• Jacqueline Gum

    Aha! You’ve awakened a memory with this recipe. I haven’t had Chimichurri sauce for a very long time, likely due to the absence of any Argentinean steak houses in my area! This sure looks easy enough and I always have loved the flavor.

  • I’m not familiar with this sauce but it sounds delicious. Would it be suitable for pasta do you think, kind of a spicy pesto?

  • I am a big fan of chimichurri and use it frequently in the summer with several different grilled meats. I’ve also used it as a marinade for skirt steak or flank steak. This is an interesting looking recipe with half parsley and half cilantro. I usually make it with just the parsley. I’ll have to try this.

  • I love this recipe, Susan. Each one of the ingredients is a favourite of mine. Except … I’ve never tried sherry vinegar. I often use red wine vinegar. Do you prefer the sherry vinegar to red wine vinegar in all instances, or are you using the sherry vinegar for this specific recipe only?

  • RoseMary Griffith

    Sounds delicious. My husband was just looking for a Chimichurri recipe–no kidding–so he’s ready to give this a try.

  • I am not familiar with chimichurri, but it sounds great. I love making herb mixtures like this.

  • Your recipe uses two of my favorites herbs: cilantro and oregano. But they are at opposite ends of the taste spectrum in my view. But the combination obviously works — I wouldn’t have thought it.

  • I love chimichurri on flank steak! Every year, I make it for my husband’s birthday. I use 1 cup of parsley with no cilantro. I prefer parsley over cilantro. Thanks for sharing!