Today was one of those perfect crisp fall days that we get in the midwest – only it’s still summer! Nonetheless, with the sun shining and a chill in the air, it was a perfect evening to grill. I had some beautiful NY strip steaks thawing in the fridge while I was at work today, and knew that they wouldn’t need much to dress them up a bit.
Looking through my mostly empty fridge, as we’d been in Michigan this weekend and didn’t get home in time to hit the grocery, I discovered a bag of parsley hiding in the back. I quickly decided to whip up a small batch of chimichurri sauce to drizzle over our steaks.
If you’ve never had this Argentine sauce, you must give it a try. It elevates even the humblest of steaks to something truly delicious. It’s also brilliant tossed with some warm red potatoes for a quick potato salad, or even with some crunchy sliced cucumbers. Add a bit more olive oil, and make a true vinaigrette and toss it with some butter lettuce for a green salad. Chimichurri is endlessly variable, and delicious in all its incarnations. The sauce itself is slightly tart from the vinegar, spicy from red pepper flakes, garlicky, and the parsley provides the earthy basenote. It was a particular treat to spoon this sauce over some perfectly grilled NY strips – not bad for a Monday night dinner!
1/2 cup fresh parsley leaves
1 clove garlic , peeled
1 1/2 T olive oil
1 1/2 T red wine vinegar
1 T water
2 T red onion, finely minced
1/2 tsp kosher salt
1/4 teaspoon red pepper flakes
Process parsley and garlic in a mini-prep processor, or a big food processor, stopping to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine. Transfer to a small bowl. Whisk in remaining ingredients until thoroughly blended. Drizzle a couple spoonfuls over grilled and sliced steak, or toss with some crisp cucumbers, or toss with some cooked red potatoes for a quick salad.