Argentinian Basting Sauce

Argentinian Chimichurri Basting Sauce
Argentinian Chimichurri Basting Sauce. Maryellen Baker/Getty Images
  • 10 mins
  • Prep: 10 mins,
  • Cook: 0 mins
  • Yield: 2 1/2 cups (12 servings)
Ratings

This is a very traditional Argentinian chimichurri sauce recipe that works perfectly as a baste during grilling. Next time you grill a flank, skirt, hanger or flat iron steak, consider using this sauce.  This also works well on chicken and most cuts of pork.

What You'll Need

  • 6 or 7 clove garlic (chopped very fine)
  • 1/2 cup (120 mL) parsley (chopped)
  • 1/2 cup (120 mL) oregano
  • 1/4 cup (60 mL) dried Italian red pepper
  • 1 cup (240 mL) boiling water
  • 1/2 cup (120 mL) white vinegar
  • 1/2 cup (120 mL) olive oil
  • 1 1/2 teaspoons (7.25 mL) salt
  • 1/2 teaspoon (2.5 mL) black pepper

How to Make It

Mix the ingredients in the above order and then (when it cools) put in a closed jar (an empty mayonnaise jar is perfect for that) and store in the refrigerator for at least 12 hrs. It's perfect if you prepare the recipe one or two days before the barbecue! It can be stored in the refrigerator for up to 10 days after initial preparation. Use as a marinade or basting sauce.  If basting meat, use throughout the first 3/4 of cooking time.