02 July 2008

Chimichurri Sauce

I first tasted this sauce at an Argentinian steak house in North Sydney. After the steak house closed and relocated (and their prices rose from $32 to $47 for a piece of steak), we've been trying to replicate this at home ... to some success ...with a bit of guidance from some recipes we found online. :)
Chimichurri Sauce
  • 1 cup packed of fresh flat-leaf parsley (leaves only)
  • 1/2 cup of fresh coriander
  • 6 cloves garlic (smashed)
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon fresh oregano leaves (finely chopped)
  • 1/2 cup red wine vinegar
  • 2 tablespoons of lemon juice
  • 1/2 cups extra-virgin olive oil
  • 1/2 teaspoon salt
  • freshly ground black pepper

Place the parsley, coriander, garlic, paprika, oregano, food processor. Pulse until combined. Put the sauce in a non-reactive container (glass or plastic container). Using a spoon to mix in vinegar and olive oil. Add lemon juice, salt and pepper to taste. Chimichurri will last for up to 1 month, refrigerated. Make sure there is enough olive oil to evenly cover the herb mixture. Makes 2 1/2 cups.

P prefers my chilli version. Which is just by adding a couple of sliced up fresh chillies with seeds removed into the food processor with the rest of the herbs.

I've mostly used the sauce to be served with steak or used in green salads - to give it a bit of a 'kick'... :)

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