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My review
Chimichurri Sauce for Steaks
Ty Robbins
"This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days."
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Ingredients
5 m servings 190 calsOriginal recipe yields 8 servings (1 1/2 cups)
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Per Serving: 190 calories; 20.3 g fat; 2.2 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 296 mg sodium. Full nutrition
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Read all reviews 80101 Ratings
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Most helpful positive review
7/9/2008
As a fellow Latin member I would like to explain a little bit this recipe. This marinate is meant to be very powerful. It is meant to enhance the flavor of the meat by giving it a little kick. I...
Most helpful critical review
7/3/2006
Thanks for the recipe, Ty, but here's a word to the wise: for cooking dummies like myself, be sure not to blend this mixture for more than a second if you have a powerful blender, because mine e...
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7/9/2008
As a fellow Latin member I would like to explain a little bit this recipe. This marinate is meant to be very powerful. It is meant to enhance the flavor of the meat by giving it a little kick. I...
4/7/2002
This is a fantastic marinade for skirt steak, which should be marinaded, as it tends to be tough. I changed this recipe, as I did not have parsley or lemon on hand. I substituted cilantro for ...
7/3/2006
Thanks for the recipe, Ty, but here's a word to the wise: for cooking dummies like myself, be sure not to blend this mixture for more than a second if you have a powerful blender, because mine e...
9/16/2007
Very nice! I threw it in a large meauring cup and used my hand blender. Came out nice. If you're not a fan of fresh/raw garlic - cute down the cloves to 3 - otherwise this sauce is fantastic. ...
6/1/2007
From now on, everything I eat will have a dab of this chimichurri sauce on it. Even ice cream. I kid. No, seriously. I just had it on grilled shrimp. Just now. Sorry - none left for you. But it ...
3/31/2004
Try spreading a light ammount on a pita and toasting under broiler for a few minutes. WOW!!!!
8/3/2003
Ok, based on the other reviews, this review might have some scrathing there head, but I really did not like this marinade/sauce. It was way too powerful. Marinades/sauces are supposed to compl...
2/9/2011
Your picture looks more like gravy than how I remember chimichurri. After eating this down in Miami, I was so happy to learn how to make it at home. Used fresh parsley and learned that the flat ...