1 cup water
1 tbs sea salt
1 large garlic clove, peeled (author actually uses an entire head of garlic, which I will try!)
1 cup packed flat leaf parsley
1 cup fresh oregano leaves
2 tsp crushed red pepper flakes
1/4 cup red wine vinegar (think I will try Bragg’s Organic Apple Cider Vinegar)
1/2 cup extra-virgin olive oil
Cook the fajitas, perhaps as we suggest here, then serve with the chimichurri sauce, enjoy! (If you don’t have flank steak or skirt steak, aka fajitas, slice up a London Broil and try that.)
(From Seven Fires, Francis Mallmann, via the Wall Street Journal, 7/14 – 7/15/2012.)