Move over A1 and Heinz 57. The only condiment we’ll be drizzling over steak is green, garlicky chimichurri sauce.

churrasco

My parents and a good friend both recently returned from a visit to Argentina. Reports of their adventures had me dreaming of chimichurri sauce, which I first discovered alongside grilled meat at a Chicago Argentine restaurant.

I suspected that the primary ingredients were parsley and garlic. A little research uncovered a number of variations with cilantro, oregano, red pepper flakes, vinegar, lemon or lime juice and other various spices.

As is often the case, I read a number of recipes and then threw together a combination that seemed most appealing to me. We marinated flank steak for a day, grilled it and devoured it heavily doused in my fresh, green concoction. My parents were visiting when I served this meal and my dad, a meat and potatoes kind of fellow, announced that he was done with other steak sauces and that this new condiment would be his steak accompaniment of choice. I guess you can teach an old dog new tricks. Or at least ignite new interest in a palate with old favorites.

If you aren’t a meat eater, don’t let that stop you from making a large batch of chimichurri. Drizzle it over vegetables before and after grilling. I am even thinking of using it on pasta (it isn’t so far from pesto) or as a salad dressing. I was so taken by this recipe that I partially planned my fresh herb garden around my plans for future batches!

Argentine Chimichurri Sauce

1 cup fresh parsley, firmly packed
1 cup fresh cilantro, firmly packed
1/2 cup fresh oregano leaves (optional)
5 large cloves of garlic
1 large scallion minced (or 2 Tablespoons minced onion)
1/2 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lime juice
Kosher salt and red pepper flakes to taste

In a food processor, pulse the garlic and onion until finely chopped.

Add the fresh herbs and pulse briefly, until very finely chopped. Transfer the mixture to a separate bowl. Add olive oil, lime juice and vinegar and stir to combine. Season with a heavy pinch of salt and a small pinch of red pepper flakes.

Store in refrigerator for a few days if needed but best served fresh.

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8 Responses to “Chimichurri Sauce: Argentine Steak Sauce”

  1. Neil Butterfield Says:

    This sounds awesome! I imagine it would be nice on grilled fish as well.

  2. Kirsten Says:

    I love chimichurri! I’ve made it a few times to spice up homemade cheese pizza, and the leftovers are great on eggs or mixed with mayo as a sandwich spread.

  3. Vanessa Says:

    Tried this recipe 2 days ago, it was absolutely delicious. Thanks for sharing this.

  4. brownsuagarandbacon Says:

    this herby oily goodness sounds like it would be delicious drizzled over just about anything! with the hit of brightness from the lime and the bit of heat from the pepper flakes i think it would perk up even the most boring chicken breast. thanks for sharing!

  5. Baerbel Says:

    Finally a delicious one! I tried so many Salsas Chimichurri always in search of the “original” taste. I think yours is it!

  6. kms Says:

    i can’t get enough of a good chimichurri! yours looks fabulous!

  7. Wade Balsdon Says:

    This sounds amazing. In my country, South Africa, we eat a sausage called boererwors. It is best when grilled on the BBQ (braai in our country) and I am sure that this sauce would taste great on a boerwors roll :-)

  8. Tacuara Says:

    Cilantro is not an original ingredient in chimichurri. It’s not even an ingredient in Argentine cuisine at all. If you encounter spicy chimichurri with cilantro, jalapeƱos, chili peppers, or mint, these are North American variations catering to Mexican hispanics and Americans who love Mexican & Tex-Mex cuisines.

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