INGREDIENTS

INSTRUCTIONS

Prepare chinichurri sauce; In food processor fitted with chopping blade,
process onion and garlic until finely chopped. Add parsley and oil; process
until pureed. Add lime juice, vinegar, salt and red pepper. Process just
until mixed and set aside.
In shallow nonmetal baking dish or sealable large plastic food-storage bag,
pour 1/2 cup chimichurri sauce. Set remaining sauce aside. Place steak in
dish or bag; turn to coat with sauce. Cover dish or seal bag and
refrigerate steak to marinate at leat 4 hours but no longer than 24 hours.
Pour remaining sauce into jar; cover and refrigerate to serve with steak.
Just before serfing, heat broiler or indoor grill. Remove steak from
marinade and broil steak 3 to 4 inches from heat source 12 to 15 minutes
for medium doneness, turning once. Discard marinade from dish or bag.
Transfer steak to serving platter; let stand 5 minutes. Cut crosswise into
thin slices. Sprinkle with additional chopped parsley, if desired, and
serve with remaining sauce.
NOTES : In Argentina, where outdoor grilling is a way of life,
parsley-based chimichurri is the classic sauce cooks combine with beef,
both as a marinade for grilling and as a sauce to serve with the meal. The
sauce also makes a tasty marinade or topping for chicken or shrimp.
Recipe by: Country Living (April 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998

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