A Chimichurri You'll Want to Put on Everything

6 steps · 45 min total

1. 01

   Combine Oil and Vinegar

   In a medium bowl, whisk together the 1/2 cup olive oil and 2 tablespoons red wine vinegar.
2. 02

   Add Herbs and Aromatics

   Stir in the finely chopped 1/2 cup flat leaf parsley, 2 tablespoons sage, and 2 tablespoons oregano. Follow with the minced 1 small shallot and 2 garlic cloves. Give it a taste to check the balance of flavors.
3. 03

   Mince the Habanero

   Wearing gloves, finely mince the 1 habanero pepper, removing the seeds if you prefer less heat. Add this to the bowl.
4. 04

   Season the Chimichurri

   Give everything a good stir to combine. Season with 2 servings Maldon sea salt and 2 servings freshly cracked pepper.
5. 05

   Rest the Chimichurri

   Cover the bowl and refrigerate the chimichurri for at least 30 minutes, or even overnight, to allow the herbs and aromatics to infuse the oil.
6. 06

   Serve with Steak

   Once your hanger steak (or other meat) has cooked and rested, spoon the chimichurri generously over the top just before serving.