Chimichurri Sauce
In Argentina, this sauce is a must over grilled flank or skirt steak. You can also use this as a marinade for steaks. I always make this when I make Brazilian black beans or tostones. A little goes a long way, adjust the heat according to your taste.
Gina's Weight Watcher Recipes
Serving Size: 1 tbsp • Time: 5 minutes • Points: 1 ww point
- 1/4 bunch (3/4 cups) parsley finely chopped (no stems)
- 2 tbsp red onion finely chopped
- 1 clove garlic, minced
- 1/2 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- salt and pepper
- 1/2 tsp crushed red pepper flakes
Mix all ingredients together. This is best when you chop the onions by hand rather than in a food chopper. Not sure why. Enjoy!!
Oooh, looks great! I will have to make this to go with a good filet mignon or something!
ReplyDeleteYour recipes look great!
ReplyDeleteThis looks so delicious!
ReplyDeleteI love chimichurri--this one looks delicious!
ReplyDeleteMy cousin is from Argentina and Brazil, and she is an amazing cook. This is how she makes it, it's the only way I would make it. Some people add cilantro.
ReplyDeleteThat chimichurri sauce looks good. I tried it once and liked it. Thanks for the new ideas about what to serve it with.
ReplyDeleteOh, I am new to your blog and this post and the others, and the photography is simply making me drool!
ReplyDeleteNice combination! I think it's cool how you fused the Argentine chimichurri and the Brasilian beans! Anything goes in the kitchen I guess. THANKS
ReplyDeleteOhh, this sauce is so tasteful, I like it a lot, I also add sometimes a little cilantro. Thank you!
ReplyDeleteI love it! I'm going to try it like this. I make mine the same way only I use equal parts of parsley and fresh oregano and instead of red pepper I use a canned jalapeno. A bit of it in dips & salad dressings is awesome too.
ReplyDeleteI love chimichurri served over fish too! Tonight I used it drizzled over pan grilled halibut steaks! YUM!! Thanks for the recipe!!
ReplyDeleteLove the idea of using this on black beans or on tostones. Can't go wrong when it's only 1 pt! I linked back to this post on my blog today. :)
ReplyDeleteWhat type of parsley do I use for this recipe?
ReplyDelete