We saw a chimichurri sauce prepared many years ago on Sara Moulton’s show on Argentina cuisine. We were intrigued but never got around to preparing it ourselves. Desiring a sauce for a N.Y. Strip steak, we search for a recipe and vary a few according to our tastes and ingredients. The resulting herb and oil sauce is a perfect topping for beef. The fresh parsley, raw garlic, smoked paprika and rich oil create a flavorful, vibrant sauce, serving two generously.
We start by putting some cleaned parsley leaves into the food processor. We pulse to chop, and leave a heaping ½ cup of chopped parsley in the processor (the rest of the cleaned and the chopped parsley are put in a resealable plastic bag and refrigerated for another use).
Next, we add the vinegar to the processor and press in the garlic cloves with our garlic press. We add the salt, pepper, smoked paprika, and oregano and pulse a few times. Then, we add the oil and pulse quickly to mix. We remove the sauce to a ramekin, using a spatula to get all of the sauce. Finally, we push in the bay leaf, cover with plastic wrap, and set aside on the counter for 30 minutes.
When it is time to serve the beef dinner, we remove and bay leaf and serve. Any leftovers are covered and refrigerated.