chimichurri sauce is a fantasy come true for herb lovers. Lots of new flat-leaf parsley, with some fresh garlic, a little red wine vinegar, lemon juice, salt, pepper, and olive oil — this is essentially a pesto of parsley! This is the best silky condiment to spill over the steak, chicken, or fish. So simple to make and nice to try!
Serve a juicy grilled steak with a refreshing sauce from South America. Chimichurri promises a beautiful flavor, no matter how you prefer your steaks.
Blitzed parsley, oregano, garlic, shallot, and chili flakes in a food processor to make the chimichurri. Add olive oil, lemon juice, vinegar, and some seasoning, then pulse to blend it to a consistency of the sauce.
Season steaks with salt and brush with olive oil. Heat a grill over medium-high heat.
Cook steak for 2-3 minutes each side for medium-rare, or until done to your liking depending on thickness. Transfer steaks to a tray and let rest for 5 minutes. Then spoon over the sauce
you can also serve chimichurri on the side in a dip bowl with steaks, and allow your guests to either dip their steaks in chimichurri or pour it over steaks.
Ingredients
Directions
Blitzed parsley, oregano, garlic, shallot, and chili flakes in a food processor to make the chimichurri. Add olive oil, lemon juice, vinegar, and some seasoning, then pulse to blend it to a consistency of the sauce.
Season steaks with salt and brush with olive oil. Heat a grill over medium-high heat.
Cook steak for 2-3 minutes each side for medium-rare, or until done to your liking depending on thickness. Transfer steaks to a tray and let rest for 5 minutes. Then spoon over the sauce