Ok, I get it. Chimichurri is that amazingly good with steak.
Chimichurrri seems to have taken the YouTube world by storm; most of the cooking channels I watch (Jamie Oliver, Sorted Food, etc) have videos up on their version of chimichurri. I was sceptical about how good it is, but when I had a craving for steak today, I decided to try the chimichurri sauce.
There are many ways that you can make chimichurri, but as I like a bit of a spicy kick, I based my chimichurri on Sorted Food’s version, which has green chilies in it. Here in Singapore, I think the flat leaf parsley is known as Chinese Celery instead (consulted Wikipedia and thought it looked like the Chinese Celery).
- Handful of Chinese Celery or Flat Leaf Parsley
- Handful of Coriander (my own addition as I love Coriander)
- 2 cloves of garlic
- 2 green chilies
- Shot of red wine vinegar (I used a combination of red wine and balsamic vinegar as I didn’t have red wine vinegar)
- Enough extra virgin olive oil to loosen the mixture into a spreadable consistency
- Salt to taste
Method: Blitz everything in a blender till relatively smooth
It tastes fresh and so full of flavour that it elevates a normal steak (which in my opinion, is amazing already) to something really special. It is also quick and easy, which is always a bonus.