Chimichurri sauce

This Argentinian sauce is delicious. This upgraded version is significantly better. The spicy arugula and roasted garlic pair perfectly with the meat.

The Fat Radish was a small neighbourhood restaurant in New York. The intimate, no-fuss, vegetarian-biased menu was highly rated, and it was always filled with young hipsters, along with the occasional superstar. This is another amazing recipe from this cookbook. I have been cooking through this book and am amazed at how delicious each recipe turns out. This book is among my favourites in my collection.

For more recipes from this cookbook, click here.

A handful of baby arugula, chopped fine

4-5 roasted garlic, mashed. Make by placing 12-15 garlic cloves on a piece of foil. Fold into a packet. Pour some olive oil and a sprinkle of salt into the packet. Close tightly and bake at 400°F for 20 minutes. Remove, and you have the best confit roasted garlic.

1 small shallot, diced fine

1 tablespoon red wine vinegar or sherry vinegar

Salt and pepper

Mix everything and allow to marinate for at least 2 hours to allow the flavours to mingle. Serve as a side to any steak.