Argentinian Chimichurri Sauce with Steak
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
6
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Calories
328 kcal
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Course
Main Course
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Cuisine
Argentinian
Argentinian Chimichurri Sauce with Steak
Description
Argentinian Chimichurri Sauce with Steak centers on fresh flat-leaf parsley combined with garlic and both fresh and dried oregano for a layered herbal flavor. The addition of red wine vinegar brings a mild acidity that complements the richness of extra virgin olive oil, while the red pepper flakes add mild heat without overpowering the palate.
The sauce is prepared by finely blending all ingredients together and allowing it to sit at room temperature to let the flavors meld and intensify. This results in a bright green, fragrant sauce with a balanced tang and mild spiciness.
Traditionally served with grilled meats like steak, chimichurri also pairs well with poultry, seafood, and cooked vegetables, adding a fresh contrast to hearty dishes. It can even be used as a marinade if not consumed immediately.
For storage, the sauce keeps well in an airtight container in the refrigerator for up to two weeks, though it's best enjoyed fresh. While freezing is possible, it may diminish the fresh flavor if not thawed carefully. Experimenting with fresh versus dried oregano can tweak the herbal aroma to your preference.
Ingredients
- 1/2 cup flat-leaf parsley fresh, stems and all
- 1 tbsp red wine vinegar
- 3 garlic cloves
- 1 tbsp dried oregano leaves
- 1 tbsp oregano fresh leaves
- 1 tsp red pepper flakes mild
- 1 cup extra virgin olive oil
- salt
- black pepper
Instructions
- In a food processor, blend all the ingredients together until very finely combined. Decant into a bowl, cover with plastic wrap and leave at room temperature to develop in flavour for an hour.
- Serve drizzled over meat. It works wonderfully with a steak, obviously but will also marry well with other meats and poultry and even seafood. If I don't eat all the Chimichurri in one sitting, I'll use it within a day or so as a marinade for another meat.
Notes
- Serve chimichurri alongside grilled meats, poultry, seafood, or cooked vegetables such as hot boiled potatoes.
- Store in an airtight container in the refrigerator for 1-2 weeks for best freshness.
- Freezing is possible but can affect the fresh flavor; defrost thoroughly without using heat to preserve taste.
- Using a combination of fresh and dried oregano enhances the sauce's aroma; try both to find your preference.
- If not consumed in one sitting, reserved chimichurri works well as a marinade for meats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 26g | 130% |
| Sodium | 10mg | 0% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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