Chimichurri combines herbs, oil and acidity, served sparingly over or alongside steak. It offers freshness without a sugary crust coating. This simplified home version allows garlic and pepper adjustment.
Ingredients
Prepare half a cup parsley, washed, dried and chopped, a quarter-cup olive oil, one tablespoon vinegar and one small finely chopped garlic clove. Add half a teaspoon oregano, optional crushed chilli, salt and black pepper.
Start with the small clove and stated vinegar amount. Their strength varies, so test with cooked meat before increasing quantities. Add a little oil if flavour is too concentrated.
Chopping and mixing
Use a knife or brief processor pulses, keeping small visible herb pieces rather than a completely smooth paste. Combine in a clean bowl and let flavours mingle briefly under refrigeration.
Dry parsley well to avoid diluting the sauce with washing water. Taste with a clean spoon and adjust salt and acidity. Keep raw-meat utensils out of the serving bowl.
Serving
Cook and rest steak appropriately, then add a small amount after slicing. Offer the remainder separately. Flooding the meat can hide the crust flavour formed in the pan or grill.
The sauce also suits grilled cubes or vegetables, but does not indicate doneness. Acid and garlic cannot replace safe cooking or make undercooked meat ready to eat.
Can it be stored outside the fridge?
Fresh herbs, garlic and oil are not dry seasoning. Make a meal-sized quantity, refrigerate in a clean container and avoid long table exposure. Do not assume long shelf life for an untested homemade mixture.
Related products from ALRAQI MEATS
Ribeye Steaks - 2 Pieces, 500-560 g, or Striploin Steaks - 2 Pieces, 400-460 g. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.