Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Chimichurri 3.8 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Yuki Sugiura Total Time: 10 mins Yield: Makes about 3/4 cup Bright and tangy, this herb-and-garlic sauce is an Argentinian specialty; drizzle it over grilled meat like these Tri-Tip Steaks, or over vegetables like in our Eggplant Provoleta with Crispy Potato Wedges. Ingredients 2 tablespoons red-wine vinegar 1 small garlic clove, minced (¼ teaspoon) ¼ teaspoon red-pepper flakes Kosher salt and freshly ground pepper 1 cup packed fresh flat-leaf parsley leaves and thin stems, finely chopped 2 tablespoons chopped fresh oregano leaves ¼ cup extra-virgin olive oil Directions Combine vinegar, garlic, red-pepper flakes, and 1/4 teaspoon salt in a small bowl. Add parsley and oregano, then stir in oil. Season with salt and pepper. Chimichurri can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving. Rate it Print