This sauce is everything
This was amazing. I used ny strip steaks instead of hanger and grilled the scallions and grilled the steaks as well. Served it with Ina garten’s grilled panzanella salad. This was easily one of my top ten favorite meals to cook at home.A bit on the salty side - maybe because of the cornichons and capers? It didn’t really do it for me. The steak also got a bit cold while waiting for the scallions to get charred.Tried this last night...
Wanted a little more spice on the steak so I swapped gochugaru for the aleppo and it worked brilliantly.I've made this about four times and I love it so much. Molly wasn't playing when she said that the scent of charred scallions makes you want to face-plant into it. The gherkins and the red wine vinegar give it an extraordinary bite. Honestly, even writing this review makes me want to make this again. I even featured this recipe on my cooking blog, Abby Cooks Stuff .
Everyone wanted the recipe which I gladly passed on because everyone needs this in their lives. Will be making it again for vacation. Definitely a staple for me from now on.Didn’t have walnuts but still worked perfectly! This sauce has usurped my go to chimichurri!This sauce is EVERYTHING. It really compliments and elevates the meat it’s paired with. I made this last night with skirt steak for friends and we couldn’t get enough of it.
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