| Level: | Easy |
| Yield: | about 1 1/2 cups |
Ingredients
- 1 bunch parsley, leaves coarsely chopped
- 8 cloves garlic, minced
- 3/4 cup olive oil
- 1/4 cup sherry wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon cayenne, or to taste
Instructions
- 1 bunch parsley, leaves coarsely chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/2 teaspoon cayenne, or to taste.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 505 |
| Total Fat | 54 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 274 mg |
Reviews
Will use less liquid next time, specifically the vinegar.
I love it! Fresh and tangy!
this recipe is messed up….there are no directions: the ingredients are listed under the directions???
Delicious! Made it for flank steak lettuce wraps last night for dinner. It was so easy. I made it in the food processor (mixed garlic first so it wouldn’t be chunky to save some chopping time. I used bunches of cilantro and parsley but next time I’ll cut back on the garlic. 8 seemed like it was a little overpowering. I have the leftovers in the fridge and can’t wait to use it!
I thought this was a great and simple recipe that does so much more than just steaks. I actually make a double batch, as it stores well in the refigerator — just keep it in a sealed container and give it a little whisk before using.
Have also tried this as a marinade on roasts (both beef and pork) and it is incredible and crisps up great on the fat layer. Also works well with chicken.
To change things up a little, you can replace either half of the parsley with cilantro, or even go all cilantro if you like. It’s great this way too!
This sauce is wonderful.
First tasted this at a nearby Chili Restaurant served with fajitas. Had to ask about the sauce. How have I lived this long and never even heard of this wonderful sauce. Then Rachael Ray made it on her program. I’m in heaven. Thanks.
Once we tried this sauce with steak, we had a hard time imagining eating it without! The lemon and red onion add a nice, fresh punch to the meat.
We recently ate at a South American restaurant and ordered steak with chimichurri, and this recipe is so much better. You can vary up the herbs or mix them for other flavors.
We recently ate at a South American restaurant and ordered steak with chimichurri, and this recipe is so much better. You can vary up the herbs or mix them for other flavors.
great recipe, easy to make