Red Wine & Urfa Chili Chimichurri

From Farm & Coast Cafe's Head Butcher, Ricky Dare
This bold, herb-packed chimichurri is a go-to from our head butcher.Bright and fresh with a smoky twist, it features Urfa chilis—a Turkishdried chili known for its dark, raisiny depth and mild heat. While nottraditional Chimichurri, they bring something extra that makes this versiontruly standout.
Perfect for grilled meats of all kinds—steak, chicken, or fish. It’s especially delicious on abavette steak. For grilling, skip the olive oil on the meat and simply oil thegrill grates if needed. Season with salt, and let this chimichurri do the rest.
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Ingredients
  

  • 2 cups fresh parsley finely chopped
  • 2 cups fresh cilantro finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons Urfachilis (or substitute any dried chilis you have on hand)
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon red wine vinegar
  • 3 tablespoons dry red wine
  • ½ cup olive oil
  • Salt, to taste

Notes

In a bowl, mix the parsley, cilantro, garlic, and chilis.
Stir in the lemon juice, red wine vinegar, and dry red wine.
Slowly drizzle in the olive oil while stirring to combine.
Season generously with salt to taste.
Let it sit for 15 to 30 minutes to allow the flavors to meld.
Note: Alternatively, you can combine the ingredients with a mortar and pestle or with a few pulses in a food processor.