Everybody, and I mean everybody, needs to try chimichurri on steak if you haven’t already (I sincerely hope you have!).
If you don’t eat steak, then no problem, I have ALL the suggestions below.
I wasn’t confident I was a fan, but, as she is supposed to do, my mom forcefully “suggested” I try it.
So I did, and I loved it.
Why is it moms are always right?!
So here I am, (actually) suggesting you give it a whirl too.
Chimichurri is bright, fresh, and acidic, making it a perfect pairing for the saltier items in life. Cut to: chimichurri on steak. Arguably my favorite way to have it.
McGregor and I often will cook up a flank steak (okay, yes, it is another meal he makes! I don’t BBQ, it’s not my domain) for a quick and easy weeknight meal. We recently graduated from plain flank steak (also delicious) to chimichurri on steak (super delicious).
We also have chimichurri on fish (okay, just me since my west coast husband doesn’t eat fish!!!)… Halibut would be my fish of choice.
A bag of garbage would be McGregors. I’m joking, obviously, but we do all need to have a conversation with him about this lack of fish consumption.
I digress, chimichurri is so versatile, so if you wanted it on salmon, prawns, or pretty much any other fish, it would work.
Not a carnivore, or a pescatarian? Not to worry, just add the chimichurri to your sandwiches, or dunk your bread into it. You could also definitely chimichurri up your tofu.
Do you see how many options this one mini condiment provides you?! The possibilities are actually endless.
I’m still sticking to my chimichurri on steak as my go-to, but love an excellent array of options.
PS – chimichurri on steak pairs perfectly with this crispy potato salad I made last week. I have your whole meal covered.
Chimichurri (for on your steak, fish, sandwiches, and everything in between)
Makes a ton – lasts in your fridge up to 3 weeks
+ 2/3 cup olive oil
+ 1/4 cup red wine vinegar
+ 1 cup parsley, very finely chopped
+ 1.5 tsp fresh oregano, very finely chopped
+ 1/2 a shallot, very finely chopped
+ 2 cloves garlic, very finely chopped
+ 1/4 – 1 jalapeno, very finely chopped (choose your amount based on the desired amount of spiciness)
+ 2 pepperoncinis, roughly chopped (optional – adds a nice crunch)
+ juice from 1/4 of a lemon
+ salt and pepper to taste
1. In a large mason jar, add your finely chopped parsley, oregano, shallot, garlic, jalapeno, and pepperoncinis.
2. To the mason jar, combine olive oil, red wine vinegar, and lemon juice.
3. Put the lid on the mason jar and do what Outkast told you to do in the 2000s and shake it, shake, shake it, like a polaroid picture.
4. Taste, and add salt and pepper as needed.
6. Serve your chimichurri on steak, fish, chicken, sandwiches, or dip your bread in it. It’s so versatile, do your thing!
* BONUS flank steak recipe:
We love flank steak, given how easy it is to make. Just make sure you marinate it the day before you’re cooking it to tenderize it.
We marinated ours in soy sauce, minced garlic, and ground pepper. Don’t go overboard – coat each side in soy sauce but don’t drench it in it; otherwise, you’ll be in salt city. Generously sprinkle pepper and minced garlic on each side as well.
The easiest way to cook the steak is to BBQ it. The length of time will depend on thickness; however, generally, we do high heat and 10 minutes on each side.