Black Olive Chimichurri

Black Olive Chimichurri

By Riki Shore

This is inspired by a Bon Appetit recipe that appeared in print more than two years ago. I’ve been making riffs on this chimichurri and serving it with all cuts of steak since the original recipe was published. I like to pair it with skirt steak since you can make the chimichurri earlier in the day, let it rest at room temperature, then just grill the steaks quickly for a crowd. If you really don’t like olives, you can leave them out; just be sure to adjust the recipe for saltiness before serving.

Ingredients

  • By Riki Shore
  • 2 tablespoons olive oil
  • 1 bay leaf, broken in half
  • 1/4 teaspoon red chili flakes
  • 2 garlic cloves, minced
Read the whole recipe on Three Squares