Location: My tiny kitchen

It was only yesterday that I heard of chimichurri and I have never tasted it before. Once I found out what it is, I bought a rib prime rib, roasted the beef, made the sauce, and served the sauce on the beef. After all, how bad could a sauce taste if it is made with loads of minced garlic, finely chopped parsley and a drizzle of good olive oil? In Argentina, chimichurri is often eaten with grilled meat or used as a meat marinate. I don’t have any friend from Argentina, but I can safely say Argentineans surely know their meat.

Here is the recipe for the prime rib roast.

To make the chimichurri, you will need:

- 1 head of garlic (yes, and you will use all of it, make sure you have plenty of mouth wash if you are going out afterwards )
- 1 bouquet of fresh parsley
- 1 tbsp red pepper flakes
- Juice of 1/2 of a lemon
- 1/4 cup of olive oil

The garlic and parsley will need to be finely minced. You can either use a food processor or do it manually. I wanted to give my arms a workout and so I chopped everything by hands

1. Finely mince the garlic.
2. Finely mince the parsley.
3. In a bowl, mix the garlic, parsley, red pepper flakes, olive oil and lemon juice together. Add salt and freshly ground pepper to taste.
4. Serve on beef while the beef is hot.

I also made some rosemary roasted potatoes as a side dish. I’ll post the recipes of these potatoes in my next post.