Sunday, June 21, 2009

Chimichurri Sauce

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.

Chimichurri Sauce
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.

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