Chimichurri Sauce

Serve with Steaks as salsa sauce. Perfect for Flank Steaks, Hanger Steaks, Cubed Steak and Skirt Steak

Chimichurri is made from finely chopped parsley, minced garlic, vegetable oil or olive oil, white or red vinegar, and red pepper flakes. Additional flavorings such as paprika , oregano, cumin, thyme, cilantro (coriander leaf), lemon, and bay leaf. In the red version tomato and red bell pepper may also be added. It is the only seasoning for grilled meats, organ meats and chorizo sausages in Argentine meat dishes. It can also be used as a marinade for grilled meat.

¹⁄₂ cup olive oil
¹⁄₃ cup red vinegar
2 tbsp lemon juice
¹⁄₃ cup fresh parsley (no stalks)
2 cloves garlic
2 shallots or small onions
2 tbsp cilantro
Salt & pepper to taste

You do not need to finely chop these ingredients as everything goes into the food processor to be blended - do not overmix.

Red Version of Chimichurri

To above recipe add:

4 med size tomatoes
1 tbsp red pepper flakes
Sweet red bell peppers to taste

Serve this steak and Chimichurri sauce with a tossed salad or with vegetables and red potatoes.