Foodish Friday

Each week the Fop will post a recipe that will make the most discriminating palate water.

This week's recipe is a nod to those cooking out for the Fourth of July. The sauce is easy to make and and should not be relegated to just steaks.


Chimichurri Sauce for Steaks

Serves:
about 1 1/2 cups

Ingredients

* 1 bunch parsley, leaves coarsely chopped (I recommend Italian flat leaf)
* 8 cloves garlic, minced
* 3/4 cup olive oil
* 1/4 cup sherry wine vinegar
* 3 tablespoons lemon juice
* 1 teaspoon sea salt, or to taste
* 1/2 teaspoon freshly ground black pepper, or to taste
* 1/2 teaspoon cayenne, or to taste

Directions

1 bunch parsley, leaves coarsely chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon sea salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 1/2 teaspoon cayenne, or to taste