I was making a steak the other day and needed a sauce to go with it. Since I had some parsley in the fridge I decided to try and do a chimichurri sauce. Unfortunately, I didn’t have enough parsley for that so I decided to tweak the recipe myself for a chimichurri-style dressing. It worked great with the steak and we used it as a salad dressing the next day. This is a bright sauce with herbal overtones (boy doesn’t that sound chefy! LOL!) If you try it, let me know what you think! I could totally see the crew of South Beach Security using this on a steak instead of a usual Cuban mojo. If you’d like to check out some recipes and free reads, try out Recipes for the Romantic Soul which is free on KU at https://amzn.to/3vwT6FJ.
Ingredients
2/3 cup extra virgin olive oil
1/4 red wine vinegar
1 tsp dried oregano
1/2 tsp dried red pepper flakes
4 garlic cloves, loosely chopped
Handful of parsley
Directions
Mix oil, vinegar, dried spices, and garlic and pulse with an immersion blender (or in your blender or food processor). Add parsley and lightly pulse.
Voila! That’s it! Hope you enjoyed this recipe. P.S. – for a full chimichurri you’ll need at least two handfuls of parsley!