While I am planning my fall schedule, I automatically start thinking about my annual trip to Argentina--- I go every December with a group of friends for a non-stop two week party that always includes lots of great food. Beef seems to taste better in Argentina than anywhere else in the world and so we have an asado (BBQ) almost every day. No asado is complete without chimichurri--- a sauce that you put on grilled beef. This sauce isn't used as a marinade or for basting although it would be very good as either. it is used as a condiment. Here's my chimichurri recipe-- try some the next time you grill steaks. It is sooo good and easy to make. It's perfect for tailgating. Just add a fresh loaf of bread and a good Malbec (try the Zolo Malbec if you can find it) and you're all set to party Argentine style!
1 large bunch of parsley, finely chopped (usually makes about a cup)
6 cloves of garlic, minced well (about 3 Tablespoons)
1/2 cup extra virgin olive oil
juice of 1/2 lemon
1/4 cup red wine vinegar
1/2 cup finely diced white onion
Salt and pepper to taste
I never mix my chimichurri in a food processor because it gets too runny. A sharp knife will do the trick. put dry ingredients in a bowl, add olive oil, lemon juice and vinegar. Mix together and let sit at room temp for at least an hour before serving. That's it!