for many meats- it would be great on chicken, or a meaty fish, like tuna or swordfish, or brushed on grilled vegetables. This recipe, from Gourmet, keeps well, so you can make a whole batch and reserve the leftovers for later. I also made sauteed asparagus, and a Spanish-inspired potato salad (recipe below).
Makes about 3/4 cup.
2 tablespoons water
1 tablespoon minced garlic (4 cloves)
1/2 bay leaf
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon coarsely ground black pepper
1/4 cup olive oil
1/2 cup finely chopped fresh flat-leaf parsley
Stir together vinegar, water, garlic, bay leaf salt, red pepper flakes, and black pepper until salt is dissolved.
Whisk in oil until combined, then whisk in parsley. Let stand for 30 mintues at room temperature. Discard bay leaf and stir sauce before serving.