Chimichurri is one of my favorite condiments. Its strong flavors complements a surprising number of different foods, from delicate seafood like scallops to hearty steaks. It can also double as both marinade and finishing/dipping sauce, and can also be combined with mayonnaise to make a tangy and herby aoili. This version deviates from the usual recipe with the addition of rosemary, this gives the chimichurri a more earthy flavor which goes really well with steaks.

Ingredients

1/2 cup curly leaf parsley (tightly packed), finely chopped
1 tbsps fresh oregano, leaves finely chopped
2 tbsps fresh rosemary, leaves finely chopped
5 garlic cloves, peeled and minced
1 tsp red pepper flakes
4 tbsp red wine vinegar
2 tbsp balsamic vinegar
3 tbsp canola oil
salt and pepper to taste

Directions

1. Mix together the parsley, oregano, garlic, rosemary. Add the red pepper flakes and garlic and incorporate thoroughly in the herb mixture.
2. In a separate bowl, emulsify the red wine vinegar, balsamic vinegar, and oil. Season with a little salt and pepper.
3. Place the herbs in an airtight jar or container, then pour the oil mixture over it. Let steep for at least two hours before using.

 I use Korean Chili Powder in all of  my recipes since the heat is milder and allows me to slowly build the flavor and heat as needed. Not pictured (because I forgot to include it); the balsamic vinegar.

My favorite way to enjoy the chimichurri; on top of medium rare steak with a side of roasted cherry tomatoes and portobello mushrooms, and of course, rice!