Chimichurri sauce

07 Nov 2014

It's been a really hectic week for me since Owen has gone overseas. I feel as though I haven't really had any time to just stop and take in my surroundings as I'm always rushing off from one thing to the next. When I do finally get a chance to sit down it's been because I'm scoffing down dinner or practicing my Dutch (I'm brushing up on my Dutch language skills - it's really fun!). The meals I've cooked in the last week have all been pretty quick, but I found these photos of this Chimichurri sauce I made a couple of weeks ago at my parents beach house.

I love cooking steak but I always seem to get stuck when it comes to serving a sauce on the side. Some people prefer classic tomato or barbecue sauce which is... weird. I think a steak is much more enjoyable with something a bit more zingy-er. There is a steak restaurant around the corner from our house that has this one dish with Chimichurri sauce and I order it ever time I go in there. It's the best Chimichurri I have ever had and I've always wanted to replicate it. While this version isn't an exact replica it comes pretty close and so far has satisfied my cravings.


Chimichurri sauce


2 cups of fresh Italian parsley
4 tbsp of crushed garlic
1 tbsp of dried chilli flakes
1/4 cup of olive oil
1/2 cup of balsamic vinegar


Finely chop the parsley (including stems). Alternatively you can put it in a food processor.

In a bowl, add parsley, crushed garlic, olive oil, vinegar and salt.

Stir to combine.

Serve over rump steak or as a salad dressing.

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