Argentinian Steak with Chimichurri Sauce
recipe adapted from Cook’s Illustrated
1 cup flat leaf parsley leaves
1/4 cup cilantro leaves
5 medium garlic cloves, minced
1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar
2 tablespoons water
1/ cup red (or white) onion, finely minced
1 teaspoon salt
1/4 teaspoon red pepper flakes
Process parsley, cilantro and garlic in work bowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic, parsley and cilantro are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)
I love chimichurri and that looks amazing! I've even add a few leaves of mint to mine for extra sweetness.
Yum. That looks absolutely fantastic!!
How much onion?