Chimichurri Sauce

My husband is of the mindset that a good steak needs no sauce. He spent years perfecting “his” perfect steak, and like many men that I know, he’s pretty proud of a steak cooked to perfection.

I will admit that he’s changed me over the years. I went from a well-done kind of gal who now prefers medium-rare to medium.

We were recently at our daughter Savannah’s house when they decided to grill steaks. They were doing a fine job planning and preparing dinner, so I enjoyed being catered to for a while!

Savannah has just recently started to enjoy steaks again. She ate steak as a child, but around those teenage years, she stopped and opted for other proteins. That was how it was until just last year when a friend had her over for dinner and had steak. It was served with a chimichurri sauce, and she’s been hooked ever since.

Unfamiliar with chimichurri myself, she made it to serve with our steaks that evening. The fresh, herby, garlicky, tangy sauce blew me away. How did I go all these years without chimichurri in my life?

I have made it twice since coming home. So far, I have enjoyed this incredible concoction with grilled chicken and with scrambled eggs the next morning!

Since it is new to me, I have only tried it on these handful of items. However, I have been reading about it, and it can be served with any grilled protein.

This recipe makes approximately one cup. Make it at least 5 to 10 minutes ahead of time, but you can make it up to 2 hours ahead. It can be kept in the refrigerator for up to 24 hours, or freeze any leftover sauce in ice cube trays. Once frozen, pop the cubes into a ziplock bag and freeze for up to 2 months. Thaw in the refrigerator. Do not microwave.

Chimichurri Sauce

Servings 1 cup

Ingredients

•1/2 cup fresh cilantro

•1/2 cup fresh parsley

•1/2 large white onion diced

•1 tablespoon minced garlic

•1 teaspoon kosher salt

•1/4 teaspoon black pepper

•1/2 teaspoon dried oregano

•1/2 teaspoon crushed red pepper flakes

•1/2 cup extra virgin olive oil

•2 tablespoons red wine vinegar (or freshly squeezed lemon juice)

Instructions

•In a blender or food processor, add the cilantro, parsley, onion, garlic, salt, pepper, Italian seasoning, red pepper flakes, oil and vinegar. Pulse a few times, until finely minced. Do not over process into a paste. 

•Pour into a bowl, cover and let stand at least 5 to 10 minutes before serving. If you have time make ahead and let it stand for about 2 hours before serving. 

•Can be refrigerated up to 24 hours.

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