Traditional Uruguayan Chimichurri

This five-herb chimichurri comes together quickly in the food processor and is especially good with leaner grilled beef, like flat iron steak. Make it at least an hour ahead so the flavors have time to meld.

Makes about 1½ cups

Ingredients

• 1½ loosely packed cups fresh parsley leaves
• 4 garlic cloves, coarsely chopped
• 2 packed tablespoons fresh oregano leaves
• 1½ packed tablespoons fresh rosemary leaves
• 1 packed tablespoon fresh thyme leaves
• 1 teaspoon red-pepper flakes
• 1 fresh bay leaf
• ¾ cup extra-virgin olive oil
• ⅓ cup sherry vinegar
• Kosher salt and freshly ground black pepper

Instructions

1. Put the parsley, garlic, oregano, rosemary, thyme, red-pepper flakes and bay leaf in a food processor and pulse until finely chopped.
2. Add the olive oil and vinegar and pulse a few times, just to combine.
3. Season with salt and pepper and transfer to a bowl.
4. Let it stand for at least 1 hour, then serve at room temperature.

Tips

• Refrigerate leftovers for up to 2 days, and bring them back to room temperature before serving.

Adapted from Anya Fernald.