Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak.
Leyendo la receta, quería comentarles que en Argentina casi no se usa el cilantro. Sí, usamos para el chimichurri el perejil, el ají molido que es un condimento seco , el orégano seco, sal, aceite y vinagre normalmente el blanco no de vino. Ese corte parece lo que aquí llamamos"entraña". Es muy rico, pero se debe cocinar muy poco tiempo ya que tiende a endurecer si se cocina por demás.
Se chuparán los dedos! Me alegra saber que en otros países se conocen nuestras costumbres! Un abrazo para todos!Linda, use a really hot cast iron pan, sear the meat on both sides then add canola oil, brown quickly turning once, that would make the meat brown on the outside and medium rare in the middle..
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