Total Time
20mins
Prep 20 mins
Cook 0 mins

I grew up in Panama and one of my favorite restaraunts was 'La Estancia'. Their specialty was the famous Argentinean 'Churrascos' that were grilled on a fire pit and were served with Chimichurri. This recipe is the closest to what they served. I found this recipe at Glenna Anderson Muse's blog A FRIDGE FULL OF FOOD AND NOTHING TO EAT. Enjoy!

Ingredients Nutrition

Directions

  1. Trim the parsley.
  2. Peel garlic.
  3. Process lightly in food processor.
  4. Combine with rest of ingredients, using enough olive oil to make sauce liquid enough to be saucey but not runny.
  5. Add hot sauce to preferred taste.

Reviews

(2)
Most Helpful

Simple is better...all the others are too complicated. I followed this one but added celanto (one cup), and a jalapeno pepper, 1/2 lime...it was perfect!!!!!

lancassella July 11, 2008

Marge0808 Simple, easy and fast. Taste was wonderful. I used this the other night to marinate some sirlion steaks. They had great flavor. I saved about 2T. out of it and when the steaks were off the grill, just poured it over the top for a refreshing look. They were a HUGE hit. Not ONE person asked for steak sauce and said they wanted the steaks like this again.
With the abundance of parsley right now in my garden, I wish there was a way of making it ahead and freezing it in little containers, but I wonder if it would still provide that great freshness. Great recipe. Simple and easy are BETTER. A keeper for sure.

SiouxChef August 19, 2010

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