This traditional Argentinian rub can be spread on flank steak or shrimp skewers before grilling.
- Yield: Makes 3/4 cup
Source: Everyday Food, January/February 2011
- 3 garlic cloves, roughly chopped
- 1/2 teaspoon red-pepper flakes
- 1 tablespoon red-wine vinegar
- 1 bunch parsley, stems removed
- 1 tablespoon extra-virgin olive oil
In a food processor, combine garlic, red-pepper flakes, vinegar, parsley, and olive oil. Process until finely chopped, 2 minutes, scraping down sides as needed.