Chimichurri Sauce
Ingredients
- 1 cup packed cilantro
- 1 cup packed fresh flat-leaf Italian parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 garlic cloves peeled
- 3/4 teaspoon dried crushed red pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Instructions
- 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.
Notes
To marinate a flank steak: Mix 2 tablespoons of sauce with 1/3 cup of red wine and marinate for 24 hours. Serve with remaining sauce.
