Ease of Preparation: Easy
Yield: 4
Ingredients:
Traditional Chimichurri:
- 1 bunch parsley
- 1 bunch chives
- 1 bunch oregano
- 1 bunch savory
- 1 bird’s eye chilli, minced
- 3 cloves garlic, minced
- ¼ cup (60 ml) red wine vinegar
- ½ cup (120 ml) olive oil
- Salt and pepper
Black Garlic Oil:
- 10 cloves garlic
- 1 cup (240 ml) avocado oil
Black Garlic Chimichurri:
- 1 bunch parsley
- 1 bunch tarragon
- 1 bunch basil
- 1 yellow chilli, minced
- 3 cloves garlic, minced
- ¼ cup (60 ml) sherry vinegar
- ¾ cup (180 ml) Black Garlic Oil
- Salt and pepper
- Grilled Korean-cut short ribs, to serve
Method:
For the Traditional Chimichurri:
Finely chop the parsley, chives, oregano, and savory. Transfer the chopped herbs to a bowl and add the chili and garlic.
Add the vinegar and olive oil, stirring gently to combine.
For the Black Garlic Oil:
In a saucepan over medium heat, combine the garlic and avocado oil. Allow the mixture to cook until the garlic is blackened, roughly 20 minutes, lowering the heat if the oil begins to smoke.
Remove the pan from the heat and allow the oil to cool for 20 minutes.
Transfer the mixture to a blender and blend on high until smooth. Allow the oil to return to room temperature after blending if it has warmed.
For the Black Garlic Chimichurri:
Finely chop the parsley, tarragon, and basil. Transfer the chopped herbs to a bowl and add the chili and garlic.
Add the vinegar and cooled Black Garlic Oil, stirring to combine. Season the mixture with salt and pepper and refrigerate until needed.
To Serve:
Dollop the Traditional Chimichurri and the Black Garlic Chimichurri over the grilled short ribs and serve immediately.