I love my steak as basic as possible. Just some salt and freshly cracked black pepper and pan sear it to perfection. I don’t like to marinate my steak, cause I want to taste the meat as much as possible. Then I eat my own words after I discovered about chimichurri sauce.
I first had chimichurri sauce as a sauce to go with my steak when I was in Brazilian steakhouse. But chimichurri is from Argentina, I guess anything below Mexico can take ownership just about everything. Like who knows where empanada actually from?
I ate a lot of steak in my lifetime so to counter and have more balanced diet, I like my sauce vegan. Like this one. I hope you give it a try. It taste best after sitting for a few hours. It elevates your steak night to the next level. And I also use this for grilled chicken too! The ingredients are so basic, you can make this every time you have leftover parsley.
Ingredients:
1/3 cup olive oil
2 tablespoons red or white wine vinegar
1/2 bunch parsley -chopped
3-4 cloves garlic -minced
1/2 tsp chili flakes
1 tsp coarse salt
Fresh cracked black pepper to taste
Instructions:
- In a small bowl, combine chopped parsley and minced garlic.
- Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
- Allow to sit for 5 minutes or up to 2 hours if time permits. Then refrigerate the leftover for up to 1 week.