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.