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Cuban Chimichurri Recipe

Cuban Chimichurri Recipe photo by Taste of Home

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This fresh Cuban sauce wonderfully complements steak, but pour it over a burger, and your taste buds will thank you! - Elaine Sweet, Dallas, Texas

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Cuban Chimichurri Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

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

Directions

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

Nutritional Facts 2 tablespoons equals 95 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 122 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.

Originally published as Cuban Chimichurri in Taste of Home June/July 2011, p50

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Cuban Chimichurri

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Reviewed on Dec. 28, 2011 by chuckfullopunk

awesome flavor!

Reviewed on Oct. 18, 2011 by lesleigh5

Holy flavor!!! This is amazing on flank steak tacos. -Lesleigh Baden

Reviewed on Jul. 23, 2011 by oribell

So delicious! I like to mix with fat free sour cream & put on everything. This is a great low calorie flavor enhancer for people watching calories. Using dark balsamic still gave it an awesome flavor. Haven't tried with the white vinegar.