Argentinian Chimichurri-Style Marinade
for Beef and Poultry

1/2 cup vegetable oil
1/2 cup malt vinegar
1/4 cup water
2 tbsp fresh parsley, chopped
3 large garlic cloves, minced
1 1/2 tsp fresh oregano leaves, chopped
1 tsp cayenne pepper
1 tsp salt
1/2 tsp freshly ground pepper

Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours before using.

Makes about 1 1/3 cups