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Chimichurri Sauce

Carla DiTondo - Thursday, August 23, 2018

Let's make...

Chimichurri Sauce


  • To Serve 4 Adults, you will need 4-6 PC Filet Mignon or Flat Iron Steaks
  • 1 C (Packed) Fresh Italian Parsley
  • 3/4 C (Packed) Fresh Cilantro
  • 1/2 C Red Wine Vinegar
  • 3/4 C Olive Oil
  • 3 Garlic Cloves, Diced Fine
  • 1 tsp Crushed Red Pepper
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Salt


Make the chimichurri sauce ahead of time and store in the fridge for up to 2 weeks!

  • Place fresh parsley, cilantro, & garlic in food processor - Pulse until fine chopped.
  • Add Olive Oil, Red wine vinegar, & spices to the processor - Blend until "smooth", or keep it as chunky as you like it!

Serve over top of your favorite grilled meat! We love it over top of an adobo seasoned filet mignon or flat iron, mmm.

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