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Nutrition Facts
Serving Size 1 (56g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 253
Calories from Fat 244		(96%)
Amount Per Serving		%DV
	Total Fat 27.2g	41%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 19.8g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 206mg		8%
Potassium 137mg		3%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 1.0g	3%
	Sugars 0.3g
Protein 0.9g		1%
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Fondue Night

JenniferK2

Chimichurri

Recipe #21151 | 30 min | 30 min prep | add private note

⁽⁴²⁾ RATE IT NOW Print Recipe

By: chef blade
Mar 2, 2002

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.

SERVES 6 (change servings and units)

Ingredients

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

Directions

1
Pulse parsley in processor to chop.
2
Add remaining ingredients and blend.
3
Separate sauce into equal parts.
4
(Use half for basting or marinade).
5
(Use other half for table service).

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Featured Reviews for This Recipe

From: Chef #972290

On Aug 22, 2009

This recipe is a keeper. Easy to make and good beef or pork roasts and steaks. Try it on new boiled potatoes. Yummy!

0 people found this review helpful

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From: Chef #1023761

On Jul 26, 2009

Fantastic! Even better then Chili's! I used cilanro instead of parsley and lime instead of lemon. I also skipped the onion as my husband is not a fan. I was able to replicate my favorite fajitas from Chili's

1 person found this review helpful

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From: Chef Niki

On Jul 15, 2002

This is the best chimichurri I have ever had!My boss whi is from argentina served it at a bbq and didn't follow a recipe so it was very hard for me to reproduce,ahhh but now I can.We use it on ribs,steak,bratwurst and alot more.I have made many copies for our friends as they all love it. Many thanks Chef Blade!!

8 people found this review helpful

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From: JustJanS

On Mar 30, 2002

I first looked at this because of the name! It's a great marinade/sauce, with lovely fresh herby, garlicy zingy flavours. We had it on T.bone steaks, but I also put it on a chicken breast fillet for our non red meat eater. Fantastic Chef Blade! Couldn't stop "taste-testing" it.

7 people found this review helpful

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