Los Ranchos Chimichurri Sauce
2 bunches fresh parsley, chopped
8 to 10 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon oregano
Ground white pepper to taste
1/2 cup vinegar
11/2 cups olive oil
Place parsley and garlic in a food processor, and pulse until well blended. Add salt, oregano, pepper, vinegar and oil; pulse to combine. Let stand for at least 30 minutes.
Separate a portion of the sauce and brush it on steak just before grilling. Serve the rest on the side for dipping or topping cooked steak. Makes 4 to 6 servings.
Per serving: 585 calories, 98 percent from fat, 65 g fat, 9 g sat fat, 47 g mono fat, 0 mg cholesterol, 0 g protein, 2 g carbs, 0 g fiber, 236 mg sodium.