ChimmiChurri Steak Sauce
ChimmiChurri Steak Sauce
Marinades, Sauces & Compound Butters - Elegant Herby Goodness
- Food Processor or Blender
- 1 Cup Flat Leaf Parsley Leaves, washed and stripped off stems.
- ¼ Cup Cilantro Leaves, washed and stripped off stems
- 2 Tbls Fresh Oregano Leaves, washed and stripped off stems
- 1 Medium Shallot, Diced
- 3 Cloves Garlic, Minced
- Red Pepper Flakes to Taste (Usually ½ to 1 tsp)
- Ground Black Pepper to Taste
- ½ Cup Olive Oil (Extra Virgin Preferred)
- ¼ Cup Red Wine Vinegar
- 1 tsp Fine Zest of Lemon Peel
- 3 Tbls Fresh Lemon Juice
- 1 tsp Kosher Salt
Place Parsley, additional Herbs, Shallots, Garlic, Olive Oil, Vinegar Lemon Zest and Lemon Juice in a Blender of Food Processor.
Whiz all these ingredients together.
Pour the mixture into a small bowl or pitcher (measuring cup). Add salt, red pepper and black pepper and stir. Taste, then adjust seasoning to your desires.
Store in refrigerator until ready to use as Steak Topper. Mix thoroughly before applying to sliced Steak.
This Argentinian sauce, designed to be served on freshly sliced steak, adds a delightful brightness to red meat. This sauce can be made with whatever fresh herbs you have available in your garden. You can swap out tarragon, sage or thyme for the cilantro and oregano. You can also substitute fresh chives for the shallots. If it is winter and you do not have fresh herbs, you can use dried oregano. But the fresh parsley is a MUST.