Chimichurri Steak

Chimichurri Steak

Chimichurri Steak

1 cup parsley leaves , tightly packed
1 tbsp oregano leaves , tightly packed (still lovely without)
4 garlic cloves , minced
0 - 2 tsp red pepper flakes (optional - adjust to taste)
1/4 cup (65 ml) red wine vinegar (Note 1)

  • First step, Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed - see video or photos. Alternatively chop parsley by hand.
  • Next, Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
  • After it, Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.
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  • Rated 4/5 based on 33 Reviews

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