Oregano, contrary to popular belief, is found not only in shakers at pizza parlors or in little plastic bags sold by shifty-eyed men in Washington Square Park. The Argentine chef Francis Mallmann combines the pungent herb with garlic and parsley in a chimichurri sauce you’ll want to slather on just about everything you toss on the grill this summer.
1 cup water
1 tbs. coarse salt
1 head garlic, separated into cloves and peeled
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp. crushed red- pepper flakes
1/4 cup red-wine vinegar
1/2 cup extra-virgin olive oil
Bring the water to a boil in a small saucepan. Add the salt, and stir
until it dissolves. Remove from heat, and allow to cool. Mince the
garlic very finely, and put in a medium bowl. (1) Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes. (2) Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water. (3)
Transfer to a jar with a tight-fitting lid, and keep in the
refrigerator. Let the flavors mingle for at least a day, and serve with
grilled meats. The sauce can be kept refrigerated for up to 3 weeks
(adapted from Seven Fires: Grilling the Argentine Way, by Francis Mallmann with Peter Kaminsky; Artisan, 2009).