Chimichurri
This fresh sauce from Argentina makes steak and fish come alive. I first had it at Bonefish on their Chilean Sea Bass and I have been a fan since. Spread over meat, poultry, seafood or vegetables!
Servings: 8
- 1 1/2 cup fresh parsley, well packed
- 1/2 cup fresh cilantro, well packed
- 1 tsp dried oregano, scant
- 1/4 small red onion
- 3 cloves garlic
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3/4 cup extra virgin olive oil
Finely chop parsley, cilantro, onion, and garlic. Add to a bowl along with remaining ingredients. Stir to blend.Alternate method - throw everything in a food processor blend with a few pulses. You want the parley, cilantro, and onion finely chopped but not pureed.