Argentine Chimichurri

In North America, steaks are accompanied with a BBQ sauce or a steak rub. In Argentina, it is served plain or salted, with Chimichurri on the side. It is basically a sauce with a base of oil, vinegar, and various spices. Every house and every restaurant has their own special recipe, but they are all very similar. Here is one you can start with, before developing your own.

½ cup olive oil
½ cup red wine vinegar
1 bay leaf
1 onion, chopped fine
2 cloves of garlic, chopped fine
1 tbsp ground hot chillies
1 tbsp dried oregano
1 tbsp paprika
¼ tsp of salt
¼ tsp pepper

Combine all ingredients except vinegar. Mix well. Add vineger, and let stand for one day before serving.

**Expose note: It doesn’t actually have to sit 2 hours before serving it, but the longer the better, so that the flavors will mix. Do not serve it immediately after making it, because it just doesn’t taste very good**

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