Several weeks back, my husband and I were out for dinner at a local steakhouse. One of the dishes we ordered was a trio of petite filets, each with their own sauce. The filets were delicious as always, but it was the chimichurri sauce that came with one of them, that left me wanting more.
Originally from Argentina, Chimichurri is an herb sauce primarily made from parsley, garlic, olive oil and white vinegar. It’s usually served with grilled meats, but can also be used as a marinade. I’ve always thought chimichurri would work best with chicken or fish, so I was sort of blown away by how good it was with steak. For some reason, I always thought that steak seemed a bit heavy for such a light, refreshing sauce (even though that is how it’s traditionally served). I’m glad I was so wrong. Chimichurri can certainly hold it’s own against a heavy steak.
With this recipe, I’ve kept to the basic idea of chimichurri sauce, but added a couple of little twists along the way. It’s ridiculously easy to make and incredibly flavourful. I hope you give it a try and let me know what you think.
1 Cup Italian flat leaf parsley
1/4 Cup mint
1 small jalepeno
1 clove of garlic, minced
1 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp apple cider vinegar
1 tsp maple syrup
Finely chop or mince the parsley, mint, jalepeno and garlic and place them all in a mixing bowl. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, vinegar and maple syrup. Pour over the minced herbs and stir to combine. Spoon over your steak (or anything else), use it as a marinade or simply eat it straight out of the bowl 😉