Active Time

　　15 min

　　Total Time

　　45 min

　　The bright flavors of fresh parsley and garlic make this vibrant sauce sauce a favorite accompaniment to Argentine beef. It packs a punch, so start with just a drizzle.

Ingredients

　　3 tablespoons red-wine vinegar

　　2 tablespoons water

　　1 tablespoon minced garlic (4 cloves)

　　1/2 California bay leaf, broken in half

　　3/4 teaspoon salt

　　1/2 teaspoon dried hot red pepper flakes

　　1/2 teaspoon coarsely ground black pepper

　　1/4 cup olive oil

　　1/2 cup finely chopped fresh flat-leaf parsley

Step 1

Step 2

　　Cooks' note:

　　Chimichurri can be made up to 1 hour ahead and kept, covered, at room temperature.