Chimichurri (Parsley & Garlic) Sauce - ATK

By norsegal8

For best results use flat-leaf parsley.

Ingredients

• 1 cup packed fresh parsley leaves from one large bunch, washed and dried
• 5 medium cloves garlic, peeled
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons water
• 1/4 cup red onion, finely minced
• 1 teaspoon table salt
• 1/4 teaspoon red pepper flakes

Details

Servings 1

Preparation

Step 1

Process parsley and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)