This amazing combination of spices and flavors was introduced to me by one of my fellow STEAKNIGHT attendees Javier. The recipe comes from Argentina, and is quite amazing on flank steak, but can be used on a number of different meats. I have used this on pork, chicken, steaks (of course), and even on vegetables. If spicy dosen’t work for you mellow it out by removing some or all of the hot pepper. Still tastes great!
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/3 cup minced fresh parsley
- 1 clove garlic
- 2 minced shallots
- 1 teaspoon minced basil, thyme or oregano, or mixture
- 3 hot chili peppers or 2 teaspoons crushed red pepper flake
- Salt and pepper to taste
You can mince the ingredients by hand or use a food processor, which is faster and easier. Combine all ingredients and let set for at least 2 hours before serving. Keeps very well in the refrigerator.
There are many variations on this condiment, so if you decide to alter the recipe please post it and share with everyone.