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1/2 cup red wine vine­gar 1 tea­spoon sea salt 3 cloves gar­lic 1 small shal­lot 1 red jalapeno pep­per (no seeds) or 1 tea­spoon crushed red chili flakes 2 cups fresh cilantro 1 cup flat-leaf pars­ley 3/4 cup olive oil


Com­bine all in­gre­di­ents ex­cept olive oil in a blender. Driz­zle in olive oil while blend­ing on medium. Turn up to high and blend to your pref­er­ence. Salt if nec­es­sary. Serve steak with chimichurri sauce on top.

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