Chimichurri (Argentinian Steak Sauce)
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Total Time
15 mins
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Course
Condiments
Chimichurri (Argentinian Steak Sauce)
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
The basic recipe:
- parsley a handful
- cilantro a few sprigs
- oregano or a pinch of dried, sprig or two, fresh
- 1-2 cloves garlic some recipes call for much more
- vinegar red or white, a drizzle
- salt
- black pepper
- red pepper flakes or ají molido, if you can find it, to taste
- olive oil
Optional additions:
- bay leaf many say this is an essential part of a 'real' chimichurri, fresh
- basil
- rosemary
- thyme
- tomato
- red pepper
- red or yellow onion
- lemon juice instead of or in addition to the vinegar
- pimentón Spanish paprika
- cloves
Instructions
- The sauce couldn't be easier if you use a food processor: Using the pulse function, chop the herbs and garlic all together. Then add the other ingredients and process until you have a smooth (but not entirely uniform) paste. If too thick, add more olive oil. Taste and adjust as you like by adding a bit more spice or vinegar or whatever.
- Using a more traditional method: Chop all the solid ingredients finely and put them into a jar, together with the rest of the ingredients, and shake well.
- Let the sauce rest for an hour or two before using. (Some recipes call for letting the sauce rest overnight.)
Notes
- Quick to prepare, but best if left to rest overnight.
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