MAKES ABOUT 1 CUP
For best results use flat-leaf parsley.
|
1 |
cup packed fresh parsley leaves from one large bunch, washed and dried (see note) |
|
5 |
medium garlic cloves, peeled |
|
½ |
cup extra-virgin olive oil |
|
¼ |
cup red wine vinegar |
|
2 |
tablespoons water |
|
1 |
small red onion, finely minced |
|
1 |
teaspoon table salt |
|
¼ |
teaspoon red pepper flakes |
Pulse the parsley and garlic in a food processor, stopping as necessary to scrape down the sides of the bowl with a rubber spatula, until the garlic and parsley are chopped fine, about 20 pulses; transfer to a medium bowl. Whisk in the oil, vinegar, water, onion, salt, and red pepper flakes until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (This sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on the surface, for up to 3 days.)