By CarolAnn on March 11, 2003
"This is a very fast and tasty way to make flank steak -- the spice rub on the meat is wonderful by itself. And, the chimichurri is so easy to whip up and can be made several hours in advance."
Serving Size: 1 (236 g)
Servings Per Recipe: 4
"Used this recipe for the sauce and it was great served alongside a grilled skirt steak. Made as directed except substituted champagne vinegar. Thanks for the great recipe"
"We really enjoyed this thanks. It was a great way to use lots of fresh parsley and coriander (cilantro) given to me by my son. I added a bit of salt and pepper to the chimichurri as it seemed to need it, and I had a different cut of steak, but it worked well."
"This is simply DELICIOUS! My husband and I just loved it and will make it again many times. It is really good with cheese grits and a green salad."