Recipe developed and contributed by Maureen Gualtieri
We are now deep in the season of the grill, and if, like my spouse Ben, you’re looking for a reason to overcome the sticker shock and invest in a gorgeous steak, consider this recipe IT. We’ve put the DFC spin on a classic Argentinean grilled beef condiment, chimichurri: here a mix of fresh herbs, bright vinegar, smooth olive oil, and for a smidge of heat, DFC’s Garlic Chili Crisp. This fragrant and spicy sauce comes together quickly, possibly beating your steak (or chicken, or tofu, or halloumi…) to the table!
Chimichurri Sauce
(Yield: 4 – 6 servings )
1/2 c (75g) flat leaf parsley
6 – 7 sprigs fresh oregano
2 medium cloves (10g) garlic, crushed
3 tbsp (45ml) red wine vinegar
1/2 c (125ml) good olive oil
1 tbsp (15ml) DFC’s Garlic Chili Crisp
kosher salt to taste
Trim parsley and de-stem oregano leaves. Mince both together very finely, and put in a non-reactive bowl or container. (You can alternatively build this recipe in a food processor quite easily.)
Add in the crushed garlic, red wine vinegar, olive oil, DFC’s Garlic Chili Crisp, and a pinch of kosher salt to start. Mix well and let marinate for at least 30 minutes. Taste and adjust seasoning. Serve as a sauce on steak, halloumi, potatoes, bread, grilled veggies… anything but ice cream!
