A low-carb parsley, garlic, red wine vinegar, olive oil, and chili dressing for steak salad.
IBy isabelle_delavega
Servings
6
2 cup Fresh flat-leaf parsley, finely chopped
4 clove Garlic
1 tbsp Fresh oregano leaves
1 piece Red chili
0.25 cup Red wine vinegar
0.5 cup Extra virgin olive oil
1 tbsp Lemon juice
0.75 tsp Fine sea salt
0.25 tsp Black pepper
1 tbsp Warm water
Calories
180 kcal
Protein
1g
Carbs
4g
Fat
18g
Fiber
1g
Sugar
1g
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Sarah M. · Melbourne, AU
Prep Herbs
1. Wash the parsley and oregano and dry them thoroughly so the sauce does not turn watery. Remove tough stems, then finely chop the parsley and oregano by hand.
2. Mince the garlic very finely. Deseed the red chili if you want milder heat, then mince it finely.
4 clove Garlic,
1 piece Red chili
Make Sauce
3. In a bowl, stir together the warm water and salt until the salt dissolves. Add the red wine vinegar, lemon juice, garlic, and chili, and let sit for 10 minutes to mellow the raw garlic.
4 clove Garlic,
1 piece Red chili,
0.2 cup Red wine vinegar,
1 tbsp Lemon juice,
0.8 tsp Fine sea salt,
1 tbsp Warm water
4. Stir in the chopped parsley and oregano, then pour in the extra virgin olive oil while stirring until well combined. Season with black pepper.
2 cup Fresh flat-leaf parsley, finely chopped,
1 tbsp Fresh oregano leaves,
0.5 cup Extra virgin olive oil,
0.2 tsp Black pepper
Rest and Serve
5. Let the chimichurri rest for at least 20 minutes at room temperature so the flavors meld. Taste and adjust with more salt or vinegar, then spoon over sliced steak salad with avocado, or toss through the greens as a dressing.
0.2 cup Red wine vinegar,
0.8 tsp Fine sea salt
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