Chimichurri Recipe: Fresh Herb Sauce for Steak and Grilling
A fresh, punchy chimichurri built on a hand-chopped garlic puree, flat-leaf parsley, oregano and finely diced chilli, loosened with a mix of olive and neutral oil. It takes about 10 minutes of knife work and is the sauce I reach for most with steak, grilled meats and grilled vegetables.
Equipment
- Mixing bowl / Bowl
- Barbecue / Outdoor grill
- Chef's knife
- Chopping board
- Measuring cups
- Measuring spoons
- Citrus juicer
- Spoon (table, dessert, tea)
Ingredients
- 3 large cloves of garlic
- 2 x tablespoons red wine vinegar
- Juice of 1/2 a lime or 1 tablespoon lemon juice
- 2 x handfuls flat leaf parsley around 1 cup when chopped
- 2/3 x green onions/scallions/spring onions
- 3 x stems fresh oregano level TSP dried oregano
- 1 x serrano chilli use what is available to you
- 125 ml or 1/2 cup extra virgin olive oil
- 125 ml or 1/2 cup vegetable/sunflower/canola oil all other neutral tasting oils work as well
- Salt
- Black pepper
Instructions
- Begin by preparing the garlic: trim the root end, halve the cloves, peel, then slice finely and smear with the flat of your knife and a pinch of salt into a smooth puree, or grate it on a microplane.
- In a bowl, mix the garlic with 2 tablespoons of red wine vinegar and the juice of half a lime or lemon.
- Add two handfuls of finely chopped parsley, the finely diced green onions, the finely chopped fresh oregano and the finely diced chilli.
- Season with around a teaspoon each of salt and pepper, then mix in 125 ml (1/2 cup) of extra virgin olive oil and 125 ml (1/2 cup) of neutral oil, adding a dash more neutral oil if it is too thick. Taste and adjust the seasoning and lime.
- Allow the chimichurri to sit for at least 30 minutes for the flavours to meld before serving.
Video
Nutrition
Serving: 1servingCalories: 210.2kcalCarbohydrates: 1.4gProtein: 0.4gFat: 23.1gSaturated Fat: 2.4gSodium: 238.7mgPotassium: 61mgFiber: 0.5gSugar: 0.2g
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