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What Exactly Is Chimichurri?
Have you ever prepared chimichurri sauce? It's an Argentine condiment, akin to pesto, widely enjoyed across South America. This simple recipe includes fresh parsley, oregano, garlic, oil, vinegar, and a touch of chili pepper, but there are countless variations of this sauce.
Uses for Chimichurri Sauce
In Argentina, chimichurri serves as both a marinade and a sauce for grilled steak, but it can also be used with fish, chicken, lamb, or many other uses. In our instance, we combine it with grilled steak and shrimp.
If you have a dish you love to pair with chimichurri sauce, feel free to share it in the comments.
How to make chimichurri steak and shrimp: video below
Cooking Instructions:
Steps
Begin by making the chimichurri. Place the herbs (cilantro and parsley), garlic and chopped onions into a food processor or blender.
Pulse the mixture a few times, then continue pulsing while gradually adding . Keep pulsing until the mixture is finely chopped, with some texture from the herbs remaining. Transfer to a bowl, cover, and refrigerate until needed (it can be prepared up to a day in advance, but is best made fresh).
Add vinegar, red pepper flakes, salt, and black pepper according to your taste. Add 3/4 cup of olive oil while mixing it in thoroughly.
Season the steak with salt and pepper on both sides. Add a little Weber N'Orleans cajun seasoning on both sides (add this to everything!!). Heat a cast-iron skillet or grill over medium-high heat and add the butter and the remaining 2 tablespoons of olive oil. Once melted and beginning to brown, add the steak. Cook until medium rare, about 3 to 4 minutes per side. Remove the steak and let it rest for 3 minutes. (If cooking additional steaks, add more butter and oil to the pan as necessary.)
Skewer the shrimp to get it ready for the grill. Brush both sides of the shrimp with olive oil to avoid it drying out on the grill. Add a little Weber N'Orleans cajun seasoning on both sides (again - add this to everything!!).
Serve the steak and shrimp with the chimichurri sauce
See ingredients for our Steak and Shrimp with Argentine Chimichurri sauce the bottom of the page
Ingredients:
Weber N'Orleans cajun seasoning (feel free to add this to everything!)
2 cups packed cilantro leaves
2 cups packed flat-leaf parsley leaves
Small handful mint leaves
2 garlic cloves, grated
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes
Kosher salt and black pepper
3/4 cup plus 2 tablespoons olive oil
Any steak of your choice: rib-eye, filet, sirloin, and so on, about 1 1/2 inches thick
2 tablespoons butter
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