Author: Nicole
- 1 cup packed cilantro
- 1 cup packed fresh flat-leaf Italian parsley
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 2 garlic cloves, peeled
- ¾ teaspoon dried crushed red pepper
- 1 teaspoon ground cumin
- ½ teaspoon salt
- Purée all ingredients in a food processor. Transfer to a bowl.
- Can be made 24 hours in advance. Refrigerate and bring to room temperature before serving.
To marinate a flank steak: Mix 2 tablespoons of sauce with ⅓ cup of red wine and marinate for 24 hours. Serve with remaining sauce.
Recipe by Riegl Palate at https://www.rieglpalate.com/chimichurri-sauce/
2.2.8