8 Reviews

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.

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Jostlori September 15, 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.

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DailyInspiration August 23, 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.

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evelyn/athens August 19, 2014

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.

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PanNan May 29, 2011

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!

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loof November 22, 2009

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.

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CandyTX June 30, 2008

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

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little_wing June 23, 2008

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.

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Vicki in CT June 14, 2008
Beef & Chimichurri Sauce