Chimichurri Sauce | Fresh Sauce for Steak | How to Make Chimichurri Sauce | Steak Sauce Idea

Unleash the flavors of Argentina in your kitchen with this sizzling tutorial on how to make Chimichurri sauce, the ultimate companion for your steak! In this delectable video, I’ll guide you through the art of crafting this vibrant, herbaceous sauce that will take your steak game to a whole new level.
Prepare to tantalize your taste buds as I showcase the fresh ingredients and simple techniques needed to create this zesty sauce. From fragrant parsley and oregano to garlic, tangy vinegar, and a dash of red pepper flakes for that extra kick, each element harmonizes perfectly to create a symphony of flavor.
Follow along as I demonstrate the easy steps to achieve the ideal consistency and balance of flavors, ensuring your chimichurri is a sensational complement to your perfectly cooked steak. Whether you prefer your steak grilled, seared, or roasted, this versatile sauce will elevate every savory bite to culinary greatness.
Join me in the kitchen and unlock the secret to mastering the art of Chimichurri sauce. With my expert guidance, you’ll soon be impressing friends and family alike with your culinary prowess and creating unforgettable dining experiences with every steak you serve. Get ready to sizzle and sauce like never before!

👉📖The Sauce and Gravy Channel “Sauces Made Simply” cookbook will be available Saturday June 29, 2024 on Amazon- I will add a link for you to purchase it once it has been published. Thanks in advance for all of your support!

Chimichurri Ingredients:
1 cup or 1 bunch of flat-leaf parsley
2 tbsp oregano
5 garlic cloves
1/4 tsp red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1/2 cup or 125ml extra virgin olive oil
2 tbsp or 30ml red wine vinegar

Makes 1 cup or 250ml

Chapters
0:14 Chopping the herbs
1:58 Adding the red pepper flakes
2:19 Pouring in the olive oil
2:42 Finished Chimichurri

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Equipment Used (Amazon Affiliate Links)
– Wusthof Classic High Carbon Stainless Steel Cook’s Knife – https://amzn.to/3sCTcgo
– Dexas Poly Cutting Board (White) – https://amzn.to/3MlPsI4
– Bormioli Rocco Glass Fido Jars – 1 Liter – with Lid – https://amzn.to/3CfWhGu
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Welcome to the sauce and gravy channel. Johnny Mac here, the gravy guy. This recipe is fresh, it’s green, it’s perfect for the summertime and you can make it in a matter of minutes. It’s a chimichurri sauce. It goes great with steak. Let me show you how to make it. This recipe has a lot of shrubbery in it, so round up your blade and a board. Work with the parsley first. One bundle should do. I like to keep it in the bundle, but wash it, dry it and then shave off all of the leaves. Next, try to remove any excess stems. It’s alright if there’s a few. Take your knife and chop it up. You can chop it as fine as you like, or you can leave it chunky. Taster’s choice. Round up a glass container or jar and drop it in. You can add it all, but just to give you a rough estimate of the measurements. It’ll be more or less a cup, moving right along. Round up some oregano. If you have fresh oregano growing in your garden that works best. Here’s a quick demo on how to remove the leaves. Grab the top of the stem and pull down, gently removing all of the leaves from the stem. Round up that knife. Chop it up. And again, because this is homemade from scratch, you can chop it fine or you can keep it chunky, whatever you like. And for a quick measurement, two tablespoons should do the job. If you like this recipe, it’s also in the sauce and gravy cookbook ‘Sauces Made Simply’. I’ll put a link in the description below as well as on the sauce and gravy channel website. If you’d like to have this recipe at your fingertips in the comfort of your own home. Nice work. This is the hardest part of the recipe. Five cloves of garlic, peeling them. Get rid of those pesky skins, then chop them up and smash them into the board to release their oils. That’ll add tons of flavor to this chimichurri sauce. And you know, it’s really not that difficult of a sauce, as you can see. And it’s very versatile. It goes with fish, goes with pork, chicken, and of course, it’s a perfect summertime sauce for steak. That’s pretty much the bulk of the work. Now we’ll just add a few things to the jar. We’ll start off with a quarter of a teaspoon of red pepper flakes. Half of a teaspoon of salt should do. Drop in a quarter of a teaspoon of black pepper to this you’ll pour in half of a cup or 125ml extra virgin olive oil. Here we go with the last ingredient, red wine vinegar. Two tablespoons or 30ml. That’s it. Only thing left to do is give it a stir. You can put it in the refrigerator to let it marry those flavors. It just really adds a lot to the taste. Or you can have it on the spot. So that’s how you make a chimichurri sauce. Thanks for watching the sauce and gravy channel. Hope that you found this recipe helpful. If you did, hit that like button and be sure to share it with your friends. If you’re into sauces and gravies, hit that subscribe button and be sure to hit the "all notification" bell to stay tuned to the latest and greatest sauce and gravy making tips and techniques. Thank you for watching the sauce and gravy channel. Until next time, remember, it’s just you, me and the sauces. Keep whiskin’ y’all. Our channel.