Argentina is known for its beef, but it should also be known for the perfect condiment for that beef: chimichurri sauce. An herb sauce that can be found on every table in Argentina (it’s the Argentine version of ketchup), this delicious sauce is the perfect accompaniment to any grilled meat. From humble skirt steak to a New York strip, your belly will say “yes” to this flavorful and green addition to your next cook-out.
Traditionally, chimichurri sauce is made with parsley and oregano, but my version uses cilantro for a little twist. For a busy weeknight, I love to serve chimichurri sauce with a flat iron steak or flank steak, both of which are fairly economical cuts of meat that easily feed a crowd. With the help of a food processor to make the chimichurri sauce, dinner comes together in minutes.
Hungry for more? Click here to see me demonstrating how to make this recipe on WCNC’s Charlotte Today show.
Keep reading for the recipe.