Prep 30 mins
Cook 0 mins
This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.
- 1 bunch flat leaf parsley
- 8 clove garlic, minced
- 177.44 ml extra virgin olive oil
- 59.14 ml red wine vinegar
- 1 lemon wedge (juice of)
- 14.79 ml diced red onion
- 4.92 ml dried oregano (optional)
- 4.92 ml black pepper
- 2.46 ml salt
- Pulse parsley in processor to chop.
- Add remaining ingredients and blend.
- Separate sauce into equal parts.
- (Use half for basting or marinade).
- (Use other half for table service).
This is the best chimichurri I have ever had!My boss whi is from argentina served it at a bbq and didn't follow a recipe so it was very hard for me to reproduce,ahhh but now I can.We use it on ribs,steak,bratwurst and alot more.I have made many copies for our friends as they all love it. Many thanks Chef Blade!!
I first looked at this because of the name! It's a great marinade/sauce, with lovely fresh herby, garlicy zingy flavours. We had it on T.bone steaks, but I also put it on a chicken breast fillet for our non red meat eater. Fantastic Chef Blade! Couldn't stop "taste-testing" it.
One word to describe this marinade: FRESH! I used this recipe several times in different ways. The first time, I used it as a bread dip. Just substitute basalmic vinegar for red wine vinegar It was so good. We ate the whole loaf. The second time I used the recipe as is and I marinated some steaks then broiled them in the oven. It was excellent. The third time, I used this sauce as a base marinade. To it, I added 2 Tablespoons of soy sauce, 2 Tablespoons of worcestershire sauce 1 Tablespoon of sugar. Marinated the chicken overnight. Then grill. TO DIE FOR. Thank you for sharing your recipe.