Chimichurri Sauce {w/Skirt Steak}

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 fell in love with it the first time I made it and since have made several versions since.  This recipe here is how I like it these days.  🙂

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.

INGREDIENTS

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

DIRECTIONS

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 and enjoy!

Refrigerate any extra- it will last well for days, however I doubt you’ll have it that long 😉