Flank Steak Churrasco With Chimichurri Rojo

From: GRECORICAN

On May 20, 2009

Absolutely fantastic!!! Did not skewer the flank steaks BBQ'd them as is and absolutely awesome!!! Would be curious as to how this would taste on other meats such as chicken, I will definitely be using this again....thanks...Anne Added May 20...just want to say we use this marinade now at least once or twice a week, on chicken, beef and pork, my family can't get enough it's fantastic!!!

From: Zach #3

On Mar 27, 2009

Very unique flavor, and quite good! I followed exactly as noted here, and had good results. I will say that I liked it a good deal more than the other who were at dinner though, so I suspect it might be one of the "love it or hate it" dishes.

From: mgw68

On Mar 26, 2009

This was really good. The flavor was nice, I felt that it could have used a little something, but I left out the red pepper because I have a two year old and I didn't want it to get too spicy for her. We didn't cut and skewer so that we could make sure it was cooked the way we wanted it. This was my "one new recipe every week" for this week and it will now go into the regular rotation. We had it with Spanish Rice, Black Beans and Tortillas. It was equally good the next for lunch. Thanks for sharing.

From: Chef #707493

On Jul 23, 2008

Wow....this recipe produced one of the most unique and delicious flavors I've ever had! Sweet, yet tangy. Very easy and soooo YUMMY...my family ate every last bit of it. I did marinate our flank steak for about 5-6 hours and it was so tender. The most time consuming part is getting the meat on the skewers, but definitely worth the small effort. My husband and I were looking for a 'Mexican' style steak to eat with margaritas and this was definitely it! This is a keeper!