This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
8
Yield:
1 1/2 cups
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Wash parsley and remove the larger stems.

    Advertisement
  • Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

Nutrition Facts

258 calories; protein 1.3g; carbohydrates 3.3g; fat 27.3g; cholesterol 1.7mg; sodium 102.8mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/13/2020
Made as written and this turned out pretty good. I honesty thought the anchovies would make this too salty but they did not. I used this to both marinate the steaks in and also reserved some for dipping the steaks in after they were cooked. I do think this could have used more vinegar but other than that I wouldn't make any changes next time. Read More
Advertisement