Argentinian chimichurri marinade

Ingredients

Directions

• 125 ml olive oil
• 125 ml white wine vinegar
• 1 Spanish onion, chopped
• 2 garlic cloves, pressed
• 75 ml parsley, chopped
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• 1 tbsp lemon juice
• Salt to taste

Combine the ingredients in a jar with a tight-fitting lid and let stand for at least two hours.

Marinate steaks or chicken in the mixture for 2 to 24 hours before barbecuing. You can also brush this mixture on bread and toast it to make a spicy kind of garlic bread.