Green Marinade for Beef South American
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12/26/2014
Makes about 1 cup of sauce. Use a regular mouth canning jar to make your next sauce measure the oil directly into the jar using the index on the side. Add the vinegar, spices, salt, pepper, and minces garlic. Now pack the fresh herbs carefully into the jar. Put the rubber ring, blender blades, and screw base onto the top of the jar. Tighten securely. Blend according to instructions. Remove the blender blade assembly and cover with a regular canning jar lid and band. Refrigerate until ready to use.
04/01/2015
Excellent version of Chimichurri sauce. Made it as written, served over seared skirt steak, and didn't need to adjust anything (though I did--just a bit of lemon juice, as I love the flavor, but definitely good, and authentic, without it). One thing that would improve the recipe, though, is to specify the exact amount of parsley. Perhaps by specifying how many cups of stripped parsley leaves, as you did with the cilantro and oregano? Saying "1 bunch" doesn't really work for someone who has never tasted Chimichurri sauce before, i.e. how do they know how much parsley flavor there should be, versus the other ingredients? And, of course, parsley comes in differing size bundles...
09/27/2017
I suggest using any oil rather than olive. When you keep it in the fridge it congeals. In Argentina we use chimichurri as a seasoning for meat, so I don't use cilantro. It goes better with fish or vegetables. What I sometimes add to "gourmet it up" is a couple of sundried tomatoes
10/05/2014
To give this recipe a 5 stars is an injustice. It really deserves 10 stars! I made this last night to go with a slow cooked beef shank in a wine reduction. It was amazing!!! The only thing I did differently is add more garlic because we like extra garlic. Other than that, this recipe is good to go as is. My boyfriend and I enjoyed it so much, we ate the whole bowl. Couldn't stop. It was THAT good. Thank you, Chef John for sharing such a fantastic recipe. We very much enjoyed it! No doubt we will be making this again very soon.
05/21/2014
Wow, this was perfect. I always make chimichurri and usually just eyeball ingredients, taste, and add as needed. I followed this recipe almost exactly ,i tasted it and it was perfect! I didnt have to add anything! I only had 2 tablespoons of white wine vinegar and didnt have fresh oregano so I used about a few shakes of dried oregano. It was such a perfect balance of flavors. This will be my go to chimi recipe from now on!
05/08/2014
Made it last night, and it was delicious! I couldn't find my regular recipe, and this was a great substitute! Since I didn't have white wine vinegar, I used an equal measure of rice vinegar and a little bit of lemon juice. I also used powdered garlic and dried oregano instead of fresh (definitely recommend fresh garlic if you have it in the house, but powdered worked fine as well.) This chimichurri was beautiful on top of grilled chicken breast, and tasted amazing!! (As for sides, we used roasted asparagus and mashed sweet potatoes with mini marshmallows, just for fun!) Thanks Chef John!
05/05/2015
I could have eaten the sauce as a main course. I added the juice of a lime wedge for a little more tang. Delicious as a dip for grilled shrimp as well as meats
01/31/2017
Oh Chef, what have you done to our family! This was recipe was an instant sensation in the house (kids and adults). It killed any chance of using a prepared chimichuri sauce and now if the kids hear the word 'steak' they request it. Needless to say we love it. It is pretty easy to make and even freezes well (desperate times call for desperate measures!). I keep a stash when our older child just "needs" his green sauce!! So thanks for a great recipe.
08/07/2017
I made it once, and my fiance could not stop raving! He thought I bought it! Now that he knows I made it, he asks for it every two weeks! It's absolutely delicious and great on anything!
03/16/2017
I put this on EVERYTHING! Perfect just the way it is but I like a bit more heat so I add a couple more peppers. A neat trick is to put all the ingredients in a mason jar and screw it directly to the base of the blender for a quick cleanup.
06/29/2015
Delicious! Used red wine vinegar because I didn'the have white. We had company over for a bbq and used it as a condiment on grilled shrimp, salmon, steak and veg. There was none left. Will definitely make again.
02/20/2017
I've been trying different recipes for Chimichurri sauce-- looking for the perfect one. Chef John did it again-- his recipe was just perfect. It's going into my "Look No Further" recipes binder. Thanks, Chef John!
09/05/2017
I loved it. Followed the instructions as given. Love the acidity that this sauce brings to the dish. I had it with a Pork loin. But you can probably have it with any meat. Just wonderful.
06/01/2016
Very good recipe for chimichurri. I did add a shallot because it usually calls for it and I like the flavor. Other than that, I changed nothing. It was a huge hit. Will make again but will always add a shallot. Oh and I doubled it. If I made it as written, I'd probably use a half a shallot. Thanks for a delish recipe!
07/18/2015
After searching high and low for the perfect go to chimichurri recipe this is it! The balance of flavors is perfect. I served it with grilled flap meat the first night, but have been eating the leftovers with pretty much anything I can put it on. Thank you for sharing!
07/30/2017
I made this sauce for a flank steak and it was delicious! I used 4 tbs of red wine vinegar and 1/2 tsp of hot pepper flakes for an extra kick of heat. We actually had plent left over to pair with over easy eggs, avocado and re fried beans for breakfast. We will enjoy making this often!
11/22/2014
Delicious. Served with roast beef.
05/18/2016
Outstanding. Fairly easy to make. No changes made. We grilled out chicken and used the Chimichurri but I can see how most meats will be complimented by the sauce. Lovely stuff!
07/07/2017
This was delicious. I added more garlic (I love garlic) and more parsley then the recipe called for.
09/21/2015
I love this sauce I make it all the time It is great on fish,chicken or with any steamed vegetables. Thank you Chef John
01/20/2015
so simple so perfectly delicious... this recipe was amazing and was perfect the way it is...
08/06/2017
Excellent recipe! I follow the recipe exactly as written and it always comes out perfect. Thank you Chef John.
03/27/2016
I added lemon juice and it was great with grilled skirt steak and chicken
06/12/2017
I did not change anything, it was perfect! Definitely i'll make it again !
07/15/2018
Super easy and tasty! Perfect for grilled meats.
06/19/2016
Yummy! I used 2x as much parsley as cilantro - found it needed a little more oil and vinegar to thin it out. I love the touch of cumin and used sherry vinegar - I added a little lemon too. So good!
01/27/2016
My husband didn't care for this, but I loved it! He's a little picky so I wasn't surprised. Dipped roasted chicken into this. YUM!!!
07/03/2015
it is so good. thanks chef John for sharing this recipe
05/31/2016
I tried making this in the blender, but ended up transferring it to my food processor. The flavor and balance of this sauce is amazing! The only change I made was sherry vinegar in place of white wine vinegar, because I love it. Fantastic!
03/27/2017
This was fantastic and so easy to make. I did add a bit of extra olive oil to loosen it a bit. Served it with beef and cheese empanadas and I got rave reviews!
07/22/2016
Substituted the red chili with a seeded jalapeño pepper. Great sauce
05/05/2017
I loved this recipe. We are big fans of Aioli & also basil pesto. This is a new favorite sauce. I followed the recipe almost exactly. I doubled it, but didn't double the salt. This is definitely worth making!!
08/18/2020
Prepared it just as is and it was delicious. Family loved it on their steaks.
06/12/2018
Five stars doesn't even give this justice! It's easy, delicious and you can play with the spices and vinegar to your taste. Do yourself a favor and make a large batch-you're going to want to put this on everything ??
10/31/2017
wow! made exact. I made sure to pack my cilantro and oregano when I measured. will be making this again
01/15/2016
Delicious. I love the garlic in this!
05/08/2016
I made it just as advertised and love it, I will try some of the review suggestions when they fitbthe dish!
01/24/2018
My go to chimichurri recipe! Awesome
03/18/2020
So delicious, even for vegetarians! Great on roasted potatoes, baked tofu, baguette, beans, rice/grains, scrambled eggs.
03/23/2019
Have made this yummy sauce numerous times over the years. Just add a little bit of lemon juice to keep the color vibrant. Do not bother to pick the leaves, the stems are very healthy too. Be creative and mix up the greens. Sometimes I do not have fresh oregano so I either substitute half the amount in dry or substitute more cilantro. Keeps covered in the fridge for quite some time! Great on avocado toast, eggs, fish, grilled chicken- can't go wrong!
09/26/2017
Oh my goodness! I bought all fresh ingredients and made exactly as the instructions say. WOW! I can't wait for the spatchcock chicken to be ready so I can spread this on it! I haven't tried even one of Chef John's recipes and not be absolutely in love and impressed. Thank you so much for sharing these absolutely delicious recipes :)
07/04/2020
Absolutely delicious- so fresh and healthy. I could eat this stuff on cardboard!!! :)
02/26/2019
Yes - the hype is real. I used this sauce over grilled chicken. The husband and two picky teens overwhelmingly approved! I used large garlic cloves, so it was very garlicky - which we love. Soaked some fresh bread in it too. Fought over who would lick the bowl clean. I will make a triple batch next time. Thank you for this recipe.
02/26/2020
I make this sauce frequently, doubling the recipe. Then I freeze it in stick shaped ice cube trays. Once frozen, I quickly (they melt very easily) put the sticks in a plastic freezer bag. I put the sticks in almost anything I cook. They add a wonderful flavor! I have even sautéed chicken cubes in them and tossed with pasta and broccoli for a quick dinner!
05/03/2016
Not as crazy about vinegary flavor so use lemon instead, also way more garlic (8-10 cloves) and fresh serranos or pepines in lieu of red pepper. Also sometimes add a bit of fresh mint since I don't usually do cilantro. Have used dried oregano fine in a pinch. I like mine more pasty which saves very well even on its own as a spread.
06/15/2017
You need to double the vinegar, red pepper flakes and salt. Then, it's perfect !
11/28/2017
My family loved this and added it as a topping to many things, including meat, chicken and omelets.
01/01/2020
*12/31/19: I made this to put on grilled steak and salmon. It was great! I tripled the recipe, used a couple of extra garlic cloves (to use the whole head of garlic), and used red wine vinegar instead of white based on what I had available. Will definitely make again!
07/10/2020
This is amazing! I couldn't stop tasting it! It's addictive I want to try it on everything!!!
01/02/2020
Easy, quick, and delicious on anything. Highly recommend!
08/17/2016
I made it and it was delicious! It was a little too salty but next time I'll just add the salt after. I didnt have white wine vinegar but used red wine vinegar instead. Other than that, it was great!
09/21/2020
Great base for chimichurri. Because I've never made it before I wasn't sure of the proportions of the parsley to cilantro. In terms of proportions I like slightly more cilantro to parsley and about half the recommended oregano as the oregano was overpowering. I also used only 2 tbsp of vinegar as the vinegar flavor was overpowering. I bought double the ingredients, made half and then adjusted my proportions based on what I tasted and incorporated everything together. So for double the ingredients I had enough chimichurri sauce for at least 6 pounds of meat at a potluck.
01/30/2020
I made it, but the olive oil was much too strong, overtaking a lot of other flavors, I would use a more neutral oil.
05/05/2016
I had a go at this and yes its nice but I may have got the recipe wrong as in Europe we use metric! Its a shame this recipe is not converted, can any kind person give me metric measurements? Thanks
06/19/2020
My issue with this recipe must be due to the imprecision of the amount of parsley. When did "a bunch" get quantified as a standard measurement? I understand that cooking is as much art as science, unlike baking. Normally, I feel free to experiment, particularly when I am familiar with what I'm making. As another reviewer suggested, however, I have never tasted chimichurri sauce, and thus have no basis for comparison. Therefore, a slightly more standardized measure is required. "A bunch" is how my grandmother made bread after about 60 years of twice-a-week experience, and certainly not advice that was at all helpful to m.j e, who had never done it before.
06/11/2018
Made just as recipe called for. Came out delicious.
08/14/2016
Loved this sauce, it made about 1 cup so I had left overs, which I put on anything I could think of.
04/03/2018
This made about 8 (1) TBSP servings for me. The taste is excellent and varying the herbs will allow you to find your perfect mix. I made it as advertised and no complaints. Using fresh herbs is worth the hassle. Note, if you use 1/4 cup of this per serving, you're having 28g of fat with your meal and over 250 cal. I scaled the portions back to where it made 8 servings and that fits much more easily into my macros while still providing enough sauce for each piece of meat.
05/24/2020
Our overcooked steaks would have been a total loss, yet this here chimichurri sauce saved our chow!
07/14/2018
I made this for the chimichurri steak rice bowls. There was leftovers and I've been using it on everything. So yummy. I seriously ate it as a dressing on some chopped up romaine. It's that good. I've added a picture of the rice bowl.
12/20/2020
I made it. I probably shouldn't have used the older cilantro I had in fridge. I did not have white wine vinegar I substituted 3 tablespoons of lemon. Ultimately it came out a little bitter. Important to taste as you blend. I forgot to add oregano, but I will add sprinkles as the other review suggested.
11/02/2017
Good tasting sauce however, 4 cloves of garlic is way too much. I will make this sauce again but use only 2 cloves of garlic and cut back on the salt as well.
11/13/2016
Delicious and easy! Love this sauce!
08/21/2016
Delicious!
02/19/2019
Excellent flavor. I had to use regular vinegar but only used 1 tbsp. I omitted the oregano because we didn't have any and the flavor was still great. Might use a little less oil next time.
08/19/2018
This is such a great recipe! Goes well with beef, chicken or seafood. My only substitution was to use garlic oil instead of regular olive oil. Chef John, you hit the ball out of the park yet again!
06/08/2020
Phenomenal! I used dried parsley and oregano because that's what I had on hand. I followed the rest of the recipe as written. We had it with grilled steaks, but I'm excited to try it on other meats and veggies.
03/28/2020
Great on grilled chicken. I don't care for the cilantro flavor and next time I will reduce it and see if it was just too much for me. I like most of the glavors and will definitely make it again.
07/09/2019
This is the second chimichurri recipe I have tried! Family loves it! The only change made is that the cilantro was doubled and parsley omitted because I did not have and parsley. Still it was delicious as a marinade for grilled Chicken.
12/03/2016
Great tasting sauce. I just made it to go with the steak I'm cooking for dinner tonight.
07/15/2019
Everybody's favorite.
01/13/2017
No changes and yes I will make it again! It is delicious on everything! But as Chef John says maybe not a good idea for 1st date (because ofthe garlic).
02/07/2018
excellent flavour
06/07/2018
I haven't put this on anything yet, but did a taste test and it's wonderful. Could be good as a dip for celery and other veggies.
04/29/2016
Perfect balance of spices!!! It is great with all the fresh ingredients!
11/12/2018
Taste was amazing, I don't know how I have never made this sauce before. Absolutely my new go to favorite sauce!
03/10/2019
I had no Cumin so I used Smoked Paprika istead...
05/10/2016
No changes, I will make again
08/13/2016
Tastey
08/23/2020
Turned out super! In addition to the cilantro state we substituted some of the herbs out for what we had (pea sprouts and scallions). Loved it!
01/21/2018
This recipe is easy and amazing. We used it as a sauce to accompany beef tenderloin. I used half the garlic called for and it was still plenty garlicy. I had very little fresh oregano so subbed dried oregano. It turned out great and I will make this regularly with steaks.
06/19/2019
So easy, yet amazing!
10/19/2019
Added a bit more garlic, but it was awesome
05/08/2016
Very good! We loved it and it doesn't make a ton which is great. I used red wine vinegar in place since that's what I had on hand. Still great flavor! Would make again
04/15/2019
Easy and super yum! Great accompaniment to a good piece of grilled meat
07/15/2017
Followed recipe but way too thin. Why?
01/05/2020
I made the recipe exactly as published. It was perfect for my spring roll recipe.
03/23/2017
Next time I'll use less cilantro, more garlic and blend the ingredients up without most of the oil, then add the oil in afterwards for a more traditional look.
06/18/2019
Just how I remember the way my local South American friend made it. Way to go, Chef John (as always)!
04/02/2020
I tweaked this a fair bit, actually but the result was great! I trimmed one full bunch of cilantro, reserving the stems for this recipe. Leaves that were not as fresh & bright green as others were also used. I followed the remaining ingredient proportions, adding a squeeze of fresh lime juice after tasting once the mixture had been whizzed in the Vitamix.
05/29/2016
This is a fantastic sauce for BBQ. I served it as one of 3 sauces for BBQ leg of lamb and BBQ brisket. It was a big hit. I used a little more garlic but basically made it without change.
10/30/2016
Too much olive oil for me, but the flavor was spot on. It went very well with a lightly seasoned with salt and pepper lamb steak. Next time I will definitely cut the amount of olive oil by at least a third.
11/22/2018
This recipe is fantastic. It reminds me of my dinners at an Argentinian steakhouse in Mexico where I first tried chimichurri. Awesome on meat, bread and anything it goes on!
04/03/2018
This made about 8 (1) TBSP servings for me. The taste is excellent and varying the herbs will allow you to find your perfect mix. I made it as advertised and no complaints. Using fresh herbs is worth the hassle. Note, if you use 1/4 cup of this per serving, you're having 28g of fat with your meal and over 250 cal. I scaled the portions back to where it made 8 servings and that fits much more easily into my macros while still providing enough sauce for each piece of meat.
05/13/2018
I love this chimichurri sauce! my whole family raved about it. I will admit to adding a couple ingredients extra. I threw in some lime juice, and even threw in some fresh basil leaves because they were on my windowsill begging to be used, and I doubled up the red pepper because I like things spicy. So delicious!
09/18/2018
Excellent, excellent chimichurri!
09/27/2016
I've been meaning to try Chimichurri sauce and finally got the opportunity at our last summer BBQ. We had treated the family to rib eye steaks, and I had some free time, so I whipped up this recipe. It was excellent, and a big hit with everyone. I'll be making this and experimenting with it on chicken and other meats, as well. Someone even suggested trying it as a salad dressing!
05/05/2020
After making this a couple of times, I decided to add lemon juice in addition to the red wine vinegar. I like my chimichurri more acidic, but that may be just me. I also think it was better with a one or two less garlic cloves despite being an avid garlic lover myself.
07/05/2020
Absolutely spectacular! Easy to make! The perfect sauce for grilled steak
Source: https://www.allrecipes.com/recipe/236375/chef-johns-chimichurri-sauce/
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