SAUCE: Chimichurri Sauce for Steaks
Condiments and Sauces
From our friend, Kenny B.
A great Argentinean marinade or sauce. Use it on grilled meats, such as T-Bone, porterhouse, or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
Ingredients
- 1 bunch fresh parsley, chopped
- 8 cloves garlic, minced
- 3/4 cup Extra Virgin Olive Oil (your choice)
- 1/4 cup
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper
Directions
- In a blender or food processor, combine the parsley, garlic, Extra Virgin Olive Oil, Sherry Reserva, lemon juice, salt, ground pepper, and cayenne pepper.
- Mix well, but do not puree.