My first Chimichurri sauce was a real revelation. I made it on a whim to go with a flank steak, but was unprepared for just how well this Argentinian parsley-based sauce complements beef. Since then, I've been making it with some regularity, and bringing this Chimichurri enlightenment to others.
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This is the way to start the week. Although there are a few more ingredients than I usually like to think about on a Monday, most are pantry items, and the others don't cost that much. That includes the steak--if...