Chimichurri Sauce

I use this sauce as a marinade for sirloin steak.
You can serve as they do in Argentina,
over skirt steak or steak of your choice.
it also goes well marinading chicken and roasts.

Ingredients:
1 cup packed fresh Italian parsley
1/3 cup white vinegar
3 garlic cloves
3/4 teaspoon crushed dried red pepper flakes
1/2 teaspoon salt
1/2 cup olive oil

Directions:
Put parsley, vinegar, garlic, red pepper
and salt in a food processor fitted with the metal blade.
Process until smooth. With the machine running,
add the olive oil through the feed tube
and process until the sauce is well blended.
Refrigerate leftovers. Makes about 1 cup.