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Argentina Barbeque Sauce Recipe: Chimichurri

In Argentina, they serve chimichurri barbeque sauce alongside their famous flame grilled steaks and tastes great on on rare, chargrilled, flank steak. It can also be used as a marinade and is very popular in many latin american countries.

Chimichurri BBQ Sauce ingredients
Half a cup of olive oil
Quarter Cup of Red Wine Vinegar
Quarter Cup Water
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
Half a cup of chopped leaf-parsley (fresh)
1 medium onion; finely chopped
2 cloves garlic; finely grated
Half a red bell pepper, de-seeded and finely diced
1 tomato, peeled, de-seeded, finely chopped
Some hot chili flakes to taste

To Make the Chimichurri Sauce:
Combine all of ingredients in a large bowl except for the oil and vinegar. Toss well to make sure that the salt is spread evenly around the ingredients. Leave to stand for 30 minutes.

The next step is to mix in the vinegar and water, again leave for 30 minutes.

The last step is to add the oil, mixing well. It is important to ensure that the liquids cover the rest of the ingredients. If they do not, add equal parts of oil, water, and vinegar until they are covered. Transfer the sauce to a non metallic bowl or jar that can be covered and put in the refrigerator to allow the flavors to marinade overnight. For the ultimate sauce, prepare at least two or even three days ahead.