Chimichurri

An awesome steak sauce.

I finally took the bait from the guys over at SousVideEverything and made some Picanha.  It turned out amaaaazing.  I served it as a test on Dec 29, as a meal on Dec 31 and again at a football party on Jan 7.  The perfect accompaniment is chimicurri sauce, an Argentinian garlic and parsley paste.  With this, a little goes a long way.

You'll need;

• 3/4 cup each chopped parsley and cilantro (not critical amounts here)
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2-4 garlic cloves (crushed)
• 1 tsp crushed red pepper
• 1 tsp ground cumin
• 1 tsp salt

Put all the ingredients in a blender or small food processor.

Pulse until mashed down into a paste.

You may need to scrape down the sides and/or stir below the blades.

Taste for salt and vinegar.

Let it meld in the fridge for at least 30 min before serving over steaks.