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Categories:
flat-leaf Italian parsley capers garlic red wine vinegar anchovy paste mustard red pepper extra-virgin olive oil
Viewed: 26 - Published at: 5 years agoIngredients
- 2 cups fresh flat leaf Italian parsley
- 1/4 cup drained capers
- 2 cloves garlic, chopped
- 1/4 cup red wine vinegar
- 2 teaspoons anchovy paste
- 2 teaspoons dijon mustard
- 1/4 teaspoon red pepper flakes
- 3/4 cup extra virgin olive oil
Method
- in food processor, put parsley, capers and garlic and pulse till finely chopped. in a bowl, whisk together red wine vinegar, anchovy paste, dijon mustard, red pepper flakes and olive oil. pour mixture in with flank steak and referigerate. 1 hour prior to grilling, remove from referigerator. grill as necessary.
