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Argentine Chimichurri Recipe - Yahoo Recipe Search
YummlyAuthentic Chimichurri Recipe (uruguayan & Argentine Steak Sauce) With Fresh Flat Leaf Parsley, Fresh Oregano Leaves, Garlic Cloves, Minced Onion, Crushed Red Pepper Flakes, Sea Salt, Black Pepper, Extra Virgin Olive Oil, Red Wine Vinegar, Fresh Flat Leaf Parsley, Fresh Oregano Leaves, Garlic, Onion,YummlyI love this type of chimichurri because it was red wine vinegar, the taste change dramatically compared to regular vinegar used in other recipesFood.comThis pungent herb sauce originated in Argentina. Chimichurri is the classic accompaniment to Recipe #456280. You can also use chimichurri as a marinade. Please note that the sauce is usually refrigerated for several days before using. Enjoy!Yummlyturned out amazing even without the chimichurri! I added 1 rounded cup of manchego cheese inside. I baked them at 375 for 20 minutes and sprayed them with a bitFood.comRecipe taken from the Best of Cooking Light magazine. I like the idea of the prepared horseradish along with the typical Argentine Chimichurri. The steak is sliced thin and served with the sauce on the side. Steak can be grilled in a pan or on a grill.Food.comThis recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.
