Argentinian Chimichurri Steak Sauce Recipe

For the best flavour, this sauce can be made by hand for a more rustic texture or using a food processor for speed.

Hand-Chopped Method:

1. Very finely chop the parsley, coriander (if using), and garlic. Place them in a medium bowl.
2. Add the dried oregano and red chilli flakes.
3. Stir in the red wine vinegar.
4. Gradually whisk in the olive oil until the sauce is combined but still has texture.
5. Season with salt and pepper to taste.

Food Processor Method:

1. Add the parsley, coriander (if using), garlic, oregano, and chilli flakes to the bowl of a food processor. Pulse a few times until finely chopped, scraping down the sides as needed.
2. Add the red wine vinegar and pulse once to combine.
3. With the processor on low, slowly drizzle in the olive oil until the sauce comes together. Be careful not to over-blend into a smooth paste; it should remain coarse and textured.
4. Transfer to a bowl and season with salt and pepper.

For the best flavour, cover the finished chimichurri sauce and let it rest at room temperature for at least 30 minutes before serving. This allows the flavours to meld together.

1. As a Sauce: The classic way to serve is spooned generously over a cooked and rested steak to create the perfect chimichurri steak. It also pairs wonderfully with grilled chicken, pork, or lamb.
2. As a Marinade: To use as a chimichurri marinade, prepare the sauce as above and coat your chosen meat. Allow it to marinate in the refrigerator for at least 2 hours before cooking. Always use a fresh batch of sauce for serving.