• 1 bunch flat leaf parsley
  • 8 cloves garlic, minced
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon wedges ( juice of)
  • 1 tablespoon diced red onions
  • 1 teaspoon dried oregano (optional)
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

About This Recipe

“This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.”

Directions

  1. Pulse parsley in processor to chop.
  2. Add remaining ingredients and blend.
  3. Separate sauce into equal parts.
  4. (Use half for basting or marinade).
  5. (Use other half for table service).
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