Chimichurri is a steak sauce from Argentina now used in almost all of Latin America. For a change, cook your steak the way you like and serve it with chimichurri. It has lots of garlic, that’s my heaven, and the coriander gives a nice hint of Je ne sais quoi.
I served my chimichurri sauce with sliced, cut 2 cm thick, beef fillet cooked in clarified butter and a side of arugula. Making the Chimichurri took much longer than cooking the steaks.
- 2 cups of parsley leaves –
- 3 tbsp of fresh coriander leaves
- 10 garlic cloves
- 1 cup of oil – Use olive oil if you prefer
- 3 tbsps lime juice
- 1 tsp pepper flakes
- Salt and pepper to taste.
- Crush the garlic with the salt in a mortar
- Finely mince the parsley and coriander leaves
- add oil in a bowl or jar, combine all the other ingredients and mix well
You are in luck if you have a food processor. Put all the ingredients in and pulse a few times.
Let the sauce mellow for a few hours in the refrigerator or even the next day. The sauce will last about a week.