Oh you guys. This sauce spooned over a thinly sliced, butter-charred New York strip steak? Perfection.
Better than an Argentinian steakhouse, because you've made it yourself.
Ingredients:
1 cup of firmly packed fresh flat-leaf parsley (also called Italian parsley)
1/2 cup red wine vinegar
4 cloves of garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
Sea salt
Freshly ground black pepper
1/2 cup extra virgin olive oil
Preparation:
In a food processor, combine parsley, vinegar, garlic, oregano, paprika -- and about 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until mixed, and parsley and garlic are processed (should be about 15 seconds). Transfer to bowl and stir in olive oil.
Cook & Serve:
There's no cooking, but I'd recommend having the sauce stand at room temperature for at least an hour before serving, so all the flavors blend well. Like I said, this is perfection over a strip or skirt steak -- and I'd serve with garlic bread and roasted tomatoes.
A Little Backstory:
Years ago, I left a used book store clutching a book of Latin cooking recipes. I was over my head. As I gained confidence, I started exploring huevos rancheros, arepas, flautas, feijoada ... I learned my limits. I made a 7-hour richly flavored mole sauce that, quite honestly, wasn't any better than what I could buy in a jar from a specialty grocery store. Challenge yourself with cooking -- it's fun. You learn things about yourself. And when you have wild success, there's no better feeling. If you fail, make a pizza. Win-win.
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