When I was in high school, I tried to make homemade pesto, and it went terribly, horribly awry.  Since then, I’ve been apprehensive about making my own sauces – even marinara.

This sauce is delicious.  If you don’t believe me, try it yourself.  Just the perfect amount of tang and spice.  Yummy!

Chimichurri Sauce

You’ll Need:

1 1/3 c. fresh parsley leaves
1/4 c. green onions, chopped
1/4 c. water
2 tbsp. horseradish
2 tbsp. red wine vinegar
2 tbsp. olive oil
1/4 tsp. salt
2 garlic cloves, peeled

 

How To:

Rub the steak with cumin, salt, and pepper.  Heat the olive oil in a skillet over medium high heat.  Add steak and cook 3 minutes on each side or until it’s done to your preference.

Remove from pan and let stand for 5 minutes.  Cut steak diagonally into thin slices.

Makes: 4 servings

Prep Time: 1 minute
Chill Time: n/a
Cook Time: 6 minutes
Calories:  79

Source: The Girl Who Ate Everything.

Chimichurri Sauce

  • Servings: 4
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You’ll Need:
1 1/3 c. fresh parsley leaves
1/4 c. green onions, chopped
1/4 c. water
2 tbsp. horseradish
2 tbsp. red wine vinegar
2 tbsp. olive oil
1/4 tsp. salt
2 garlic cloves, peeled

 

How To:

Combine all ingredients in a food processor and process until smooth.

Serve immediately, or store in the refrigerator.

Makes: 4 servings

Prep Time: 1 minute
Chill Time: n/a
Cook Time: 6 minutes
Calories:  79

Source: The Girl Who Ate Everything.

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