Love chimichurri sauce here it is on some steak. I was in the mood for this sauce and butter bourbon sauce. So I made both.

Easy and fast clean eating meal

Saw some Tenderloin beef on sale so...why not

Leftover parsley!

In Argentina we have a multiple varieties of chimichurri sauces with different ingredients that people like to add to it.I will show you three of the varieties that i know and you can choose the type that you prefer to do. I usually use the classic chimichurri sauce.The basic ingredients that always come in any chimichurri sauce are: fresh italian parsley/flat leaf parsley, garlic, oregano, chopped red pepper, white pepper and salt.Then the oil and vinegar you choose.This is a great sauce on all kind of grilled meats.I chose the classic chimichurri sauce, what kind of chimichurri sauce whould you like to make? 🙂The chimichurri basic proportions are:For every cup of minced parsley - 1/2 cup of minced garlicFor every 1 tablespoon of crushed red pepper - 1/2 tablespoon of oregano - 1/4 tablespoon of white pepperFor every 1 1/2 cup of oil - 1/2 of vinegar

This chimichurri sauce is my non traditional version of the popular garlic herb sauce served with grilled meats and vegetables. I use tge traditional parsley and garlic adding other fresh herbs growing like weeds in my garden. I add other basic flavors for a bright bold fresh tasting addition to most grilled and roasted foods.

In Argentina we have a multiple varieties of chimichurri sauces with different ingredients that people like to add to it.I will show you three of the varieties that i know and you can choose the type that you prefer to do. I usually use the classic chimichurri sauce.The basic ingredients that always come in any chimichurri sauce are: fresh italian parsley/flat leaf parsley, garlic, oregano, chopped red pepper, white pepper and salt.Then the oil and vinegar you choose.This is a great sauce on all kind of grilled meats.I chose the classic chimichurri sauce, what kind of chimichurri sauce whould you like to make? 🙂The chimichurri basic proportions are:For every cup of minced parsley - 1/2 cup of minced garlicFor every 1 tablespoon of crushed red pepper - 1/2 tablespoon of oregano - 1/4 tablespoon of white pepperFor every 1 1/2 cup of oil - 1/2 of vinegar

In Argentina we have a multiple varieties of chimichurri sauces with different ingredients that people like to add to it.I will show you three of the varieties that i know and you can choose the type that you prefer to do. I usually use the classic chimichurri sauce.The basic ingredients that always come in any chimichurri sauce are: fresh italian parsley/flat leaf parsley, garlic, oregano, chopped red pepper, white pepper and salt.Then the oil and vinegar you choose.This is a great sauce on all kind of grilled meats.I chose the classic chimichurri sauce, what kind of chimichurri sauce whould you like to make? 🙂The chimichurri basic proportions are:For every cup of minced parsley - 1/2 cup of minced garlicFor every 1 tablespoon of crushed red pepper - 1/2 tablespoon of oregano - 1/4 tablespoon of white pepperFor every 1 1/2 cup of oil - 1/2 of vinegar

A wonderful sauce from Uruguay and Argentina. The recipes vary but these are the basic ingredients. Some add cilantro. Some add fresh oregano instead of dried. Extra Virgin olive oil isn't used, it's usually another type of oil. Some use red chilli peppers instead of red pepper flakes. This is just a simple version for two people to enjoy.

We had some chimichurri sauce in a restaurant and my family loved it. I tried making various versions of the recipe and I eventually arrived at this. It seems like you can also make this with a herb mix from Argentina. I had my friend from Argentina send me one.This recipe uses American style cup measurements so 1 cup = 240 ml. Adjust the amount of red pepper to your liking (We add a little extra in my home). It's best when it's a bit spicy! Depending on what kind of salt you use, the actual salty flavor will vary. So start with a small amount and then add more as necessary. Recipe by Mama Imani

I first had Chimichurri and a very high-end steakhouse in Dallas, Texas. I have had several versions including the red and this is as close as I’ve come to authentic Argentinian chimichurri. I hope you enjoy!