Today, I’m sharing how to make appetising sauce for a Beef Steak. It’s called Chimichurri. This is a winner sauce for any meat barbecue. It is also a very nice dressing that goes well with barbecued vegetables. It has a flavour that will enhance the barbecued meat. My chimichurri contains herbs, chillies, olive oil, garlic and to my Asian twist adding soy sauce has elevated the flavour altogether. This is very simple to make but I can guarantee it is an appetising sauce especially if you like hot and spicy. Fresh chillies can be replaced by dried chilli flakes and if chillies too hot, use non-spicy chillies. It is an enjoyable food for everyone. Hope you like it.
Chimichurri is an herb-based condiment that is a culinary specialty of Argentina and Uruguay. Typically served alongside grilled steaks, roasted beef and pork sausages, it is made from parsley, dried oregano, garlic, salt and pepper, olive oil and vinegar. Some versions add a pinch of chillies, others add chopped coriander (cilantro) or a bit of chopped onions. The amount of garlic varies from a few cloves to a whole head.
Just a glance about chimichurri sauce. The origin of the word chimichurri is unclear. One story says it is a corruption of English words, most commonly the name of Jimmy Curry or Jimmy McCurry, supposedly a meat wholesaler.
Ingredients for the meat:
Salt and ground pepper
Best to grill beef steak on medium rare or medium to well done. Grilled or barbecued beef steak should rest for 5 to 10 minutes (depending on the size) before serving.
Accompanied by barbecued vegetables that goes well with chimichurri are:
Chimichurri ingredients (see video)
by Arnela – The Cooker
Original of the video here