Chimichurri

Submitted by chef blade

"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."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 bunch flat leaf parsley
• 8 cloves garlic, minced
• 3⁄4 cup extra virgin olive oil
• 1⁄4 cup red wine vinegar
• 1 lemon wedge (juice of)
• 1 tablespoon diced red onion
• 1 teaspoon dried oregano (optional)
• 1 teaspoon black pepper
• 1⁄2 teaspoon salt

directions

1. Pulse parsley in processor to chop.
2. Add remaining ingredients and blend.
3. Separate sauce into equal parts.
4. (Use half for basting or marinade).
5. (Use other half for table service).

Reviews

[RobynsWorld]

This is so amazing! I knew I love it - I love BOLD flavors - but amazingly my husband loves this recipe as well, he just uses a little less of it than I do. TIP: This is also great on grilled/roasted sweet potato wedges and sweet potato spirals - the sweet of the potato just pairs with the sauce in an amazing way!

 

[YungB]

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.

 

[Chef Niki]

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!!

 

[JustJanS]

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.

 

[laurenvitabb]

I did a half recipe and it made plenty. I have lots of parsley growing in the garden. It was delish. Adding a little red pepper flakes gives it a nice kick. I served with a flat iron steak and just wanted more. Excellent. I think if would be good with other meats like pork or chicken.