Jul 172008


I have no idea why I had a bee in my bonnet to make Chimichurri sauce. Maybe because it is grilling season and I really do love a good steak and what better than a good Streak Sauce. I have to say sometimes I think sauces are going to take a lot longer than they actually do. This Chimichurri sauce was a pleasant surprise how quick it was to prepare.

2 cups of Chopped Italian Parsley
1 Cup of Chopped Cilantro
1 Shallot Chopped
6 cloves of Garlic Chopped
1 teaspoon of Red Wine Vinegar
1 Teaspoon of Cumin
2 Tablespoons of Lemon Juice
½ Cup of Olive Oil

In bowl place Parsley, Cilantro, Shallot, and Garlic and pour boiling water over the greens. Let stand for about five minutes and drain the water. (I was told this trick as a way to reduce some of the intensity.) Add the drained ingredients and the rest of the ingredients into a blender and blend until smooth. It is best to let this stand for a few hours before using to allow the flavors to blend together.

  One Comment to “Chimichurri Sauce”

  1. Interesting sauce – I’m going to pass this on to my friend Anne, the grilling maven…

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