Tuesday, June 7, 2011
STEAK CHIMICHURRI CURED ME
Have it with Veggies or maybe a sandwich?
1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons red wine vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon bay leaves
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Chop up the parsley. Add parsley and garlic to food processor and push the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don’t find emulsification aesthetically pleasing with chimichurri.