Zaubern Sie schnell eine würzige Chimichurri-Soße für Ihr Steak. Mit frischen Kräutern, Knoblauch und einer Prise Gewürzen ist sie perfekt, um sie über gegrilltes Fleisch oder Gemüse zu träufeln oder sogar als Marinade zu verwenden.
Chimichurri Sauce
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Category
Dinner
Servings
6
Prep time
15 minutes
I think chimichurri sauce is my favourite steak sauce. It comes from Argentina and is made with fresh herbs, garlic, oregano, vinegar and oil. It's perfect for drizzling over grilled meats, fish, veggies, or even on a piece of sourdough. It's very quick to make but it will need 2 hours to sit at room temp before serving. This allows the vinegar and salt to draw the flavours out of the herbs and bring everything together.
Ingredient Notes
Flat-leaf parsley: Also called Italian or continental parsley. You want to get bright green, fresh leaves and you need 1 bunch. We're only using the leaves in this recipe so you can save the stems for stock.
Red wine vinegar: You want to use a good quality red wine vinegar as it plays a big part of the flavour. You can also use a Sherry vinegar.
Fresh chilli: Cayenne, red serrano, long red or any medium-heat chilli will work. If you want it mild just use half a chilli, and if you want more heat add a whole chilli or a birds eye chilli.
Extra virgin olive oil (EVOO): This is another key component so I would recommend using a good quality EVOO.
Equipment
Sharp Chef's knife
Chopping board
Medium mixing bowl
Ingredients
-
1 small bunch flat-leaf parsley
-
½ red chilli
-
2 garlic cloves
-
½ tsp dried oregano
-
3 tbsp (1.5 fl oz) extra virgin olive oil
- 2 tbsp(1 fl oz) red wine vinegar
-
½ tsp salt, plus more to taste
Directions
Pick the parsley leaves off the stem. Discard the stem and finely slice the leaves. Set aside.
Stack the leaves, roll them tightly and slice into fine ribbons (chiffonade). Set aside.
Remove the top of the chilli, slice in half lengthwise. Remove and discard the seeds. Finely dice and set aside. This recipe only requires half a red chilli, if you like it spicier, use a whole one.
Peel, crush and finely dice the garlic.
Combine the parsley, chilli, garlic, oregano, olive oil, red wine vinegar and salt in a medium bowl Mix well. Taste and adjust seasoning as needed.
Leave the chimichurri to sit at room temperature for at least 2 hours (and up to 4) before serving.
Recipe notes
Chef Tips
Chop herbs by hand
Chimichurri is a chopped sauce, not a blended one. Using a blender or food processor to chop up the parsley will bruise it and you'll end up with dull version of the sauce. Just make sure your knife is sharp before chopping.
Adjust the chilli
You can dial the heat up or down by adjusting how much chilli you add and the type of chilli. The chilli in this recipe is intended to be a background warmth rather than an intense heat, so start with half a chilli and increase to the spice level that you’re comfortable with. For more heat, add a whole chilli or a bird's eye, instead of using the seeds. Chilli seeds tend to be bitter and woody when eaten raw so avoid them for this recipe.
Storage
Place the leftover chimichurri in a tightly sealed container and store in the fridge for 1-3 days. It can last in the fridge for up to 1 week, although I wouldn't recommend it as the parsley will become bruised and the sauce will lose its freshness after just a couple of days. I prefer to make small batches, often instead of making big batches and having leftovers. Some sauces store well, this is not one of them.
FAQS
Can i use fresh oregano instead of dried? Yes, use around 1tsp of finely sliced fresh oregano leaves. Fresh has a brighter, greener flavour, where as dried is more concentrated and earthy.
Do I have to wait 2 hours before serving? No, but the flavours won't fully develop unless you let it sit for 2 hours.
What do I serve with chimichurri? Grilled steak is my go to but it's also amazing on lamb, fish, grilled chicken or veg, and even a bacon and egg roll.
