Green Olive Chimichurri Sauce

By Rachael Ray
You can serve this sauce with Rach's Argentinean style steaks, Bife De Chorizo.

Ingredients:

2 cups green olives, pitted
1 piece stale bread, such as white bread
4 to 5 sprigs thyme, leaves removed from the stem
Few pinches of red pepper flakes, more if you like
1/2 medium red onion, finely chopped
1 clove garlic, grated
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper

 

Directions:

Add the olives, bread, thyme, red pepper flakes, red onion, garlic and red wine vinegar to a food processor, and pulse to finely chop. With the food processor running, stream in the EVOO until the sauce is smooth.

Transfer to a bowl, season with salt and pepper, and toss to combine.
Yield: enough to go with 4 steaks