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.

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
8
Yield:
1 1/2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.

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Nutrition Facts

190 calories; protein 0.5g; carbohydrates 2.2g; fat 20.3g; sodium 296.3mg. Full Nutrition
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Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2008
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. It is not however meant to overwhelm it. Some people make the mistake of putting to much on or flooding a stake with it. This will certainly leave you with sometimes tears in your eyes or having a garlic breath that will not go away for days. In my opinion, one should slightly dip the meat in it or put a very light layer of the marinade on top of the steak. this way you taste the meat while you taste the marinade. For those people that think that the marinade taste a little bland, use very very fresh ingredients only, and if you want it to kick even more than it already does, you can add some leaves of fresh cilantro and/or cilantrillo (sorry i don't know the english word for it). Another tip is to cut the ingredients very fine by hand or you can use a blender but the lowest power. The appearance should not be like a mulch. One should be able to see all the ingredients (very small of course) Read More
(419)

Most helpful critical review

Rating: 3 stars
07/03/2006
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 ended up looking like split-pea soup. Better yet chop the parsley by hand. Read More
(62)
105 Ratings
  • 5 star values: 81
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/09/2008
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. It is not however meant to overwhelm it. Some people make the mistake of putting to much on or flooding a stake with it. This will certainly leave you with sometimes tears in your eyes or having a garlic breath that will not go away for days. In my opinion, one should slightly dip the meat in it or put a very light layer of the marinade on top of the steak. this way you taste the meat while you taste the marinade. For those people that think that the marinade taste a little bland, use very very fresh ingredients only, and if you want it to kick even more than it already does, you can add some leaves of fresh cilantro and/or cilantrillo (sorry i don't know the english word for it). Another tip is to cut the ingredients very fine by hand or you can use a blender but the lowest power. The appearance should not be like a mulch. One should be able to see all the ingredients (very small of course) Read More
(419)
Rating: 5 stars
04/29/2003
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 the parsley and lime juice for the lemon. FANTASTIC. I know this gives a whole different flavor than the original but try it. It's pure heaven! We marinaded the steak then grilled it using the leftover marinade as a mop. YUM! Read More
(81)
Rating: 3 stars
07/03/2006
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 ended up looking like split-pea soup. Better yet chop the parsley by hand. Read More
(62)
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Rating: 5 stars
09/16/2007
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. I marinated a steak in some and used the "raw" sauce over it after cooking. Whatever was leftover I threw raw shrimp in to "marinate" then threw it all in a pan the next day to sautee diluted it with a bit of water and served it over linguine. Definitely a do over for us. Read More
(29)
Rating: 5 stars
06/01/2007
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 was oh my god good. Make some and you'll see what I'm talking about. Read More
(22)
Rating: 5 stars
03/31/2004
Try spreading a light ammount on a pita and toasting under broiler for a few minutes. WOW!!!! Read More
(13)
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Rating: 2 stars
08/04/2003
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 complement the entree not disquise it. I have found others much better. Read More
(13)
Rating: 4 stars
06/22/2010
This Chimichurri Sauce for Steaks was thoroughly enjoyed on steaks grilled in the Argentinean & Brazilian style. It was also a wonderfully piquant sauce for my Venezuelan empanandas. Read More
(11)
Rating: 4 stars
02/10/2011
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 leaf variety probably works best fresh oregano small amount of fresh cilantro red wine vinegar fresh squeezed lemon and extra garlic (pressed). Also added finely chopped red pepper and onion. The key is to balance out the salt with the amount of vinegar and lemon juice you use. In my opinion this should be made well ahead of time so that all the flavors can mesh. I served it with roasted pork but Im sure I can eat it with anything!! Love love love it and look forward to making it over and over again! it is GREAT with slightly warmed pita bread eaten like tabouli! Mmmm. This will surely be a staple at our house! Next time I may add some diced tomato to the mix! Read More
(10)
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