This was a good chimichurri sauce and will make it again. But, will slightly reduce the vinegar, as it was a bit too much for us. We don't eat much meat, so we just pan-fried a New York strip to rare, then thinly sliced it to share between the two of us. Made for Culinary Quest 2014.
Made this delicious sauce tonight to go on our steaks. I cubed up ribeye steaks vs. using sirloin and placed them on skewers. They were wonderful with the chimichurri sauce. Served with black beans and rice. Made for Culinary Quest - South America, 2014.
Seriously good! The sauce is excellent and adds substantially to a great cut of bbq'd beef. We grilled to medium-rare and served in mini pitas drizzled with more sauce and some salad for really excellent sandwiches. Thanks for a great recipe.
I have a lot of parsley growing in the garden and thought this would be a great way to use it. We really enjoyed the fresh bright flavor and thought it went very well with the simple grilled sirloin. I used the blender, and it made more of a puree. Next time I would use a little less garlic. The raw garlic flavor was a bit pronounced for our tastes.
This is a great way to serve steak! The sauce was a great complement to the beef and easy to make. Thanks for posting this recipe!
Tom LOVED this. We did make 2 small changes. We did 3/4 cup parsley and 1/4 cup cilantro. We also used half of the red wine vinegar and subbed lime for the other half. We were going for a lime type of dinner overall and that small substitution really brought it all together. Most excellent. Made for ZWT.
This was fantastic. I used New York strips because that's what I had in the freezer but made the sauce just as written. It really brought out the flavor of the meat. Thanks for sharing! For ZWT
Wonderful addition to my steak tonight. I did really venture off and subbed cilantro for the parsely. One because it's what I had on hand, two because I love it, and three it seems more relevant to South America. Excellent results, highly recommend. For ZWT.