Chimichurri!

Chimichurri! Such a great word. It sounds like an order to have fun, doesn't it? If you haven't heard of it, here's the story in brief: it's an Argentinean condiment used sometimes as a marinade and sometimes as a sauce (and sometimes both, woo!). It is extremely delicious with steak, and that is how we ate it yesterday. Traditionally chimichurri includes parsley and oregano, garlic, red wine vinegar and olive oil. My fresh oregano plant is put away for the winter but we got parsley and cilantro in our CSA share so, here's what I stirred together:

3/4 cup very finely chopped parsley (one big bunch)
3/4 cup very finely chopped cilantro (two smaller bunches)
5 cloves garlic, minced into a paste with a pinch of salt
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar, or more to taste
1/2 cup extra virgin olive oil, more if you want a thinner consistency
salt and pepper

Then I let the chimchurri sit and mingle for a bit while I steamed some potatoes and pan seared two tasty steaks (we like New York Strip). The potatoes were tossed with harissa that I thinned out with some olive oil. The chimichurri was spooned generously onto the steaks and then greedily slurped up. If you're looking for a spot of green, garlicky brightness in your winter meal rotation, try chimichurri.