Chimichurri is a tangy garlic and parsley sauce that accompanies grilled beef at Argentine steakhouses. It often contains a touch of oregano, too, but I like to give the sauce a little twist by using rosemary instead.
Heat the oil and rosemary in a small saucepan over medium-low heat, stirring occasionally, until the rosemary is aromatic, about 2 minutes. Remove from the heat and let cool to room temperature, about 15 minutes. In a medium bowl, whisk the vinegar and garlic. Whisk in the rosemary oil and 1/4 cup water. Then stir in the parsley, 3/4 tsp. salt, and 1/2 tsp. black pepper (don't worry if the emulsion separates). Season to taste with more salt and pepper.
nutrition information (per serving):
per 1 Tbs.;
sat fat g