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Chimichurri (Argentinean Spiced Parsley Sauce) Recipe

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This recipe for Chimichurri (Argentinean Spiced Parsley Sauce), by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Jones Family
Added: Monday, August 25, 2008


c. puget olive oil
c. red wine vinegar
1 large onion, chopped
1 clove garlic, minced
1 bunch parsley
1 bunch cilantro
1 tsp. dried oregano
tsp. cayenne
1 tsp. salt
1 tsp. black pepper

Throw everything into Cuisinart with chopping blade and whirl away! Liquefy everything! Let stand overnight in refrigerator. Keeps 2-3 weeks.

This sauce is particularly tasty on grilled skirt steak sandwiches. Marinate the skirt steak overnight in lime juice, garlic, olive oil and cilantro (blend all those ingredients in blender). Grill the steak. Toast some sourdough bread. Smear the toasted bread with mayonnaise and lots of chimichurri! Then add grilled steak and fresh sliced tomatoes.




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