Three Herb "Chimichurri" Steak Sauce
Traditionally chimichurri is an uncooked sauce usually made up of a few basic ingredients like parsley, garlic and vinegar.
Although my recipe may not be as traditional as many are used to, I like to think the three herbs that I chose to create this chimichurri give the perfect innovative touch to a very good yet traditional sauce. Unlike an authentic chimichurri which is usually accompanied with a great cut of red meat, I chose to mix three very bold herbs in hopes that each one would balance each other out to create an explosion of flavors. It’s a plesent combination of fresh, sour and earthy. It gives the perfect touch for a rare steak on a summer night. Pair this with a glass of red wine and see how you’re immediately transported somewhere else, maybe somewhere like Argentina! Enjoy!
Prep Time: 10 min
Cook Time: 3 min
Yields: 3 servings
Ingredients:
3 oz or two bunches of cilantro
3 oz or two bunches of fresh mint
3 oz or two bunches basil
2 garlic cloves (minced)
4 oz Olive Oil
2 oz red wine vinegar
Juice of 1 lemon
1 pinch chili flakes
Salt to taste
Directions:
Begin by chopping the herbs by hand or placing them in a food processor to create a chunky texture, make sure to wash and dry before hand.
In a separate bowl combine the remaining ingredients.
Combine the herbs to the Olive oil and vinegar mixture.
Adjust consistency with more oil or vinegar if desired.
* The consistency should be thick but loose enough to cover the steak when poured over top.
