Chimichurri Sauce
Serves 12-163/4 cup olive oil
3 tablespoons sherry vinegar
3 tablespoons lemon juice, fresh
3 cloves garlic, peeled
2 medium shallots, quartered
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
3 cups fresh parsley, packed
2 cups fresh cilantro, packed
1 cup fresh mint, packedCombine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
This recipe was published @ https://cookingwithmichele.com/2009/03/flank-steak-with-chimichurri-sauce/
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