Grilled Argentinian Beef with Chimichurri Sauce and Fried Potatoes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been making some combination of both of Emeril's chimichurri recipes for years. Sometimes I add the lemon juice, shallots, fresh oregano and usually use the sherry vinegar from the other recipe if I have them. You can put both recipes together to your liking and according to what you have on hand. It always turns out great. I do remove as much of the fat and any membranes as possible before marinating. Important to let rest and I slice it thin, maybe one quarter to one half inch thick, on a diagonal. Makes it easy to chew. Just great! I roast the potatoes with a little olive oil in the toaster oven and toss them while hot in the sauce. The potatoes absorb the vinegar and are out of this world even cold. Serve with the extra sauce if people want more. Yum!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you want make a good piece of skirt or flank steak on the grill, this is the way to go. Easy to do with results that are outta' this world.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you want make a good piece of skirt or flank steak on the grill, this is the way to go. Easy to do with results that are outta' this world.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious and easy to prepare. I have been using this chimichurri sauce with everything but the kitchen sink!