Barbeque, Beef, Sauces


2 bunches Italian parsley

1 bunch fresh cilantro optional

8 cloves garlic minced

1/2 cup red wine vinegar

1 lemon (juice of 1 large lemon)

2 tbsp red onion minced

2 stems leaves of fresh oregano or 1 tsp dried oregano

2 tsps black pepper

1 tsp kosher or coarse seasalt

1 cup EVOO


Serve Chimichurri over any grilled beef: steaks, kebabs or mixed grill.


In food processor, pulse parsley (& cilantro if using) to chop fine.
Add all remaining ingredients except EVOO. Blend until all is well-blended.

With processor running, pour in EVOO in a stream until it emulsifies.
Set aside at room temperature for 2-3 hours, until serving time.