Cuban Chimichurri

Cilantro, Basil
Parsley & Rosemary

My summer garden is running wild with copious amounts of fresh herbs. I love this time of year, but I run out of ideas for what I should do with all this goodness. A great idea came out of the June/July 2011 issue of  "Taste of Home". Taste of Home allows home cooks to contribute recipes to their publication. Elaine Sweet from Dallas, Texas contributed this one. She says that "[t]his fresh sauce complements steak wonderfully, but try it on a burger. Your taste buds will thank you!"

Cuban Chimichurri

Prep/Total Time: 20 minutes Yield: 1 cup

• 7 garlic cloves, peeled
• 1-1/4 cups packed fresh cilantro sprigs
• 3/4 cup packed fresh parsley sprigs
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarsely ground black pepper
• 1/4 cup white balsamic vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon soy sauce
• 1/2 teaspoon grated lime peel
• 1/3 cup olive oil
• grilled steak

1. Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and black pepper; cover and process until finely chopped.
2. Add the vinegar, lime juice, soy sauce and lime peel. While processing, gradually add oil in a steady stream. Serve with the grilled steak.

I really liked this sauce.  It is spicy with a taste that is clean and bright. I'm thinking that it would be fantastic on scrambled eggs or added to Mexican dishes.

Life is good - enjoy!