Argentina: Minty Chimichurri

Buenos Aires is my dream. Everyone I have ever known who has been has raved about the European feel, the attractive people, and the amazing local fare. They tell me a decent bottle of red and a beautiful steak will run you 10 USD. Can such a magical place exist? Until I can rack up enough miles to go, I will smother my steaks with a tangy chimichurri, complete with a hint of mint.


-2 cloves garlic, minced
-handful of parsley, finely chopped
-handful of cilantro (coriander), finely chopped
-handful of mint, finely chopped
-3 Tbsp red wine vinegar
-drizzle of olive oil
-crushed red pepper flakes, to taste
-cracked pepper and sea salt, to taste

Combine in a small bowl. Serve over steak.

*There is no exact science here.. if you like it more minty, tangy, peppery.. add more!* 

Chimmicurri- Summer 2013.jpg
Posted on August 22, 2013 and filed under sauces, barbeque, world travel.