Wednesday, July 25, 2012

Chimichurri Sauce

Recently in the cafeteria we served Sliced Beef with a Chimichurri Sauce. Chimichurri is one of most delicious and versatile sauces around. It's traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too. The response was overwhelming and many asked for the recipe.

1 cup (packed) fresh Italian parsley
½ cup olive oil
¼ cup red wine vinegar
¼ cup lime juice
¼ cup (packed) fresh cilantro
2 garlic cloves, peeled
¼ cup yellow onion
¾ teaspoon dried crushed red pepper
½ teaspoon ground cumin
½ teaspoon salt

Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Bon Appetit!

No comments:

Post a Comment