By Riki Shore
This is inspired by a Bon Appetit recipe that appeared in print more than two years ago. I’ve been making riffs on this chimichurri and serving it with all cuts of steak since the original recipe was published. I like to pair it with skirt steak since you can make the chimichurri earlier in the day, let it rest at room temperature, then just grill the steaks quickly for a crowd. If you really don’t like olives, you can leave them out; just be sure to adjust the recipe for saltiness before serving.
Heat in a small saucepan:
2 tablespoons olive oil
1 bay leaf, broken in half
1/4 teaspoon red chili flakes
2 garlic cloves, minced
Saute for 1 minute, until the garlic is softened but not browned. Add:
1 shallot, minced
Saute 2 minutes more, until shallot is translucent.
Remove from heat and stir in:
1/4 cup parsley, minced
2 tablespoons red wine vinegar
2 tablespoons kalamata olives, pitted and chopped
Taste and add Kosher salt and pepper to taste. You should be able to drizzle the chimichurri over the steaks. If needed, add 1 tablespoon of water or more to the mixture to get the right consistency. If making ahead, cover chimichurri and let rest at room temperature up to two hours. To serve, drizzle over the steak of your choice.