Argentinian Chimichurri Recipe Easy Steak Marinade and Versatile Sauce
A simply delicious old world chimichurri sauce and marinade for steak and vegetables.
Equipment
- Yo hands and a knife! Save the food processor for another day!
Ingredients
- 1 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 3-4 cloves garlic
- 1 shallot
- 1 jalapeño
- 1/2 cup parsley
- 1/2 cup cilantro
- 2 Tbsp fresh oregano
- 1 tsp salt
Instructions
- Wash, dry and chop all of the herbs: fresh parsley, fresh cilantro and fresh oregano.
- Finely mince the garlic and shallot.
- Add the garlic, shallot, vinegar and salt to a bowl, mix and allow to sit for 15 minutes.
- Then add the parsley, cilantro, oregano and jalapeño and olive oil.
- Whisk with a fork and serve with a spoon to ladle over the meat or vegetables.
- If specifically a chimichurri sauce recipe for steak follow the marinading and proportion serving sauce recommendations below.
- Recommendation for Chimichurri sauce recipe for steak: Take 1/2 cup and place it aside to serve with the finished meat. Use the remainder as a marinade. Cover all sides of the steak in marinade, cover and refrigerate for a minimum of 3 hours or over night. Spoon excess marinade over the steak while it is cooking. After the steak has rested for 10-15 minutes, slice and then serve with the sauce that you have set aside to be spooned over the steak.
Notes
How long to marinate steak in chimichurri? This homemade chimichurri sauce for steak is best overnight, up to 24 hours in the refrigerator.
The most popular for this recipe are hanger, flank, bavette and skirt steak chimichurri marinade.
-If you want to omit vinegar you can certainly make a delicious chimichurri recipe with lemon instead.
-For a traditional chimichurri recipe, cilantro, parsley and fresh oregano are all part of the synergy and herbaciousness that are a must for a perfect recipe. Don’t leave out any herbs!
Chimichurri sauce for steak- Use for either a marinade or spooned over the top of a finished steak as a sauce or condiment.
chimichurri sauce argentinian style:
-Hand chops the herbs to prevent creating a over-blended whipped pile of mush.
-Uses red wine vinegar instead of white vinegar
-Requires FRESH oregano versus dried.