Chimichurri sauce is one of my favorite sauces to serve with steaks. The freshness and zip of a nicely-made chimichurri sauce always cuts into the richness of any steak and complements the intrinsic beef flavor.
It this recipe authentic?
You’ll see lots of recipes on chimichurri claiming to be “authentic,” etc. I know that even in Argentina there are a great many variations on chimichurri sauce. I’m not claiming this is authentic, in fact, I’ve changed to recipe multiple times. But, I think I have it where I want it now. I love the flavor, it has a small bit of spice on the back-end, and it’s amazingly fresh tasting!
My preferences in a chimichurri sauce
So, lots of people make their chimichurri almost like a thick puree. I like mine to have more “looseness” and let the olive oil glisten. It’s just a preference, and you can make any way you would like it. I also put the same amount of cilantro as Italian parsley. Fresh oregano is another must-have for my chimichurri sauce. Other than that, I put a half of a Fresno pepper (seeded and diced) in mine, partly to give it just a bit of spice, but also I like the bit of red color that it gives.
On to the recipe. As always, I hope you enjoy!
- 1 bunch cilantro minced
- 1 bunch italian parsley minced
- 4 sprigs fresh oregano minced
- 4 cloves garlic minced
- 2 TBS red wine vinegar
- 1/2 Fresno pepper seeded and diced
- salt and pepper to taste
- 1/2 cup Olive Oil
- Add all ingredients to a bowl and mix. Allow to sit for 30 minutes before serving to let flavor develop.