Photo courtesy of Food & Wine
At my house, we love chimichurri and make it often to dress up grilled skirt or flatiron steak. In fact, I sometimes joke that my herb garden is a “chimichurri garden,” because I grow all the herbs needed to make a good, standard chimichurri at a moment’s notice.
I recently came across a recipe for roasted tomato chimichurri with skirt steak and potatoes and bookmarked it immediately. I made it last night with just a couple of adaptations. I used red wine vinegar instead of rice vinegar, added in a few sprigs of fresh oregano from the herb garden, and used aleppo pepper, because I love it and was out of plain crushed red pepper. It also took closer to 30 minutes for my tomatoes to get a bit browned.
This sauce is beyond good– really balanced deep flavors. You get the herby freshness from the parsley, spice from the crushed red pepper, tang from the vinegar, and of course the caramelized sweetness and umami-richness of the roasted tomatoes. It was perfect paired with the steak and potatoes.
But as I was tasting a few spoonfuls for seasoning, I realized this chimichurri would be delicious on all kinds of things– drizzled over eggs, slathered on toast, and as a pasta sauce, just to name a few.