Argentine Marinade (chimichurri) - Great beef or other meat marinade

• 4 oz (112 grm). Canola or other oil
• 3 oz (84 grm). Cider Vinegar
• 1 oz (28 grm). Balsamic Vinegar
• 6 oz (168 grm). water
• 1 t salt
• 1 t hot chili powder
• 1 t oregano
• 4 cloves garlic chopped
• 1/2 t fresh ground pepper

1. Combine all ingredients in a jar with lid.
2. Let stand at room temperature for a day, or warm to about 120 degrees (50 C.) for 1 to 2 minutes then let stand for an hour to blend.
3. Put meat and marinade in plastic baggie with steaks, stew meat or chops for an hour before grilling... the results are amazing...enjoy!!
4. !

other oil, vinegar, balsamic vinegar, water, salt, oregano, garlic, ground pepper

Taken from online-cookbook.com/goto/cook/rpage/0000B9 (may not work)