Chimichurri Appetizers

Chimichurri is a condiment from Argentina. Similar to our ketchup, it is used to spice various dishes or cuts of meat. We served this dish as one of the tasting items at Pretty-Smith Winery. I had a number of requests for this recipe, so thought I would include it here for your enjoyment. For this appetizer, top sirloin steaks were cut into one ounce strips, placed on skewers and then grilled until medium rare. You can also leave the steaks whole for dinner and serve the sauce on the side.

Chimichurri
1/2 cup firmly packed parsley-flat leaf is milder; curly leaf has a stronger, slightly more bitter flavor. Either will work.
1/2 cup firmly packed cilantro
1/4-1/2 red onion
5 (or more) cloves garlic

Place the above ingredients in a food processor and pulse until chopped fine-about 20 one second pulses. Scrape down the sides of the food processor bowl as necessary.

Whisk together
1/2 cup extra virgin olive oil
1/4 cup cider vinegar
2 tablespoons water
1/4 teaspoon red pepper flakes
1 teaspoon salt

Then whisk in parsley mix from above. Allow mixture to stand at room temperature for 30 minutes. This will let the flavors meld. Makes about 1 1/2 cups sauce. Serve at room temperature. Store in the refrigerator for 2-4 weeks.