Chimichurri sauce is arguably the best accompaniment for your barbecued or grilled meats. A bold statement, but if you’ve not had it before you are in for an absolute treat.
It’s an oil-based condiment with the most delicious array of aromatic herbs that send your taste buds dancing with delight.
It originates from Argentina and Uruguay in South America and is an absolute staple on any dinner table there when the barbecue (or Asado) is on. The sauce is used both as a condiment on the table but also as a dressing and marinade while the meats are cooking, dripped on slowly to allow the flavours from the herbs and the fats from the meat to mix and bubble. It really is the dreamiest combination the chimichurri with steak.
Chimichurri For Steak
How to make a chimichurri sauce is a question many people have and it is so easy and quick to do.
Herbs are often underutilized in cooking, in my opinion, but are so essential in taking your cooking to the next level. They all bring their own incredible flavors and blend so well when used together. The garlic, parsley, cilantro, mint, and oregano infuse the oil creating a cacophony of flavors that honestly go with literally any meat.
You may not think of it from a condiment (we all know ketchup is 90% sugar) but chimichurri is full of so much good stuff the health benefits are undeniable.
Herbs are packed full of so many nutrients and antioxidants that they really should be the go-to in every kitchen and every dish you make. Garlic is great for your immunity and heart health, cilantro is great for your hair and skin as well as reducing the risk of diabetes, parsley is chock full of vitamins and is great for bone health, and mint is great for brain function as well as a long list of other benefits.
I’m so proud of my Chimichurri sauce and all around it is pretty amazing. It goes great on top of a steak or a pork chop. I am confident that once you try, it will become your go-to condiment.
1 cup minced fresh parsley
½ cup minced fresh cilantro
¼ cup minced fresh mint leaves
¼ cup minced garlic (about 6 cloves)
2 tablespoons minced fresh oregano leaves
1 teaspoon fine Himalayan salt
1 Tbsp chili flakes
3/4 cup olive oil or avocado oil
½ cup red wine vinegar
Juice of 1 lemon
Thoroughly mix the parsley, cilantro, mint leaves, garlic, oregano leaves, and salt in a medium bowl. Add the olive oil, vinegar, and lemon juice and whisk to combine.
Store in an airtight container in the refrigerator and shake before using.
You can serve the chimichurri over vegetables, poultry, meats, and fish. It also can be used as a marinade, dipping sauce, or condiment.