Sauces · · By Ashley
Half a tablespoon of lemon juice and half a teaspoon of zest. Enough to brighten the sauce without making it taste of lemon.
Where the time goes
The lemon in this chimichurri plays a supporting role. At this amount you do not taste lemon. It keeps the herbs looking fresh and sharpens the red wine vinegar. Less acid also means the sauce stays bright green much longer, because a lot of citric acid turns herbs brown. It keeps its color in the fridge for 3 to 4 days, so you can make it ahead.
That lighter citrus is also why it works with both steak and seafood. On a rich, heavily marbled cut like the Signature Ribeye, the vinegar and lemon cut straight through the fat. The parsley and oregano also echo the rosemary and thyme in the garlic herb butter.
A heavier, beef-style chimichurri can bury fish. With this one, the touch of lemon links the sauce to the seafood instead. Try it on grilled shrimp skewers, seared scallops, flaked halibut, or a thick filet of wild salmon, anywhere you want a punchy contrast against something charred.
Serves About 1 cup
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Soften the garlic
In a mixing bowl, stir together the garlic, lemon zest, lemon juice, red wine vinegar, chili flakes, salt and pepper. Leave it for 5 minutes.
The acid takes the raw, aggressive bite out of the garlic.
Chop by hand
Finely chop the parsley and oregano with a sharp chef’s knife.
Skip the food processor. A knife slices the herbs cleanly instead of bruising them into a purée.
Combine
Add the chopped herbs to the bowl with the garlic and vinegar.
Add the oil
Pour in the olive oil slowly, whisking gently with a fork to bring it together with the vinegar and citrus.
Rest
Cover and leave at room temperature for 30 minutes before serving, so the oil can draw out and blend the flavors of the herbs and citrus.
Ingredients · 40 min · Serves About 1 cup
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I send a new recipe most weeks, plus whatever went sideways in the kitchen that week.