This chimuchurri sauce is a great way to take things up a notch with your barbecue. With parsley, garlic, onion, vinegar, and lemon juice, your food gets a nice kick of flavor. Chimichurri is insanely good on beef, and it’s incredibly easy since your food processor does all the work! This recipe (from food.com) makes a fairly large batch, so I always set aside about half a cup to use as a garnish.
You will need:
- 1 bunch of flat leaf parsley
- 8 cloves garlic, roughly chopped
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 of a lemon, juiced
- 1 tablespoon chopped red onion
- salt and pepper to taste
First, cut the stems off of the parsley.
From there, you just add the rest of your ingredients to the bowl and let the food processor do all the work. Add a little salt and pepper and taste as you go along, making sure to pulse the mixture so your seasoning is blended in.
I like to marinate flank steak in the sauce a day before I plan on grilling.