Chimichurri Sauce & Marinade
Posted By: Lucas Bombardier
This is a traditional Argentinian recipe based around parsley and olive oil. Although used primarily as a dipping sauce for grilled meats, it can also be used as a marinade. In fact, I use it often as a marinade for grilled flank steak.
2 cups chopped Parsley
1/2 cup chopped Oregano
1/4 Large Onion
2 Garlic Cloves
3/4 cup Olive Oil
1/3 cup Red Wine Vinegar
1 tsp Cayenne Pepper
1 tbsp Salt & Pepper (to taste)
- Begin by roughly chopping your onion, garlic, parsley and oregano.
- Add everything to a food processor except the olive oil.
- Start blending and slowly add in the oil until it reaches the consistency you prefer.
- Refrigerate for at least 12 hrs prior to use. Bring back to room temperature before using as a dipping sauce.