Name: Chimichurri
Cook time: 15 min
Total time: 45 min
Yield: Makes about 3/4 cup
Ingredients: 3 tablespoons red-wine vinegar; 2 tablespoons water; 1 tablespoon minced garlic (4 cloves); 1/2 California bay leaf, broken in half; 3/4 teaspoon salt; 1/2 teaspoon dried hot red pepper flakes; 1/2 teaspoon coarsely ground black pepper; 1/4 cup olive oil; 1/2 cup finely chopped fresh flat-leaf parsley

The bright flavors of fresh parsley and garlic make this vibrant sauce sauce a favorite accompaniment to Argentine beef. It packs a punch, so start with just a drizzle.

Cooks' note:

Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.

Recipe notes

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