Skirt Steak with Chimichurri Sauce

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it was great! just needed less vinegar.

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I have made this recipe many times with great results! Fabulous flavor. I roast potatoes with a little olive oil Barefoot Contessa style and while the potatoes are hot, toss them in the chimichurri sauce. The potatoes will absorb the garlicky,vinegary sauce. It's amazing! It makes a lot of sauce, so serve some at the table as some people will want to add more. Thanks for someone suggesting freezing the sauce as I always have extra.

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Vinegar flavor was a bit too overpowering and it was too liquidy. I added more olive oil and the taste was better but still too liquidy. Better as a marinade than a sauce.

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I found this recipe to be so amazing that I was making it every other week. The blend is a perfect mixture of herbs and vinegar. It is not too tart and marinates quickly into the meat even if its for just an hour. I did deviate from the recipe by using cilantro instead of parsley and i purchased the meat already marinated with a mexican marinade and the two marinades together were phenomenal! It was a party of flavor!Thank U Emeril!

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This has tons of high reviews so either I am crazy or most everyone else is, but I found the chimichurri to have wayyy too much sherry vinegar, and too much liquid in general. I ended up straining a lot of it out, but I still tasted almost nothing but sherry vinegar, rather than the fresh herbs and garlic and bright but not overpowering acidity that I am accustomed to tasting from this sauce. I found Tyler Florence's chimichurri in his gaucho steak recipe infinitely more appealing, with its sane amount of oil and vinegar.

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Easy, yummy, better than the chimichurri steak at my local latin restaurants. It's now a regular in my dinner repertoire. Thanks Emeril!

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Amazing flavor... I only wish i marinated it for more than 2 hours. I used flank steak because my Safeway didnt have any skirt steak... just as well, the meat was very tender. I should have left it on the grill a little longer than 8 minutes after the cross hatches were made, because it turned about a little more rare than med-rare. Anyway, great sauce! Great recipe. I served mine with Emeril's fried bellpepper recipe, I used bellpepper and onions! it was a wonderful pair!

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I have made this recipe at least eight times. It has become a staple of my repertoire. Absolutely phenomenal on grilled steak. Sometimes I marinate the steak in the sauce and sometimes I don't. Either way the sauce is just an explosion of flavors. I made this and had my neighbors try it and now their school age kids ask me to make it for them for their birthdays. It is THAT good. Also, as long as you are using fresh herbs it is pretty hard to screw up. You can just stick it all in a blender and you are just about done.

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This has become my favorite steak marinade! I love it good on chicken too. Don't worry about making too much since the remaining sauce freezes well. I can usually marinate meat five times off a single recipe. Great for anyone who has an over flowing herb garden like I do!

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This was a big hit at a dinner party and so easy to do. I let the meat marinade in the chimichurri overnight, and the flavors were perfect. The chimichurri was fabulous -- differentiated enough to stand out but not so much that it wasn't authentic.