Chimi what?


Chimichurri! This is an Argentine sauce that you eat with steak, mmmmmm…it’s f’in fabulous!

Here’s what’s in it:

Olive oil (about a cup)
Red wine vinegar (about a cup)
Chopped, fresh parsley (lots)
Garlic (lots)
Crushed red pepper flakes (a tablespoon)
Salt (optional)

These are rough measurements since I never measure, but you can figure out the mix you like best. Point being that you stir all of this up in a bowl and then when you’ve got your nice grilled steak all sliced up, you drizzle this (or spoon it) onto every bite and good gravy it’s good.

Photo: Tenurecollegerfc

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  • JoeHoya August 2, 2007  

    This is such a good steak sauce…though I don’t think the ‘marinades’ tag applies as you don’t really use it until after the steak has already cooked.

    My wife and I had our honeymoon in Argentina and we had a few chimichurri experiences. The best of the bunch, believe it or not, was one in which the garlic was so strong that it actually stung a bit.

  • BS August 2, 2007  

    sigh..correct again joe hoya – I thought maybe we could tag as marinade so if someone is looking for one they might decide to do this instead…but you’re right, it’s more of a post-anade – or does someone know the actual term?

  • Edouble August 2, 2007  

    Well, I referred to it in my post as a sauce (which we should probably add as a category) and according to this Wikipedia definition, I think it’s a legit categorization

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