Chimichuri sauce for steaks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Parsley, leaves coarsely |
| Chopped | ||
| 8 | Cloves garlic, minced | |
| ¾ | cup | Olive oil |
| ¼ | cup | Sherry wine vinegar |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Sea salt, or to taste |
| ½ | teaspoon | Freshly ground black pepper, |
| Or to taste | ||
| ½ | teaspoon | Cayenne, or to taste |
Directions
In a blender, combine all of the ingredients until well mixed but not pureed. The sauce is best if used immediately but will keep for couple days in the refrigerator.
Use on grilled meats, such as Tbone, porterhouse, or skirt steak.
Yield: about 1½ cups
TOO HOT TAMALES SHOW #TH6288