Chimichurri steak sauce
======================= 2022-09-06

Inspired from: Chimichurri (recette traditionnelle)

Chimichurri is a green sauce originating from Argentina ideally suited for red meats. There are a few variations of this sauce, more or less spicy, here I use hot flakes, but other types of (preferably fresh) peppers can also be used. Also use this sauce for fondue Bacchus (fondue Bourguignonne).

Serves 4


1 cup (packed) fresh Italian parsley (*)
1/4 cup (packed) fresh cilantro (opt)
1/4- cup (packed) fresh oregano  (can subsitute 2 teaspoons dried oregano)
4+ garlic cloves
1/2 teaspoon dried crushed red pepper or 1 minced jalapeno
1/4 teaspoon ground cumin (opt)
2 to 3 tablespoons red wine vinegar
1/2 cup olive oil (add slowly to desired consistency)
1/2 teaspoon salt
Generous amount of pepper

(*)  You need 4 parts de parsley for 1 part coriander et 1/2 part oregano (approximatly), in the end, enough for 4 steaks.


Finely chop the herbs and garlic (or better grate the garlic).
Place in a small bowl.

Add the vinegar, salt, pepper, and red pepper flakes.

Stir in the olive oil, slowly to desired consistency, careful not to add too much.

Adjust seasonings.

Let rest at least 1 hour. Stir before serving.