Chimichurri Recipe
Description:
This Chimichurri sauce, hailing from Argentina, is incredibly simple to make and adds a burst of flavor to your steak, giving it a garden-fresh taste sensation! Perfect for complementing rare, chargrilled flank steak, this sauce is a must-have for any South American-inspired meal.
- Cuisine: South American
- Category: Spreads
- Keywords: South American, Low Protein, Free Of…, < 30 Mins, Easy
Nutritional Information (per serving):
- Calories: 255.7
- Fat: 27.2g
- Saturated Fat: 3.8g
- Cholesterol: 0mg
- Sodium: 207.2mg
- Carbohydrates: 3.1g
- Fiber: 0.9g
- Sugar: 0.3g
- Protein: 0.9g
Ingredients:
- 1 bunch of flat-leaf parsley
- 8 cloves of garlic
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon wedge
- 1 small red onion
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Instructions:
| Step | Description |
|---|---|
| 1 | Pulse the flat-leaf parsley in a food processor until finely chopped. |
| 2 | Add the garlic, extra virgin olive oil, red wine vinegar, lemon juice, red onion, dried oregano, black pepper, and salt to the food processor. |
| 3 | Blend the ingredients until you have a smooth sauce. |
| 4 | Divide the sauce into two equal parts. |
| 5 | Use one half of the sauce for basting or marinating your steak. |
| 6 | Reserve the other half of the sauce for table service. |
Notes:
- For best results, allow the flavors to meld together by letting the sauce sit for at least 30 minutes before serving.
- Chimichurri can be stored in an airtight container in the refrigerator for up to one week. Make sure to give it a good stir before using it again.
Enjoy your steak with this vibrant and flavorful Chimichurri sauce! 🥩🌿
