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This was delicious! Had it with rib eye steak but only marinaded for about 40 mins as didn't have much time, and it was still fabulous. Like others I substituted the sherry for red wine vinegar, and I used 1/3 cup oil as it seemed a little excessive. I'm now thinking about all the delicious things I could do with the leftovers - and will definately make again.
This was delicious! Had to substitute red wine vinegar for sherry vinegar and used dried oregano instead of fresh. We made double of the marinade to use with shrimp the next day and both the skirt steak and shrimp were fabulous! Thanks for posting!
This is a home run recipe! Very cost friendly and so simple to make. From time to time, I will sub maybe cilantro or mint for some of the other herbs. I will also maybe use apple cider vinegar to give it a different slant. The sauce is so versatile, it goes great with grilled chicken too.
Delicious! The strange thing was how different the steak tasted from the chimichurri itself. The meat was finger licking good. I couldn't find sherry wine vinegar, so I used half sherry wine, and half red wine vinegar. I mixed the rest of the sauce into a frittata I was making this morning with excellent results. Thank you.
We had to downsize the ingedients to what we had in stock, we used red wine vinegar instead of sherry, dried parsley flakes, and mexican oregano. The only thing we did not cut in half was the lemon (by accident). It was so delicious and refreshing, the extra lemon did not ruin the flavor at all. This is a keeper, and will make again very soon. Thank You for sharing. Served this with cilantro lime rice, RECIPE #157068,the lemon and lime together made our mouths sing.
this was very good, my family and i enjoyed it very much. i served ours w/ rice, roasted peppers & carrots, and spinach sauteed in garlic. i poured a little of the chimichurri sauce on the veggies while they were broiling.
This was a real crowd pleaser. I added an anaheim chile in the chimichurri and some lime. Be sure you have a nice, sharp knife to properly slice the skirt steak.