Steak Gaucho-Style with Argentinian Chimichurri Sauce

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

Great chimichurri! We poured it over my hubby's famous garlic rub flank steak. I also added an extra cup of cilantro and some extra lemon juice because I can't EVER get enough cilantro. Got requests to make this again the very next week!

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

This recipe is really good alone as a dipping sauce for the steak but also makes a great marinade for the skirt steak. At least 6 hours but sometimes I'll do it overnight. I'm not a huge fan of parsley so used Cilantro as well. It seemed to cut down on that grassy bitter taste that bothers me about parsley.

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

Absolutely delicious! We liked it so much we did it again the next night with skirt steak.

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

Utilized Beef Loin Flap Meat (unmarinated grilled over hard-wood charcoal. Sprinkled medium grained sea-salt on top of steak and again after turning. Rested, cut and accompanied steak by the best tasting most original Argentinian Chimichurri sauce outside of the country. Salad & olive oil basted steak fries made the dinner complete. NO left-overs!

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

Loved it and the Argentine in-laws enjoyed it as well. This is a clean, fresh taste that could be used on any number of things and not just steaks.
Loved it,,,, this is a keep recipe!

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

This recipe is so easy! Great success!

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

Ok, first I wil answer a few questions that I read in some postings.

2 sauces, and why: The "hot sauce" or water/salt/pepper solution is only used to brush of the steaks while they are being cooked if you want "extra heat" in the flavor of your steak. If you don't, then don't make this sauce and simply use the chimi sauce to marinade, brush while cooking, and serve with the steak.

However, if you do want the extra heat then all you do is brush this solution over the steak while cooking it, but don't brush the chimi sauce on as well. Just siimply serve it with you steak after it has been cooked. using both sauces will muddle the flavors and make the steak too moist, and it wont grill/cook as well.

-Lars

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

Had my foodies over for dinner and this was the hit of the meal....easy and flavorful...out of the park!

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 use this sauce on grilled steaks and love it, it's a favorite in our house and as long as you have the basics for the sauce (oil/vinegar/lemon juice and parsley, you can customize the sauce as you like and it'll still be great. Can't used dried parsley flakes though, I tried and it wasn't a success.

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

Made this last night and put it on bonless skinless chicken breasts and grilled it. It was absolutly fantastic!