Argentinian chimichurri-style marinade
1 servings
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Vegetable oil |
| ½ | cup | Malt vinegar |
| ¼ | cup | Water |
| 2 | tablespoons | Fresh parsley; chopped |
| 3 | Large garlic cloves; minced | |
| 1 | teaspoon | Cayenne pepper |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Fresh oregano leaves; chpd. |
| ½ | teaspoon | Freshly ground pepper |
FOR BEEF AND POULTRY
Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1-⅓ cups
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