A perfect grilled rib-eye is doused with Argentina’s famous sauce. Chimichurri, a deceptively simple mixture of parsley, garlic, oil, and vinegar, is the melodic name of a classic marinade-sauce of Argentina, a country famous for its beef.
You can improvise a starter from this steak chimichurri recipe. Just cut the steak into cubes, skewer it onto toothpicks, and serve with extra chimichurri on the side as a dipping sauce.–Denis Kelly LC Who Has Time to Marinate? Note: A show of hands, please, as to who has time to marinate a cut of beef during the week.
That’s what we thought. Not to worry. Chimichurri is assertive though not aggressive, so it packs a wallop of flavor even when simply drizzled over steak, chicken, fish, or vegetal object just after grilling and not harnessed as a marinade prior to cooking. You’re welcome.
- Rib Eye Steak topped with a Chimichurri Sauce (noshmyway.com)
- Steak Sandwiches with Chimichurri Sour Cream Sauce (mapetitemaisonverte.com)
- The Best Chimichurri Sauce Ever (tasteinspired.wordpress.com)
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