1 tablespoon coarse salt
1 cup boiling water
2 tablespoons coarsely chopped fresh oregano
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3 cups coarsely chopped flat-leaf parsley
6 garlic cloves
1 cup extra-virgin olive oil
1 dried red chile pepper, or to taste (optional)
2 tablespoons Spanish sweet paprika
1/2 teaspoon ground cumin
1 teaspoon freshly ground pepper
Juice of 1 lime
1/2 cup balsamic or other red wine vinegar
2 whole roasted pimientos, diced fine
1/4 cup finely chopped sweet onion
Makes about 3 cups.
Add salt to water; set aside. In a food processor, pulse oregano, parsley and garlic to chop. Add salt water, olive oil, chile pepper, paprika, cumin, pepper, lime juice and vinegar; pulse about 20 seconds. Stir in pimiento and onion.
To make churrasco, marinate two 1-1/2-pound skirt steaks in about 2 cups chimichurri in the refrigerator for several hours or overnight. Grill steak as desired, basting with marinade. Serve with remaining 1 cup chimichurri on the side.
Nutritional information per tablespoon: 44 calories (89 percent from fat), 4.6 g fat (0.6 g saturated, 3.3 g monounsaturated), 0 cholesterol, 0.2 g protein, 0.9 g carbohydrates, 0.3 g fiber, 147.9 mg sodium.