Yield: Yields about 1 -1/3 cups
Based on an Argentine sauce for grilled meats, this zingy condiment, originally developed to accompany a Sear-Roasted Beef Tenderloin, brightens up any wintertime roast.
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Make Ahead Tips
This sauce may be made 1 day ahead and kept refrigerated; to preserve its color, press plastic wrap directly on the sauce’s surface. Let the sauce sit at room temperature for at least 15 minutes before serving, as cold can mute flavors. Season again just before serving.
This sauce was outstanding! The flavor is delicious with a bit of spiciness. It went well with beef but also great with fish. I have done it several times. It is eash to do and keeps well in the refrigerator.
We served 3 sauces with tenderloin on xmas eve and this was the winner! They were all delicious, but this was herby, tangy and delicious. Doesn't matter what the name is, it was tasty!
I think you've never tasted chimichurri....Shallot?? Olive oil?? Good old sunflower (or corn) oil is the best!!
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