I always think chimichurri is a nice sauce to add onto a steak (such as my Santa Maria Tri-Tip) . It is an uncooked Argentinean sauce filled with aromatic herbs, garlic, olive oil, and vinegar that adds a nice, scentful, and herbaceous flavoring to your meat. Although I personally love adding it to steak, you can add it to other things such as chicken, salads, breads, and more! Make this sauce and I guarantee all your family and friends will cheer-(michurri).
Ingredients (for approx 4-6 servings)
-1 cup of fresh parsley (no stems), minced
-1/2 cup of cilantro (no stems), minced
-4 garlic cloves, minced
-2 tsp dried oregano
-1/3rd cup olive oil
-2 tbsp rice vinegar
-1/2 tsp kosher salt
-1/4th tsp of black pepper
-Optional: red pepper flakes for some spice, about 1/4th tsp
1) Mince your parsley, garlic, and cilantro and add to a bowl
2) Mix in the rest of the ingredients and stir together
3) Add salt/pepper to personal taste. Serve with steak, chicken, salad, etc.
4) You’re done! See? Told you it was easy.
1) More traditional recipes use red/white wine vinegar. I substituted for rice vinegar as I did not have wine vinegar readily available. Rice vinegar has a mildly sweeter taste in comparison to the wine vinegars, which I actually think adds a little nice touch to the chimichurri.
2) Don’t like cilantro? Totally fine! You can substitute it for more parsley. Fun fact: some people are genetically averse to cilantro/coriander taste! These people who hate cilantro/coriander have a higher sensitivity to tasting specific aldehyde compounds in this polarizing herb. While this aldehyde can be particularly fragrant and aromatic for a majority of people, this same compound is the reason why it tastes like soap to the cilantro-averse people.