Chimichurri
Two bunches of parsley, a whole head of garlic, and twenty leaves of variegated Cuban oregano off the plant out back. Chopped by hand — it should look chopped, not blended — and rested before it goes anywhere near a steak.
Roughly by volume: parsley is the body, olive oil binds it, and the onion, garlic and Cuban oregano fill out the rest. Everything after that is seasoning.
Ingredients
Steps
Go light on the Dominican oregano — it is dried and it carries. The sal de maras here is a blend, the salt premixed with dehydrated Cuban oregano; working from plain salt, add a pinch more dried oregano alongside it. Two bunches is a lot of parsley to get through and it is the one step worth not rushing: a food processor turns this into paste. Good on steak, better on the leftovers the next day.