Quote:
Originally Posted by BeerAdvocate
I need a recipe for that!
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the chimichurri is easy...a "too taste" recipe I use....the idea is a highly flavored sauce...great on all cuts of beef....
Took equal parts fresh Italian flat leaf parsley and cilantro....about a cup each...processed/chopped with 5 cloves garlic...added about 3 T white balsamic vinegar and mixed...seasoned GENEROUSLY with salt/pepper....stream in 1/2 C olive oil in processor til emulsified....then added chopped roasted red bell and some red chile flakes....covered and in fridge for at least an hour...serve at room temp...easy and SO fresh and tasty!....best used day its made but still good the next day!
the beef was marinated about an hour in a lime juice/evoo/garlic marinade