Sunday, July 13, 2008


I love a good chimichurri sauce, so since we were making grilled skirt steak for dinner, I opted to lighten up on the marinade (just a quick soy, honey, ginger, garlic, mustard mix) so that we could complement our meal with this.

1 cup fresh parsley, tightly packed
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, chopped
1 tsp crushed red pepper
1/2 tsp ground cumin
1/2 tsp salt

Puree items in blender. Pour into bowl, cover with plastic wrap and chill for two hours. Serve with your favorite grilled beef.