Sunday, June 21, 2009
I grilled up some delicious steaks and wanted a fresh sauce to lighten up the steaks. This was a quick and easy sauce to throw together in the food processor. It is also a great way to use up any extra herbs. The sauce was also different than any I had had before with the addition of the smoked paprika. This sauce is very versatile. It can be used on fish, chicken, pork, beef, veggies, etc.
by Bobby Flay
2 cups packed fresh parsley leaves
2 tablespoons fresh oregano leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Combine parsley, oregano and garlic in a food processor and pulse until coarsely chopped.
Add the paprika, vinegar, oil, salt and pepper, and process until smooth.
Scrape into a bowl.
Let sit at room temperature for 30 minutes before serving.
Can be made 8 hours in advance if tightly covered and refrigerated.
Bring to room temperature before serving.