3 cups loosely packed Italian (flat-leaf) parsley
4 cloves garlic, peeled
2 Jalapeño peppers, trimmed and seeds removed
½ cup sherry vinegar
1 cup extra virgin olive oil
Rinse parsley and pluck leaves from stems. Put leaves in food processor. Add garlic and Jalapeño peppers. Process until very fine. Mix in sherry vinegar. With motor running, slowly add olive oil. Season to taste with salt.
Brush both sides of your favorite cut of steak with a tablespoon or two of Chimichurri sauce. Grill until done to your liking – remove from grill and top steaks with another spoonful or two of sauce. This batch is good for up to a dozen steaks. Refrigerate leftover sauce for up to a week.
Note: Chimichurri sauce is also delicious on grilled red potatoes or grilled slices of zucchini. Experiment!