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Chimichurri Steak Sauce

Yields1 ServingPrep Time10 minsTotal Time10 mins

Whether as a marinade or a sauce, it’s tough to deny that one of the best complements to a good steak is some freshly made Chimichurri sauce.

Chimichurri alone

 ½ cup packed parsley roughly chopped, reserve 3 Tbsp
 ½ cup packed cilantro roughly chopped, reserve 3 Tbsp
 1 serrano, cut in pieces (cut in half lengthwise & remove seeds for milder sauce)
 ¼ cup lemon juice
 1 cup water
 ½ cup extra virgin olive oil
 1 clove of garlic, minced
 1 tsp salt
 1 tsp black pepper, freshly ground
1

In a blender, combine the parsley, cilantro, serrano, lemon juice and ½ cup of water. Turn blender on high. If blades do not catch the mixture and blend into a puree, open the top of the blender and slowly pour in more water until the mix blends properly. The mixture should turn a bright green.

2

With the blender on moderate speed, incorporate the olive oil. Blend just until combined. Over-blending will make the olive oil bitter.

3

Once the mixture is thoroughly blended, add the minced garlic, salt, pepper and remaining cilantro and parsley. Pulse to combine.

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