Chimichurri

Since it seems like BBQ season is here to stay, I wanted to share with you my favorite accompaniment for a juicy and sizzling steak: chimichurri.

This sauce is a staple of South American BBQs {the best in my opinion}.

And it’s extremely easy to make! It also tastes wonderful on top of empanadas, potatoes, salads… It’s fresh, aromatic, and earthy notes are enhanced by a splash of acidity. This savory mixture pairs harmoniously with a thick, just-off-the-grill steak!

To learn how to make it…

Chimichurri
Ingredients:

1 french shallot, finely minced
1 garlic clove, finely minced
8 thymesprigs, finely minced
3 tblsp finely chopped cilantro
3 tblsp finely chopped parsley
1 tblsp dried oregano
1 tsp ground coriander
1 tsp paprika
3/4 cup olive oil
1 tblsp lime juice
salt and pepper

Mix all the ingredients in a bowl or glass jar. Taste and rectify the seasoning.

Could it be easier than this?
Let it stand for at least 20 min before serving.

Enjoy!!

Can be stored in fridge for up to 2 days.

Thanks for reading! Have a great week :)

Un gros merci a Boucherie de Tours
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3 Comments Add yours

  1. Nathalia says:

    To die for!!! Chimichurri will have a special place in my heart, and this one tastes delicious :D

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