I am a self-proclaimed condiment queen. I love sauces, dips, and spreads on nearly everything. One of my ultimate faves? Chimichurri… it’s popular in Latin America (Argentina specifically), but somehow hasn’t made it’s mark as a staple in the States, yet. I’m determined to change this; it’s too good to not have smothering our menus.
What is chimichurri? It’s a simple refreshing Argentinian condiment made with some spices and lots of fresh herbs. While there are many variations (just as there are with pesto), it typically has an oil and vinegar base, lots of garlic, and a plethora of fresh herbs. I had made it before using a recipe from Rubies & Radishes (the recipe is no longer on her site, but you can see it HERE from when I made it with some taquitos- you can tell it’s one my of my first blog posts ever from the format- wow how things have changed!). I fell in love with it instantaneously and since have made several versions. This recipe here is how I’ve been making it lately. :)
While some prefer to place all of the ingredients in a food processor and blend them, I like them a bit chunky (as does Rubies & Radishes). So rather than food processing, I just finely chop my herbs with a knife and them stir everything together. It couldn’t be easier really.
Chimichurri is not just great on skirt steak… it’s also great on eggs, potatoes, chicken, and nearly everything else I have ever put in on! With the extra sauce I had from making this steak, I made scramble eggs with chimichurri for breakfast the next few days. The stuff is addicting I tell you.
Here are the spices: crushed red pepper (also called red pepper flakes), ground cumin, black pepper, chili powder, and salt.
Here are the herbs and remaining goodness: cilantro, parsley, oregano, basil, garlic, and onion.
1/2 tsp chili powder (I made my own- here)
1/2 tsp salt
1/4 tsp crushed red pepper
1/4 tsp cumin
1/4 tsp black pepper
1 tbsp chopped fresh oregano leaves
1 tbsp chopped fresh basil leaves
3 tbsp chopped fresh cilantro
3 tbsp fresh parsley
2 tbsp vinegar (I used white balsamic, but white or red wine vinegar work, too)
2 tbsp minced onion
1 tbsp minced garlic (3-4 cloves)
5 tbsp olive oil
Add chili powder, salt, red pepper flakes, cumin, and black pepper to a small bowl
Stir in vinegar
Finely chop all fresh herbs
Add the herbs to the bowl of spices
Finely chop garlic and onion- I recommend very fine cuts
so no one bites into any large raw pieces
Add them to the bowl
Add olive oil
Stir it all together until well mixed
That’s that! Easy, right??!
You can now just cover it and keep in the fridge until you want to use it
(it’s great on scrambled eggs, chicken, and pretty much everything I’ve ever out it on)
or make the steak as I did below…
For skirt steak…
Preheat grill (you want a high heat)
Generously season both sides of the steak with salt and pepper
Lay the steak on the grill and cook both sides to desired doneness-
try to get some nice rill marks on there in the process!
(For information and details on how to grill skirt steak, read here)
Once done, let the meat rest for at least 5 minutes
Then slice it into strips
Transfer the steak to a serving platter or plate
(I find it easiest to scoop it all up in one swoop with a large spatula)
Spoon chimichurri sauce over the entire steak
Serve portions and enjoy!
Refrigerate any extra- it will last well for days, however I doubt you’ll have it that long