1 cup water
1 T Kosher coarse salt
1 head garlic, separated into cloves and peeled
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp crushed red- pepper flakes
¼ cup red wine vinegar
½ cup extra virgin olive oil
To make the chimichurri, bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool. Mince the garlic very finely, and put in a medium bowl.
Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes. Best when hand chopped as the food processor can bruise the herbs.
Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water.
Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Let the flavors mingle for at least a day, and serve with grilled meats. The sauce can be kept refrigerated for up to 3 weeks.
9 cups water
1 T Kosher coarse Salt
1 lb Russian fingerling or small potatoes
3 T olive oil
Kosher Salt to finish
Take potatoes and rinse well. Place potatoes in large pot with 9 cups water and one tablespoon kosher coarse salt. Place on high heat and bring to a boil, reduce heat and cook about 10 minutes until potatoes are easily pierced with a fork but not falling apart. Drain and allow to cool until you are able to handle. Once potatoes are cooled use the palm of your hand and smash the potatoes until flat and even, about a ¼ to ½ inch thick. Place on tray and continue to smash. Season potatoes with Kosher salt on both sides. Place large cast iron skillet on medium high heat and heat oil. Place potatoes in single layer and reduce heat to medium cooking on each side about 10 minutes until golden brown on edges. Work in batches until finished and serve with Steak and Chimichurri.