Chimichurri Sauce/Marinade

This chimuchurri sauce is a great way to take things up a notch with your barbecue. With parsley, garlic, onion, vinegar, and lemon juice, your food gets a nice kick of flavor. Chimichurri is insanely good on beef, and it’s incredibly easy since your food processor does all the work! This recipe (from makes a fairly large batch, so I always set aside about half a cup to use as a garnish.

You will need:

  • 1 bunch of flat leaf parsley
  • 8 cloves garlic, roughly chopped
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 of a lemon, juiced
  • 1 tablespoon chopped red onion
  • salt and pepper to taste

First, cut the stems off of the parsley.

Throw the parsley into the food processor first, and then pulse a few times to give it a nice chop.

From there, you just add the rest of your ingredients to the bowl and let the food processor do all the work. Add a little salt and pepper and taste as you go along, making sure to pulse the mixture so your seasoning is blended in.

I like to marinate flank steak in the sauce a day before I plan on grilling.



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