Chimichurri
Chimichurri
Parsley, oregano and red wine vinegar
You need
- 1 large bunch flat parsley, finely chopped
- 2 msk fresh oregano, or 2 tsk dried
- 4 garlic cloves, minced
- 120 ml olive oil
- 3 msk red wine vinegar
- 1 tsk coarse salt
- ½ tsk chilli flakes
Chop it, do not blend it. A blender turns this into green oil. What you want is oil with parsley in it, so that each spoonful carries something to bite.
Thirty minutes at room temperature before serving, and it keeps three days in the fridge, though the parsley dulls after the first. Beef and lamb.
To marinate, set some aside before the meat goes in. Spoon what you want at the table into its own bowl first. The rest can coat skirt or flank for two to four hours in the fridge; longer and the vinegar turns the surface grey.
Marinate in the fridge at 4 °C or below, never on the counter. A marinade raw meat has sat in is never served as a sauce unless you bring it to a rolling boil first.Livsmedelsverket