Argentine Choripán with Chimichurri

Step 1

Combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and diced onion in a bowl to make the chimichurri; season with salt and let sit for at least 15 minutes to develop flavor.

Step 2

Heat a grill or grill pan over medium-high heat and cook the chorizo sausages for 12-14 minutes, turning occasionally, until well browned and cooked through with no pink remaining.

Step 3

Split the crusty rolls and toast them cut-side down on the grill for 1-2 minutes until lightly charred.

Step 4

Place a chorizo sausage in each roll.

Step 5

Spoon the chimichurri generously over the sausages and serve immediately.