a&w restaurant: I'm not sure what it is called but I know it is in her 30 minute meals cookbook. It has horseradish, EVOO, lemon juice, parsley...if anyone could give me the ingredients and measurements that would be great. Or if you can send a link to the recipe. I looked all day and I can't find it online anywhere. Thanks!|||Chimichurri sauce March 22, 2006 Makes about 1 cup 2 bunches flat-leaf parsley, rinsed 1/4 cup fresh oregano leaves 1/4 cup chopped fresh chives 1 clove garlic 1 teaspoon kosher salt 1/4 teaspoon crushed red pepper, or more to taste 1 tablespoon red wine vinegar 2 tablespoons lemon juice 1/2 cup olive oil, or more to taste 1. Trim and discard the stems of the parsley and coarsely chop the leaves. 2. In a food processor, combine the parsley, oregano, chives, garlic, salt, red pepper, vinegar, and lemon juice. Work the mixture until smooth. 3. With the machine running, add 1/2 cup of oil in a thin, steady stream. Add a little more oil, if necessary, to thin the sauce. Taste for seasoning and add more salt and red pepper, if you like.|||http://www.foodnetwork.com/food/recipes/鈥?/a>|||That is pretty much it. As far as measurements, you can pretty much eyeball it until it looks right, or tastes right in your opinion. I made my first chimichuri from scratch after eating it in a restaurant years ago. I never make it the same way twice because I never use a recipe and it always turns out fine.|||this was as close as I good get...hope this is what you're looking for! :) Rachel Ray said that you can spoon the sauce over steak too.... Rachael's Chimichurri Chicken Bites Recipe Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 10 minutes Yield: 8 servings 1 rounded tablespoon sweet paprika 3/4 cup flat-leaf parsley leaves, a couple of handfuls 3 tablespoons fresh oregano leaves 3 tablespoons fresh thyme leaves 2 bay leaves, crumbled 1/2 small white onion, coarsely chopped 3 cloves garlic 1 teaspoon cayenne 1 cup extra-virgin olive oil, eyeball it 1/4 cup red wine vinegar, 3 splashes 1 teaspoon coarse salt 1 1/2 to 1 3/4 pounds chicken tenders Preheat a grill pan over high heat. In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing. Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings. Cut chicken tenders into thirds and place in a shallow dish. Wash hands. Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.|||here you go! http://www.foodnetwork.com/food/recipes/鈥?/a> happy cooking!|||This closest I can find: Grilled Flank Steak with Chimichurri Sauce Total: Yield: 6 servings Ingredients Amount Ingredient Preparation 2 pounds beef, flank steak Sauce 4 each jalapeno peppers stems and seeds removed, finely chopped 1/2 cup onion chopped 4 cloves garlic minced 1/4 cup parsley fresh, chopped 1 teaspoon oregano 1 teaspoon black pepper fresh ground 1/2 cup olive oil 1/4 cup red wine vinegar 2 tablespoons lemon juice 1/4 cup water Directions Combine all ingredients for the Chimichuri Sauce. Score each side of the steak about 1/8 to 1/4 inch deep and rub in the sauce, reserving some of the sauce to serve with the meal. Place the meat and marinade in a ceramic or glass pan and marinate overnight in the refrigerator. Remove the meat and extra sauce from the refigerator and allow to sit at room temperature before grilling. Grill the meat over charcoal or under a broiler until medium- rare. Carve the steak immediately across the grain into strips about 1/4 inch thick and serve with extra sauce. If the meat is allowed to sit before carving, it will toughen.