When it comes to grilling the perfect steak, few things can elevate the flavor like a bold, zesty sauce. One of the most popular and delicious options is chimichurri—an Argentinian sauce that’s as vibrant as it is flavorful. Whether you’re grilling up a ribeye, sirloin, or flank steak, chimichurri can take your dish to a whole new level. But what exactly is chimichurri? How do you make it, and what makes it such a perfect companion for steak?
In this article, we’re going to break down everything you need to know about chimichurri—from the ingredients to the preparation steps and even a few tips on how to store and serve it. So, grab your steak, your chopping board, and let’s dive into making the perfect chimichurri sauce!
What Is Chimichurri?
Chimichurri is a vibrant, herbaceous sauce that originates from Argentina. It’s often paired with grilled meats, particularly steak, and is an essential component of Argentinian cuisine. The sauce is known for its fresh, tangy, and slightly spicy flavor profile, making it the perfect complement to rich cuts of beef.
The base of chimichurri typically consists of fresh parsley, garlic, vinegar, olive oil, and a variety of seasonings, including red pepper flakes and oregano. Some variations include additional ingredients like cilantro, lemon juice, or shallots. It’s a versatile sauce, as it can be used as both a marinade and a condiment.
The magic of chimichurri lies in its balance—its herbaceousness from parsley and oregano, richness from olive oil, tanginess from vinegar, and a subtle heat from red pepper flakes.
Essential Ingredients for Chimichurri Sauce
Making chimichurri sauce at home is incredibly easy, and the ingredients are simple and straightforward. Here’s a list of the core ingredients you’ll need:
1. Fresh Parsley
The main herb in chimichurri is parsley. The freshness of the parsley gives the sauce its bright, green color and vibrant flavor. Flat-leaf parsley works best because it’s more robust and flavorful than curly parsley.
2. Garlic
Garlic is another key ingredient in chimichurri. It adds an aromatic and savory quality to the sauce. Be sure to use fresh garlic cloves, finely minced or grated, for the best flavor.
3. Olive Oil
The olive oil serves as the base of the sauce, giving it a silky texture and richness. Extra virgin olive oil is recommended for its superior flavor.
4. Vinegar
White wine vinegar is the traditional choice for chimichurri. The vinegar’s acidity balances the richness of the olive oil and gives the sauce a tangy kick. You can also experiment with apple cider vinegar or red wine vinegar for different flavor nuances.
5. Oregano
Oregano adds an earthy, herbal depth to the sauce. Fresh oregano works best, but you can substitute dried oregano if you don’t have fresh on hand.
6. Red Pepper Flakes
For that signature kick, chimichurri usually includes red pepper flakes. The amount you use depends on how spicy you want the sauce to be, but it’s typically a subtle heat rather than overwhelming.
7. Salt and Pepper
To enhance all the flavors in the sauce, don’t forget to season with salt and pepper. The seasoning will bring out the fresh flavors of the parsley and balance the vinegar’s acidity.
8. Optional Add-ins
Some people like to add extras like lemon juice, shallots, or even a touch of honey to balance the acidity. These ingredients are optional but can add a nice twist to the traditional sauce.
How to Make Chimichurri Sauce for Steak
Now that you know the ingredients, it’s time to put everything together. Making chimichurri is simple and quick. Here’s a step-by-step guide to help you create the perfect sauce:
Step 1: Chop the Herbs
Start by finely chopping the fresh parsley. You want to make sure it’s finely minced so it mixes well with the other ingredients. If you’re using fresh oregano, chop that as well. Combine both herbs in a bowl.
Step 2: Prepare the Garlic
Peel the garlic cloves and finely mince or grate them. If you want a smoother texture, you can use a garlic press, but finely chopped garlic will give the sauce a nice texture and bite.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the olive oil and vinegar. Whisk them together to emulsify and create the base of your sauce. Add in the red pepper flakes, salt, and pepper. Taste as you go and adjust the seasoning to your liking.
Step 4: Add the Herbs and Garlic
Now, add the chopped parsley, oregano, and garlic to the wet mixture. Stir everything together until the herbs are well coated and the garlic is evenly distributed.
Step 5: Let It Rest
For the best flavor, let the chimichurri sit for at least 30 minutes to allow the flavors to meld together. This step is important, as it gives the herbs and garlic time to infuse the oil and vinegar with their bold flavors.
How to Use Chimichurri with Steak
Once your chimichurri is ready, it’s time to pair it with a delicious steak! While chimichurri is perfect with any grilled meat, it’s particularly fantastic with steak. Here’s how you can incorporate it into your meal:
1. As a Marinade
You can use chimichurri as a marinade for steak. Simply coat your steak with a generous amount of sauce, cover, and refrigerate for at least 30 minutes—though marinating for a few hours will allow the flavors to penetrate the meat more deeply. The acidity in the vinegar will tenderize the steak and infuse it with flavor.
2. As a Sauce
If you prefer, you can serve chimichurri as a condiment on top of the cooked steak. Once your steak is grilled to your desired level of doneness, drizzle the chimichurri sauce over it right before serving. This adds a fresh, herbaceous element that cuts through the richness of the steak.
3. For Dipping
If you like a bit of variety, you can also serve chimichurri on the side as a dipping sauce for steak. It’s a great option if you have other dishes like grilled vegetables or bread to dip into the sauce.
Tips for the Perfect Chimichurri Sauce
While making chimichurri is straightforward, there are a few tips that can help you create the best possible version:
1. Use Fresh Herbs
The freshness of the parsley and oregano is key to a flavorful chimichurri. Fresh herbs bring out the best flavors and vibrant green color. Dried herbs just won’t give you the same punch.
2. Adjust the Spice Level
The amount of red pepper flakes can be adjusted based on your spice preference. Start with a small amount, taste, and then add more if you like it spicier.
3. Use High-Quality Olive Oil
Since olive oil is the base of chimichurri, make sure to use a good quality extra virgin olive oil. It’s worth the investment for the superior flavor it will bring to your sauce.
4. Experiment with Add-ins
While the basic recipe is fantastic on its own, don’t be afraid to experiment with extra ingredients like a splash of lemon juice, a small amount of shallots, or a drizzle of honey to balance out the acidity.
5. Let It Rest
Letting your chimichurri sit for at least 30 minutes allows the flavors to meld and develop. If you can, let it rest for an hour or more to get the best results.
Storing Leftover Chimichurri
If you happen to have leftovers, don’t worry—chimichurri can be stored for later use! Here’s how to store it:
Refrigeration
Store your chimichurri in an airtight container in the refrigerator for up to one week. The olive oil may solidify when chilled, but it will return to its liquid state once brought back to room temperature.
Freezing
If you’ve made a large batch and want to keep it longer, you can freeze chimichurri in ice cube trays for single-serving portions. Once frozen, transfer the cubes to a freezer bag, and you’ll have fresh chimichurri ready whenever you need it.
Final Thoughts: Chimichurri for the Win!
Making your own chimichurri sauce for steak is one of the easiest and most delicious ways to elevate your grilling game. The vibrant flavors of fresh herbs, garlic, vinegar, and olive oil perfectly complement the rich, juicy taste of steak. Whether you’re using it as a marinade, a topping, or a dipping sauce, chimichurri will quickly become your go-to sauce for steak and other grilled meats.
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