Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
1 cup packed fresh flat-leaf parsley leaves
1 Tbsp. packed fresh or dried oregano leaves
2 tsp. chopped garlic
2 tsp. fresh lemon juice
1 tsp. paprika (smoked or hot)
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup red wine vinegar
1/2 cup olive oil
Place Chimichurri Sauce ingredients, except for the red wine vinegar and olive oil, in food processor container. Cover; pulse until well blended, do not puree. Transfer to small bowl and stir in red wine vinegar and olive oil. Cover and refrigerate 1 hour to blend flavors.