Keep this recipe: Best Chimichurri Sauce Ever

I've had Chimichurri sauce before. But nothing like this. This changed my life. Chimichurri is an argentine dressing that varies in it's makeup, but usually involves Olive oil, parsley and other spices. It's great on steak, chicken fish etc. The recipe comes from a text from a co-worker of a picture of a cookbook, so I have no idea where it was originally published. I just know it's good. It's the perfect combo of salty and fresh and kind of spicy. We do it on a grilled flank or flat iron steak. But you could do it on just about anything. My favorite way is to get a great flank steak, sprinkle it with seasoned salt and throw it on the grill for about 3-4 minutes a side. Then cut against the grain into strips and top with the sauce. It's great with some grilled veggies on the side. It's a lot of mincing, but totally worth it.

Chimichurri Sauce

• 1 cup water
• 1 tablespoon coarse salt
• 1 head garlic, cloves peeled, and minced very fine
• 1 bunch flat-leaf parsley leaves only (my grocery store has been out of flat-leaf before and I used regular and it was just as good, just make sure you don't get much stem in there)
• 1 cup fresh oregano leaves
• 2 teaspoons crushed red pepper flakes
• 1/4 cup of red wine vinegar
• 1/2 cup of Olive Oil

1. Make a salmuera (no, I didn't know what that was until this recipe) by bringing the water to a boil, then stirring in the salt until dissolved. Remove from heat and let cool.
2. Mince your parsley leaves, and oregano leaves and combine them with the garlic and red pepper flakes in a bowl.
3. Whisk in the vinegar, then the oil. Then whisk in your salt water salmuera. Stir it up real good and put in a jar or container with a tight lid.

**this makes a big bowl of sauce. Plenty for 6.

**On B's dish scale it's pretty low- a 1. Just a cutting board and I mix it right in the storage container.