Recipe - Chimichuri Sauce For Steaks

1 bn Parsley, leaves coarsely
chopped
8 Cloves garlic,; minced
Three fourths cup Olive oil
One fourth cup Sherry wine vinegar
3 tablespoon Lemon juice
1 teaspoon Sea salt,; or to taste
One half teaspoon Freshly ground black
pepper,; or to taste
One half teaspoon Cayenne,; or to taste

In a blender, combine all of the ingredients until well mixed but not
pureed. The sauce is best if used immediately but will keep for couple days
in the refrigerator.

Use on grilled meats, such as Tbone, porterhouse, or skirt steak.

Yield: about 1 One half cups
Recipe By :TOO HOT TAMALES SHOW #TH6288

Posted to MCRecipe Digest V1 #304

Date: Fri, 15 Nov 1996 23:13:54 0500

From: Meg Antczak meginny@frontiernet.net