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Reviewed Dry Rubbed Flank Steak
May 27, 2012 on FoodNetwork.com
“I've been making this several times a summer for years. It's our go-to anytime company comes in grilling season. The chimichurri goes on everything, and even though the recipe makes quite a lot, it never lasts more than a couple days.
Agree with the advice to lessen the salt. The capers are plenty salty on their own in the sauc...”