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


    1. Combine all ingredients in a food processor and blend
    2. 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