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

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