Chimichurri

I marinated a steak in this stuff for Chris and he loved it. I think it would be great on grilled tofu or seafood. You could probably use it as a spread for good crusty bread, too.

• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  
• 3-4 garlic cloves
  
• 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
  
• 1/2 cup olive oil
  
• 2 Tbsp red or white wine vinegar
  
• 1 teaspoon sea salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1/4 teaspoon red pepper flakes
  

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor if you want to make life easier) and dump it in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. You can add more or less red pepper depending on your affinity for spicy food.

I basically soaked the steaks in this stuff and then grilled them over low heat. I imagine you would do the same for tofu or seafood. You can also refrigerate any unused portion. It will keep for a day or two - after that the herbs will turn brown.

I saw some variations that used lemon juice and other herbs. As far as I'm concerned you can't go wrong with garlic and olive oil as the base.

Eating around the world!

I started a Wordpress page here: http://grandprixeats.wordpress.com/

I am going to research and cook something authentic from each F1 location this year. Should be fun!