- CHIMICHURRI SAUCE:
- 1 Bunch Parsley
- 5 Garlic Cloves
- 2 Tbs fresh Oregano- chopped
- 2 Tbs Lemon Juice
- Salt and fresh ground Black pepper
Combine the parsley, garlic, oregano, and lemon juice in a blender and puree until smooth. Season to your taste with salt and pepper.
Serve the Chimichurri sauce over the steak, or use it as a dip.
PERFECT PAIRING: Ethos Reserve Cabernet Sauvignon,
Recipe by Chefs from Chateau St. Meichelle