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From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :)
Units: US | Metric
Serving Size: 1 (38 g)
Servings Per Recipe: 14
The following items or measurements are not included:
white wine vinegar