Support for nursing mothers, 9Round Fitness, and Savor Life Nutrition

Chimichurri – Argintinian Steak Sauce/Marinade
Reserve half for marinating and half for sauce

INGREDIENTS
1 bunch flat leaf parsley, thick stems removed
8 cloves garlic, minced
3⁄4 cup high heat oil such as canola oil
1⁄4 cup red wine vinegar
3 tablespoons fresh squeezed lemon juice
1 tablespoon diced red onion or shallot
1 teaspoon dried oregano or 2+ tablespoons fresh oregano
1 teaspoon freshly ground black pepper
1⁄2 teaspoon salt
PREPARATION
Combine all ingredients in a blender or food processor and pulse until combined well but not
pureed smooth.
Place meat, chicken or tofu in a ziptop bag and add ½ of chimichurri. Marinate for 3 to 8 hours
before grilling. Discard marinade. Never serve marinade that has been in contact with raw
meat, poultry or seafood.
Serve remaining chimichurri with your grilled meat, chicken, or tofu.