Chimichurri Sauce Cross Creek Style made with olive oil, cilantro, and red wine vinegar to pair with your Wagyu Picanha.
Yield: ¾ Cup
Serves: 6 Servings
Prep: 35 Minutes
Ingredients
½ Cup extra-virgin olive oil
3 Tablespoons red wine vinegar
½ Cup parsley or cilantro or 1⁄2 and 1⁄2 leaves
5 Cloves garlic
1 Tablespoon dry red chili flakes
¾ Teaspoon dried oregano
Coarse salt to taste
Coarse ground black pepper to taste
Juice of 1 lime
Instructions
- Combine all ingredients in a food processor and blend
- Let ingredients marry in flavor for at least 30 minutes
Tip:
If you prefer a thinner sauce you can add more extra-virgin olive oil, or water
