Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 184 guests online and We have 4 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
Categories Sauces, Rubs and Marinades Chimichurri Sauce
Most Viewed - Top Rated - Last Added - Last Commented


Chimichurri Sauce
Description:Here is an easy chimichurri sauce. This is how the Argentineans grill their steaks. You salt and pepper your steak, grill it to desired temp. Then finish it by basting it with this sauce 2 minutes before you take it off the grill and while it is on the serving plate. Don't use it as a marinade or apply it while the steak is just started to be grilled.

1 cup of water
1 tablespoon coarse salt
1 head of garlic, seperated into cloves and peeled
1 Cup of packed fresh flat leaf parsley
1 Cup of fresh Oregano leaves
2 teaspoons of crushed red pepper flakes
1/4 Cup of red wine vinegar
1/2 Cup of evoo

Instructions:Make the Salmuera, bring water to a boil and add salt. Stir until salt is dissolved. remove from heat and cool Mince garlic, parsley, and oregano. Place in a bowl along with pepper flakes. Whisk in the red wine vinegar and then the evoo. Whisk in the Salmuera. Transfer to a jar with a tight fitting lid and store in refrigerator.
Notes:Chimichurri is best prepared at least a day in advance, so the flavors have a chance to blend. It can be refrigerated for up to 2 to 3 weeks.
Number Of Servings:Source:"Seven Fires" by Francis MallmannGrilling the Argentine Way
Vegetarian:YesTime To Prepare:10 min
Date:Sat 20 Jun 2009 14:19:27 UTCViewed:2698 times
Rating:5,00 (4 votes)

recipe rating
1 (bad)5 5 (good)

Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Saturday, Apr 4, 2020 8:43 pm
31416 registered users
0 today
1 this week
0 this month
Last: SCDean
Total Posts: 1,249,308

Our New Members

  • SCDean
       2020-03-30 02:23 AM
  • Peetro
       2020-02-15 07:11 PM
  • Romby
       2020-02-05 01:11 AM