We interestingly eat a lot of chimichurri in our family. Another specialty of my talented younger brother, this sauce has become expected and an absolute necessity every time he prepares a meal, usually a masterfully prepared grilled ribeye. Yes, we call it steak sauce, but it literally goes well on top of anything, including rice, chicken, potatoes, couscous, tacos–you name it.
It’s so beautifully green and garlicky, perfectly balanced in its acidity and full-bodied herbaceous flavors. The texture is great since it’s all finely hand-chopped and not food-processed to a soggy mass of green mush. As you’re eating, you get tiny lovely bites of chives or jalapeño and the flavor intensifies at once. It’s like a savory chunky jam to spread over meat. And it’s got the right amount of spice, but not heat, so even the spice-averse will absolutely enjoy this sauce drenched on anything. It also keeps really well in the fridge for up to a week, so you’ll be enjoying this on any leftovers for days to come.
