This is a delicious and aromatic Argentinean marinade or sauce. Use it on barbecued meats - it's especially good with steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
As a fellow Latin member I would like to explain a little bit this recipe. This marinate is meant to be very powerful. It is meant to enhance the flavor of the meat by giving it a little kick. It is not however meant to overwhelm it. Some people make the mistake of putting to much on or flooding a stake with it. This will certainly leave you with sometimes tears in your eyes or having a garlic breath that will not go away for days. In my opinion, one should slightly dip the meat in it or put a very light layer of the marinade on top of the steak. this way you taste the meat while you taste the marinade. For those people that think that the marinade taste a little bland, use very very fresh ingredients only, and if you want it to kick even more than it already does, you can add some leaves of fresh cilantro and/or cilantrillo (sorry i don't know the english word for it). Another tip is to cut the ingredients very fine by hand or you can use a blender but the lowest power. The appearance should not be like a mulch. One should be able to see all the ingredients (very small of course) - 09 Jul 2008 (Review from Allrecipes US | Canada)
This is a fantastic marinade for skirt steak, which should be marinaded, as it tends to be tough. I changed this recipe, as I did not have parsley or lemon on hand. I substituted cilantro for the parsley and lime juice for the lemon. FANTASTIC. I know this gives a whole different flavor than the original, but try it. It's pure heaven! We marinaded the steak, then grilled it, using the leftover marinade as a mop. YUM! - 07 Apr 2002 (Review from Allrecipes US | Canada)
Thanks for the recipe, Ty, but here's a word to the wise: for cooking dummies like myself, be sure not to blend this mixture for more than a second if you have a powerful blender, because mine ended up looking like split-pea soup. Better yet, chop the parsley by hand. - 03 Jul 2006 (Review from Allrecipes US | Canada)