Chimichurri - A red Argentine variant that you've never tasted

 

Credit to Christopher Kimmel's Milk Street

An earthy side sauce for steak, grilled anything or meaty fish. I'm not even going to try to describe it, click the link above for the back story.

Super simple:

• To 3/4 cup grapeseed oil warming on the stove, add
• 1/4 cup sweet paprika
• 1/4 cup dried oregano

and get this:

• 1/4 cup (yes, 1/4 cup) red pepper flakes
• 1/2 cup balsamic vinegar
• Let that bloom in the warm oil for a bit, remove from heat, and add 2 cloves finely diced raw garlic. Note for folks at home, when I see a recipe call for 2 cloves of garlic, I usually add an entire head. Garlic good.

That's it! Jar and store, and try it with all kind of meats. It's quite unique and remarkable, and a totally new flavor profile to my palate. And shockingly, all that red pepper didn't kill me, it is nice.