Chimichurri Sauce
This garlicky, fresh herb sauce is perfect drizzled over grilled flank or skirt steak, and chunks of rustic bread soak up the drippings rather nicely too.
Servings: 8 servings (2 tablespoons per serving)
Ingredients
- 1 cup fresh Italian parsley, packed
- ½ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- ¼ cup fresh cilantro, packed
- 2 medium garlic cloves
- ¾ teaspoon dried crushed red pepper
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
Instructions
- Puree all ingredients in a food processor. Transfer to a bowl and refrigerate if not using immediately.
Notes
- This sauce can be made up to 2 hours ahead. Cover and let stand at room temperature.
Nutrition
Serving: 1serving | Calories: 126kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 154mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 723IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 1mg