New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak. Amazing Steak Recipes
How to Make It
Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.
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Aggregate Rating value: 4
Review Count: 1487
Worst Rating: 0
Best Rating: 5
Author Name: Joyce Ramirez
Review Body: I cannot believe that your recipes for this traditional Argentinian steak sauce are ALL missing one of the MAIN ingredients......that is CILANTRO!
Review Rating: 1
Date Published: 2016-08-29
