The no-nonsense simple steak on your plate can reach a whole different level with some dollops of Chimichurri sauce. This herby spicy sauce has a piquant finish, which helps to slice through the fattiness and elevate the taste of even a cheaper cut like flank or skirt.
Chimichurri is comprised of varied flavors and depending upon the area, a wide variety of ingredients. With the herby base of fresh parsley and cilantro, the sauce mixes floral richness from olive oil, zing from freshly squeezed citrus or vinegar, a crispy bite from minced shallots and raw garlic, fire from minced chilies or dried pepper flakes, and pungent finish from anchovies or capers, all bind together with a hefty pinch of salt.
Chimichurri sauce is most likely originated from the Basque region of Spain, carried by the Spanish immigrants settling in Argentina, in the 19th century. The name Chimichurri is possibly derived from the phonetic spelling of ‘Tximitxurri,’ a Basque word loosely meaning “a bunch of things mixed together in no particular order.” This easy-to-make, quick sauce is highly customizable according to your palate or available ingredients in your pantry.
Here are few basic ingredients of an easily made ‘herbylicious’ Chimichurri-
• Cilantro, 1 bunch
• Flat leaf parsley, 1 bunch
• 1 shallot, minced
• 4 cloves of garlic, minced
• Capers, 1 Tbsp.
• Fresh oregano, ¼ cup
• 1 chili pepper, minced (optional)
• Olive oil, ⅔ cup
• Sherry/Red wine vinegar, 2 Tbsp.
• Lemon juice, 2 Tbsp.
• Salt and pepper, as per taste
Traditionally Chimichurri is made by hand, without using any food processor. The thickness of the sauce will be turned into a blended paste by the processor, while a bit of effort by hand is worth more resulting in a rich luscious condiment with a coarse texture and dripping consistency. To make the sauce, first, trim the cilantro and parsley and chop them finely. Next, pour the oil, then just throw all other ingredients in a pile and mince them together by hand. Adjust the seasonings as per your taste and then enjoy it fresh with your sumptuous steak. You can also refrigerate Chimichurri in a glass jar or an air-tight plastic container for a maximum of three days.