This classic Argentinian sauce is made for spooning over grilled meats (especially steak), but we also love it with scrambled eggs or roasted potatoes. The recipe comes from chef Michael Ollier, of Certified Angus Beef in Wooster, Ohio.
Red Chimichurri Sauce
In a food processor or blender, combine 1/2 cup chopped cilantro; 1/2 cup chopped onion; 1/2 cup olive oil; 1/2 cup sherry vinegar or red wine vinegar; 3 cloves garlic, minced; 1 tablespoon smoked paprika; and 1 teaspoon crushed red pepper. Cover and process or blend until finely chopped. Serve immediately or store in refrigerator for up to one week. Before serving, let stand for 30 minutes at room temperature.Nutrition analysis per serving: same as above except 88 calories, 2% Vitamin A, 2% Vitamin C, 1 mg sodium, 0% calcium, 0% iron