More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Chimichurri Sauce for Steaks

SUBMITTED BY: Ty Robbins PHOTO BY: Allrecipes

"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."

RECIPE RATING:

Read Reviews (32)

Review/Rate This Recipe

PREP TIME	5 Min
READY IN	5 Min
Original recipe yield 1 1/2 cups

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper

DIRECTIONS

In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

ADVERTISE WITH US

REVIEWS

Reviewed on Jul. 9, 2008 by Nickers

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Nickers
Jul. 9, 2008

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)

Was this review helpful? [ YES ]
113 users found this review helpful

As a fellow Latin member I would like to explain a little bit this recipe. This marinate is... MORE

Reviewed on Apr. 29, 2003 by COOKYKAMP

This is a fantastic marinade for skirt steak, which should be marinaded, as it tends to be... MORE

Reviewed on Jul. 3, 2006 by Apple Jacks

Thanks for the recipe, Ty, but here's a word to the wise: for cooking dummies like myself, be... MORE

Reviewed on Aug. 4, 2003 by MGULLO

Ok, based on the other reviews, this review might have some scrathing there head, but I really... MORE

Reviewed on Jun. 1, 2007 by foodelicious

From now on, everything I eat will have a dab of this chimichurri sauce on it. Even ice cream.... MORE

Reviewed on Sep. 16, 2007 by MARYANNEQ

Very nice! I threw it in a large meauring cup and used my hand blender. Came out nice. If... MORE

Reviewed on Apr. 10, 2004 by SPIN-GLASS

This is weird because we made it and loved it profusely. Then, we made it again and it was... MORE

Reviewed on Jun. 1, 2007 by squawk93

Piquant and full of garlicky flavor. I would eat this delicious sauce drizzled over any... MORE

Reviewed on Jun. 1, 2007 by Jenny H.

This sauce was excellent! I am a vegetarian and ate it as a salad dressing at a barbecue and... MORE

Reviewed on Mar. 31, 2004 by SMT4343

User Name	Password

Remember me? Forgot password?

Top Related Articles