Parsley Sauce for Beef

Loosely based on the Argentinean condiment chimichurri, this piquant sauce is an outstanding alternative for bottled steak sauces. We love a spoonful of this zesty sauce on grilled steak or roast beef, especially with our holiday beef rib roasts.

I prefer sherry vinegar to give this sauce it’s zest, but any wine vinegar will work equally well, especially an herb vinegar. I am able to find mildly spicy and very fragrant Korean red pepper flakes and use those here. Use more or less if you are using cayenne flakes, which tend to have more fire.

The pungency of the garlic may be adjusted to suit your own taste. I like to add the garlic cloves simply sliced in half to infuse a mild garlic flavor, but if you prefer a stronger garlic taste, use one or two cloves of finely minced garlic. Alternatively, the garlic and red pepper flakes may be omitted entirely for a less spicy sauce.

Parsley Sauce for Beef
1 bunch fresh flat leaf Italian parsley
1/2 tsp sherry vinegar
¼ teaspoon sea salt
2 tablespoons olive oil
Pinch of sugar
2 cloves garlic, peeled and cut in half
Red pepper flakes to taste

Remove the large stems of the parsley and add the leaves to a small food processor. Add the vinegar, salt, olive oil and sugar. Process until the parsley is finely chopped (mixture will resemble Italian pesto).

Taste for seasoning and adjust with more vinegar, sugar or salt if needed. Mixture should be pungent.

Pour the mixture into a small bowl and add the red pepper flakes to taste. Add the garlic halves and set aside for at least an hour before serving with grilled steaks or roast beef.

Makes about 1 cup of sauce

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