Flank Steak with Chimichurri recipe. Amazing flavor on beef, chicken or fish.

My teenage daughter even dips vegetables into it as a sauce. We use is frequently enough that I now quadruple the recipe and provide small jars for two of my bachelor friends. My only modification is that I don't care for parsley, so substitute all cilantro. Very good. Made according to recipe except swapped the cilantro (which I despise) for oregano (stemmed) and had noticed in other chimichurri recipes. Strawberry Cake Icing there.

Prepped the a sauce early and had a late arriving guest so rub was on for an hour. Neither seemed to hurt the dish, in fact I think the flavors melded a bit.

The comments/tips from Argentinians here are great. I make this all the time with great results. I'm delighted to hear the curry analogy b/c I often use whatever herbs I happen to have on hand - - some recipes call for small amounts of fresh basil, parsley, cilantro, oregano, what have you . I can't bear seeing leftovers go to waste so I just whirl them all up into this chimichurri. It's always good and we all love the bright, fresh flavors. I served this over salad greens, grape tomatoes, green onions.

Used sauce as dressing and garnished with a few sprigs of cilantro. Perfect for a dinner party. Easy, delicious and pretty!

Simple and yummy. Made for a dinner party and it was a big hit. Very flavorful.. I grilled it on the BBQ and I added a lot more garlic. Delicious! Yum. Simple and delicious! This was a real weeknight treat that I'd happily serve for a dinner party. I am also from Argentina and I'll have to agree with A Cook from Buenos Aires about the ingredients we use for the chimichurri.

My first Chimichurri sauce was a real revelation. I made it on a whim to go with a flank steak, but was unprepared for just how well this Argentinian parsley-based.

In a way, this dressing is like Indian curry, almost every family "asador" has their own recipe! The recipe shown on video was OK but not the real one. What's more, we usually use dried herbs to make it, which in combination with the high proportion of vinegar it takes (3 parts of vinegar per 1 part of oil) you can keep in the fridge for quite a while and enjoy it with other meat AND chicken recipes. I am argentine and I must say you that ingredients of chimichurri are oregano, parsley, garlic, cayenne, vinegar and corn oil mixed to taste. Thanks. It was as good as the chef promised in the video. The only change I made was to lower the amount of vinegar slightly as my husband is not a vinegar fan.

I am and it was still wonderful. Everyone was right, the sauce was great with all the veggies I served. Saratoga, CA. There IS cayenne pepper in the original recipe, bottom ingredient. I haven't made this yet, but I want to because of the rave reviews! Can someone tell me if the cilantro flavour comes through really strongly? I'm really not a fan, and I only tolerate it in small doses in salsa. Do you think it would still be tasty without?

This was a very easy recipe and SO tasty! Everyone raved about the chimichurri sauce and put it on anything they could because it was so good!

1-1/2 pounds (0.7 kg) flank steak 1 packet SousVide Supreme Canadian Steak Rub (or your favorite steak rub or pepper to taste) coarse salt to taste Serve straight.

I keep this recipe for special summer get together. Excellent "as is" recipe! But I did add a little more Garlic. I will definitely make this again! The crowd couldn't get enough! Help me out here.

This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak. Chimichuri Sauce from Argentina makes a topping for grilled steak. Made with oregano, parsley and lemon juice, it really brightens up steak. No summer grill is complete without my Marinated Skirt Steak with Chimichurri! Absolutely delicious and so flavorful! I told myself I would never put a skirt steak. Chimichurri sauce is an intensely flavored garlic and herb salsa. It's served with steak in Argentina, but it's delicious on just about everything.

A ton of reviewers are adding that they added extra red pepper flakes, that they doubled the cayenne, that they "saved extra sauce" after marinating etc. I'm sure I just haven't read enough of the reviews. But there are no red pepper flakes or cayenne in the original recipe, nor does it call for you to rub the chimichurri itself on the meat! It would be great if the reviewers would add that this was their particular change or that they had followed the notes of other reviewers, rather than making it seem like it was part of the original recipe.

Having blithered on about all of that, this IS great and easy. I doubled the recipe because I have a large family, and there really didn't seem to be enough rub to cover the meat- any thoughts on that from other cooks? The sauce is awesome- do grill your meat on the barbie if at all possible. And yes, more garlic!

I make this all the time in the summer on a grill pan. Awesome! The chimichurri is fantastic.

We just grill some peppers and onions and make fajitas with it. This is just so, so, so simple and good.

I can't wait to make it again! The only change that we made to the recipe was adding a second garlic clove. We prepared it on our George Foreman since that's all we've got!

Really enjoyed this recipe. I followed most of the suggestions given by other reviewers. The only additional thing I added was a Jalapeño to the Chimichurri sauce and it was incredible! Loved the chimichurri sauce. Served it with grilled ribeyes and can't wait to try it with flank steak next time. I did use two garlic cloves and substituted sherry vinegar for the white. Super easy and delicious served with baked sweet potato, arugula salad and grilled peppers.

Yum! My wife's favorite dinner. We make this all the time. Cilantro makes the sauce extra special, but dried cilantro or bottled will work in a pinch. This is even good without the sauce, but is still good without. Highly, highly, recommended.

Very good and easy. The only places we.

I will. definitely make this. Wonderful and easy.

After reading the. I added a. second clove of. I also used sherry. I mixed. a little of the. Big. hit, great sauce!

The steak was phenomenal. However, I found the chimichurri to be way too full of vinegar, and heavy on the parsley. Next time I will increase the cilantro in place of some parsley. Ossobuco Beef.

Also might use significantly less vinegar. Everyone else is raving about the chimichurri though so perhaps i just really blew it. This recipe was very good. I plan on making it again.

Very good recipe. I. used more cilantro. In. stead of cayenne I. I made the. chimichurri the. I felt that this. The key. to serving this.

Sauced: Chimichurri Sauce Recipe Serious Eats. My first Chimichurri sauce was a real revelation.

I made it on a whim to go with a flank steak, but was unprepared for just how well this Argentinian parsley- based sauce complements beef. Since then, I've been making it with some regularity, and bringing this Chimichurri enlightenment to others. Chimichurri's origins are steeped in lore, with stories of mispronunciations coming from an Irishman named "Jimmy Mc. Curry," a British meat man named "Jimmy Curry," and the phrase "give me the curry." What we do know is this is a popular sauce to serve with beef in Argentina, comprised most commonly of parsley, garlic, oil, and red pepper flakes.

The ingredients come together into a fresh, tart sauce that works wonders on beef. It heightens the beefiness with contrasting fresh elements that play off the heavier nature of beef. Add a Chimichurri sauce to your backyard cookout this summer, and it'll be hard to ever fire up the grill for steaks again without it. About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.