Keith Young

Chimichurri

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in
Cooking with the Firehouse Chef: The Food that Fuels New York’s Bravest
Cooking with the Firehouse Chef

By Keith Young

Published 2005

  • About

This recipe reminds me of those sweet summer days when our dad would cook a delicious steak and serve chimichurri on the side. Steak is usually so amazing on its own, but when you dip slices into chimichurri, it becomes an unforgettable meal! —Kaley

Ingredients

  • 2 cloves garlic, peeled
  • 1 teaspoon Himalayan pink salt
  • 1 cup

Method

Combine the garlic, salt, cilantro, parsley, oil, red pepper flakes, and vinegar in a food processor and process until smooth.

Transfer the chimichurri to a bowl. Pass it around, along with a serving spoon, so everyone can add a spoonful to their plate.

You can serve it immediately with steak, or refrigerate the sauce until the steak is ready to be served. If you are making a st