Mar­i­nated Steak With Olive Chimichurri

Natural Solutions - - Food Matters -

1 cup chopped olive tape­nade 1 cup fresh flat-leaf pars­ley, chopped 1 ta­ble­spoon fresh oregano leaves,

chopped ¼ cup green onions, thinly sliced ¼ cup red wine vine­gar ½ cup ex­tra-vir­gin olive oil

Com­bine all in­gre­di­ents ex­cept oil in a bowl and stir to com­bine. Slowly driz­zle in oil while con­tin­u­ing to stir. Cook your flank steaks to the de­sired tem­per­a­ture, then let them rest for 10 min­utes. Spoon the chimichurri over the top and serve. Source: FoodMatch

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