Seasonal Kitchen: Brazilian-Style Chimichurri Sauce


This simple recipe by Chef Venoy Rogers from American Kitchen Bar & Grill at B Resort & Spa makes use of fresh garden herbs, which are abundant in summer. Chef Venoy spoons this colorful sauce over grilled skirt steak and serves it with herb-seasoned fries and charred sweet peppers for a Latin twist on classic steak frites (pictured above). The sauce also elevates simple grilled chicken and vegetables, and Chef Venoy suggests drizzling it over a hot serving platter to open up the herbs and perfume the air.

1 cup olive oil

¼ cup lemon juice

¼ cup red wine vinegar

½ cup parsley leaves

½ cup cilantro leaves

1/3 cup mixed fresh herbs such as oregano and chives

2 tablespoons freshly grated garlic (use a microplane or other small grater)

1 tablespoon hot sauce

1 tablespoon sugar

coarse salt and black pepper to taste

Add all ingredients to a food processor or blender and give a few pulses to combine, being careful not to over mix; the sauce should be loose like a dressing, not thick like a pesto.  Will keep for up to one week in refrigerator.