Red Chimichurri Sauce
This sauce is the perfect compliment to our One-Pan Prime Rib and Roasted Vegetables recipe.
Why This Recipe Works
To complement a meaty holiday roast, we wanted an easy sauce that was fresh and bold enough to stand up to the rich meat. Modeling ours after Argentinian chimichurri, we started with onion, parsley, and garlic. Red wine vinegar adds plenty of acidity, and extra-virgin olive oil emulsifies the lot. For a rosy hue and an earthy heat, we add paprika and a pinch of red pepper flakes. A quick stir and this sauce is ready to go, and leftovers are as good on sandwiches or scrambled eggs as they are with roasted or grilled meats.
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