Wednesday, August 26, 2009
Peruvian / Argentian Sauce for Steak
In Argentinian cooking, it's called Chimichurri. My neighbor is from Argentina, and I've had it many times with Argentinian BBQ. It's an amazing sauce, but I wanted to try a variation that used less liquid, more garlic, and possibly a cross-over with the Peruvian green sauce known as Aji Verde (I mean of the consistency, not of the taste).
Anyway, this is excellent with steak.
1 bunch parsley
8 cloves garlic
a little white vinegar
a little water
Blend or process until liquid. Keep in mind that this sauce will start to separate into a frothy top if you don't use it right away, so use it right away and well mixed.
Here's a use on my flank steak.