"This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days." — Ty Robbins
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fresh parsley, chopped
sherry wine vinegar
ground black pepper
ground cayenne pepper
As a fellow Latin member I would like to explain a little bit this recipe. This marinate is meant to be very powerful. It is meant to enhance the flavor of the meat by giving it a little kick. It is not however meant to overwhelm it. Some people make the mistake of putting to much on or flooding a stake with it. This will certainly leave you with sometimes tears in your eyes or having a garlic breath that will not go away for days. In my opinion, one should slightly dip the meat in it or put a very light layer of the marinade on top of the steak. this way you taste the meat while you taste the marinade. For those people that think that the marinade taste a little bland, use very very fresh ingredients only, and if you want it to kick even more than it already does, you can add some leaves of fresh cilantro and/or cilantrillo (sorry i don't know the english word for it). Another tip is to cut the ingredients very fine by hand or you can use a blender but the lowest power. The appearance should not be like a mulch. One should be able to see all the ingredients (very small of course)
Thanks for the recipe, Ty, but here's a word to the wise: for cooking dummies like myself, be sure not to blend this mixture for more than a second if you have a powerful blender, because mine ended up looking like split-pea soup. Better yet, chop the parsley by hand.
This is a fantastic marinade for skirt steak, which should be marinaded, as it tends to be tough. I changed this recipe, as I did not have parsley or lemon on hand. I substituted cilantro for the parsley and lime juice for the lemon. FANTASTIC. I know this gives a whole different flavor than the original, but try it. It's pure heaven! We marinaded the steak, then grilled it, using the leftover marinade as a mop. YUM!
Very nice! I threw it in a large meauring cup and used my hand blender. Came out nice.
If you're not a fan of fresh/raw garlic - cute down the cloves to 3 - otherwise this sauce is fantastic.
I marinated a steak in some and used the "raw" sauce over it after cooking. Whatever was leftover I threw raw shrimp in to "marinate" then threw it all in a pan the next day to sautee, diluted it with a bit of water and served it over linguine.
Definitely a do over for us.
From now on, everything I eat will have a dab of this chimichurri sauce on it. Even ice cream. I kid. No, seriously. I just had it on grilled shrimp. Just now. Sorry - none left for you. But it was oh my god good. Make some and you'll see what I'm talking about.
Try spreading a light ammount on a pita and toasting under broiler for a few minutes. WOW!!!!
Ok, based on the other reviews, this review might have some scrathing there head, but I really did not like this marinade/sauce. It was way too powerful. Marinades/sauces are supposed to complement the entree, not disquise it. I have found others much better.
This Chimichurri Sauce for Steaks was thoroughly enjoyed on steaks grilled in the Argentinean & Brazilian style. It was also a wonderfully piquant sauce for my Venezuelan empanandas.
* Percent Daily Values are based on a 2,000 calorie diet.
Chimichurri Sauce for Steaks
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 183
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