Argentinian-style fresh parsley and garlic sauce (Chimichurri) from Cook's Illustrated Annual Edition 2001 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-seared filet mignon; Bacon-wrapped filet mignon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PennyG on January 01, 2014

    Made ourselves a New Year's Eve "steakhouse" dinner, which included this sauce with prime ribeyes. Very nice and fresh. Might even be better to enhance lesser-quality cuts of beef as the ribeyes didn't really need enhancement.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.