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Chimichurri Sauce (Perfect For Steak!)
Chimichurri is so simple to make and it tastes sooo good! Fresh, herby and packed with flavour, it comes together in minutes. Here’s how I make it…
If you’re anything like me and ALWAYS order a side of chimichurri sauce with your steak, then this recipe is for you! All the flavours blend beautifully and come together in literal minutes.
I love this sauce all over my steak, but it works just as well with salads, fries and in sandwiches. I even go as far as to have it with salmon too.
The effort that goes into making this sauce is pretty much non-existent, and the reward is a big bowl of it. I always find restaurant portions are never enough, so having this recipe at hand means I can make my own batch at home!
Recipe Ingredients
Below are the ingredients I used:
- Olive Oil: I used extra virgin olive oil.
- Red Wine Vinegar: Any brand will do.
- Flat Leaf Parsley: Use fresh parsley and finely dice it. I always include the stem.
- Garlic Cloves: I used fresh large garlic cloves.
- Red Chillies: I like heat, so I added red chillies, choose the chillies based on your heat tolerance.
- Dried Oregano: For extra flavour. You can use fresh oregano if you want.
- Sea Salt: Helps to bring everything together.
- Black Pepper: Added for extra flavour.
I’ve added a few step-by-step photos below to show how I made this chimichurri sauce.
My Top Tips
Once you’ve mixed all the ingredients together, give it a taste and alter to your taste. I sometimes add in extra garlic because you can never have enough garlic! If you want extra heat, you can swap fresh chillies for dried chilli flakes.
Once I’ve made the sauce, I like to leave it to rest for 30 minutes to an hour in the fridge. In this time the flavours seem to gel, and the chimichurri sauce becomes one rather than tasting lots of different ingredients.
It’s best to make this sauce by hand, I’ll avoid using a food processor, it can easily blend the mixture into a smooth puree, which is not the texture of an authentic chimichurri sauce.
How To Store
Store the chimichurri in an airtight container and keep in the fridge for up to 3 to 4 days.
How To Serve
A nice steak is always going to be a winning combination, but it goes well with grilled meats such as roasted chicken breast and lamp chops.
If you want to try it with salmon, I recommend serving it with this salmon and veggie traybake.
