CHIMICHURRI SAUCE

You want to know what’s better than a juicy cut of meat? One that’s topped with chimichurri sauce.

This green sauce is South America’s version of a pesto. To be more specific, you’re likely to find chimichurri in an Argentinian steakhouse. It pairs great with red meat. But don’t feel limited. You can have it with fish or chicken. I usually put a hefty dollop on anything I can. It is such an underrated condiment. Not to mention, the color, taste, and aroma are bright and bold.

Chimichurri is parsley based, accompanied by oregano. Many will argue that cilantro has no business in this sauce, but I just cannot help myself — instead of just one cup parsley, I’m choosing to use one half cup, along with one half cup of cilantro. It’s not traditional, but it’s tartness and citrus aftertaste will add another flavor profile to this already delicious savory sauce.

I suggest preparing a steak medium rare, thinly slicing it, then drizzling the chimichurri sauce over the meat. A glass of Argentinian Malbec or Cabernet wouldn’t hurt, either.

chimichurri sauce

serves 4-6, 10 min prep time


INGREDIENTS

1/2 cup flat leaf parsley
1/2 cup cilantro
2 tablespoons oregano
4 garlic cloves
1/3 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
pinch red pepper flakes

METHOD

In a small bowl, combine the olive oil, red wine vinegar, salt, black pepper, and red pepper flakes. Adjust seasoning to taste, if necessary.

Finely chop the parsley, cilantro, oregano, and garlic. Note: you can use a blender or food processor.

Combine the wet and dry ingredients and mix thoroughly. Serve immediately or refrigerate for up to two days.

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