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CHIMICHURRI!!! This has to be one of my all-time favourite sauces! I also discovered the other day that my now 22 month old loves it too. This was evident to me when I kept getting “more, more”. AND then the next day she was walking around the house saying “churri, churri”. So 3 people in this house and they all love chimichurri. Job done!!
This originally Argentinian sauce comes in 2 forms. A red one and a green one. We are fans of the green version more than the red but that’s not to say there is anything wrong with the red at all. I just find the green one a little fresher and brighter. There are many ways to make chimichurri out there on the interweb. I have tried making many but after a while of experimenting this is the one I have settled on as the best in my household.
I love the freshness that coriander brings and the punch from the chilli & ginger combo. The sauce itself works wonderfully as a marinade on meats such as chicken or steak. I would say probably more a hangar or flank steak than a ribeye but that’s just my preference. To me, there is nothing better than grilling a ribeye medium rare and drizzling a spoonful of chimichurri over it at the end #perfection. If using it as a marinade then omit the spring onions from the recipe below. Aside from using it with red meat, it is honestly so versatile that it’s good on anything grilled.
Here in Brisbane, the BBQ is my new best friend – sorry wifey (but Miss Weber doesn’t ever answer back or complain about having a headache!!) I use it to cook most things on. Whether it’s asparagus (funnily enough the only thing my wife actually cooks), potato wedges, onions, peppers or meat it’s all on the Weber. You really can’t beat the flavour that a BBQ offers to your food – everything just tastes better. THEN with a dollop of this insanely simple to make the sauce, you have the perfect dinner EVERYTIME.
No steak dinner would be complete without a nice big juicy red wine. Luckily for you and me, one of my good mates (Dan) works at winedirect.com.au and has hooked me up once again with a cracker. Is there anything this chap can’t do – wine wise that is. There is a list WAY too long on other things 😉
This week and many other weeks in the year I am sipping on the Kaesler ‘museum release’ stonehorse shiraz from Mclaren Vale. Firstly, I love the fact that it’s a museum release. Nothing but respect for wineries who hold the wine back, incur the cost of storing it only to release it to us mere mortals to enjoy when the start of the drinking window is.
On the note of the drinking window, after a quick decant it was drinking great but it’s got the legs for another 5 years in the cellar (at least). She is a full-bodied wine which is great as we are chowing down on some delicious rib fillet and fatty chimichurri sauce. Deep red colour in the glass, full-bodied and medium + levels of oak. On the nose, I get blackberry, graphite, black pepper and a little tobacco. The palate is big and firm – defo needed the decant but there is good fruit integration too.
Looking for a big red for steak night that won’t break the bank – look no further. Coming in at $25 a bottle but drinking like it’s worth twice that. Get 6 and impress your mates!
OTHER STEAK SAUCE RECIPES
Inspired by this delicious chimichurri recipe and don’t wanna stop creating? Check out these bad boys 😉
I hope that you like the recipe and I’d LOVE to see what creations you put together with it so don’t forget to Instagram me @another_food_blogger, pin me on pinterest. Most importantly subscribe to follow along with my ramblings!
Happy Cooking and Happy Eating Friends!
- 1 handful coriander incl stalks
- 1 smaller handful flat leaf parsley
- 1 tsp dried oregano
- 1 tbsp red wine vinegar
- 3 tbsp olive oil but adjust accordingly
- 1/2 tsp ginger grated
- 1 tsp chili flakes but depends on how spicy you want it
- 1 green chili
- 1 lime juiced
- 1 spring onions sliced
- Blend all ingredients (except spring onions) in food processor.
- Taste and adjust seasoning/spice/citrus
- Stir in spring onions.
- Can use immediately but preferably store in fridge for at least 30 mins for flavors to incorporate.
- chopping board
- small food processor
- measuring spoons
- chimichurri will last for up to 3 days in the fridge, you will see and taste the vibrancy of it dull over time so I prefer to make it on the day I am using it so it's nice and brigh
- I also prefer to make it 30 min - 1 hour before I am using it as it gives the spices a chance to incorporate better
- to make red chimichurri (my recipe) swap the jalapeno for a red chili and add 1 teaspoon of smoked paprika to it
- when using as a marinade try basting the meat with the sauce too when grilling it for extra flavour, and as I mentioned above, omit the spring onions