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| Servings |
Ingredients
- 1 cup fresh Italian parsley (packed)
- ¼ cup fresh cilantro (packed)
- 2 cloves garlic (peeled and smashed)
- ¾ tsp crushed red pepper
- ½ tsp ground cumin
- ½ tsp kosher salt
- ⅓ cup red wine vinegar
- ¾ cup olive oil
- 3-4 lb steak (see suggestions below)
Ingredients
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Instructions
Directions:
- Combine all ingredients (except vinegar and oil) in a food processor and pulse until roughly chopped. Add vinegar and oil and pulse until combined. Thin with a little water, if necessary. Transfer to a bowl, cover, and refrigerate. Serve at room temperature. Can be made 1 day ahead.
For the Steak:
- Use a pan, grill pan, or grill. Good cuts for Chimichurri Sauce: Skirt Steak, Flank Steak, Tri-Tip, Beef Flanken Style Short Ribs, Beef Tenderloin
- *Thanks to Chef Linda Martin of Scottsdale, Arizona for this GREAT recipe!
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