Chimichurri Sauce (Argentine Steak Marinade)


Yields 12 servings


1 cup flat-leaf parsley, lightly packed and chopped without the stalks
4 cloves garlic, minced
1 teaspoon salt
¼ teaspoon peppercorn, freshly ground
½ teaspoon chili pepper flakes
1 tablespoon dried oregano
2 tablespoons green onion, minced
½ cup olive oil
¾ cup vinegar
3 tablespoons fresh lemon juice
¼ cup water


1. Place all the ingredients in a blender or food processor and pulse until well chopped, but not pureed. Place in a glass container.

2. Spoon the sauce over grilled meats, poultry, seafood, or vegetables. This sauce can also be used as a marinade.

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