Chimichurri Steak & Sauce

Chimichurri Steak & Sauce

Chimichurri Steak & Sauce

Chimichurri Sauce

South America’s answer to pesto. This zingy and spicy sauce, which originated in Argentina, could also be used to marinade tougher (but tastier) cuts of beef like skirt or hanger because its acidity tenderises it. Oh, and it’s super easy, tasty, sugar-less and low in salt. It takes a few seconds if using a food processor, minutes if going old-school and chopping everything by hand.
 

I showed people how to make this on the first of our healthy eating classes at Food Sorcery, it was really well received, everyone loved the flavour and how tender the beef was when prepared and cooked correctly.

Ingredients – Serves 2

  • 1cup parsley
  • ½cup coriander
  • 3 garlic cloves
  • 1 shallot
  • 1 fresh chilli (I like it hot so prefer scotch bonnets)
  • 1/4cup of sherry vinegar
  • 1 lime zest and juice
  • ¼ cup of extra virgin oil
  • seasoning
  • 400g grass-fed hanger or skirt steak

Method

  1. 1. It’s really simple…Just whizz all the ingredients in a food processor (apart from the steak). If used as a marinade, use half of the chimichurri to coat the steak and leave for about 20 minutes to work in a room temperature.
  2. 2. I prefer to scrape some of the marinade off, but you don’t have to (I just don’t like wilted or even slightly burnt soft herbs).
  3. 3. Don’t grease your pan at all, just heat it rapidly. When it’s sizzling add your steaks and cook for 2 minutes on each side. Rest your steak for a couple of minutes and flash in the pan quickly again.
  4. 4. Thinly carve and serve with the leftover marinade over it (you could even warm it up in the steak pan for 30 seconds to get rid of the harshness from your shallot and vinegar, also some people prefer warm sauces rather than dips).

Food Sorcery Tips

– Serve with a side of homemade coleslaw or salad

Jan Cron – Kitchen Maverick

Has spent a lifetime learning the best cooking techniques and perfecting flavours, if 70% of being healthy is what you eat and 30% exercise then we need to concentrate on getting the best balance of tasty food into our bodies. He’s gone back to school to learn about nutrition, to research relevant, irrelevant and utterly absurd diets, so you don’t have to.

Fit Food Classes  – click here for details

Image of Jan Cron Fit food Classes and Kitchen Maverick at Food Sorcery Didsbury Manchester
Image of fit Food Class chef reaching for limes in a bowl