Truly Yummy Chimichurri Sauce
A naturally gluten free and dairy free chimichurri sauce made with fresh herbs, garlic and olive oil – the perfect alternative to garlic butter or peppercorn sauce.
A Fresh Alternative To Traditional Steak Sauces
My Truly Yummy Chimichurri Sauce is naturally gluten free and dairy free. It proves you don’t need butter or cream to create an incredible steak sauce. With so many traditional steak sauces relying on butter, cream or both, I wanted to share a fresh, vibrant alternative that’s every bit as delicious.
What Is Chimichurri
Chimichurri is a classic Argentinian and Uruguayan herb sauce made from a handful of simple ingredients. The key is to finely chop the herbs by hand, mince the garlic and stir in the olive oil and vinegar rather than blitzing everything together. This creates a fresh, vibrant sauce rather than a pesto.
How I Discovered Chimichurri
I first discovered chimichurri over ten years ago at an Argentinian supper club with good friends in Bishopston. The chef served juicy steak and chips with this vibrant green herb sauce, accompanied by plenty of Malbec. I’ll admit I was a little sceptical at first and only spooned a small amount onto the side of my plate. One bite of the steak with the chimichurri and I was completely won over by the explosion of fresh, herby flavours together with a hint of heat.
My Truly Yummy Version
As soon as I got home, I searched for the recipe and in true Truly Yummy style, tweaked it slightly. I use a combination of fresh and dried herbs to make it practical all year round without compromising on flavour. Over the years I’ve noticed chimichurri appearing on more restaurants menus and I can honestly say it’s my favourite way to liven up any cut of steak. Plus being dairy free and gluten free I now no longer feel I am missing out.
Top Tip For The Best Flavour
For the very best flavour, leave the chimichurri to rest at room temperate for around 30 minutes before serving. This allows the herbs, garlic, olive oil and vinegar to meld together. Although leftovers will keep in the fridge for a couple of days and it can even be frozen, it’s at its absolute best when freshly made. Just remember to bring chilled chimichurri back to room temperate before serving.
Try My Mint Chimichurri Too
If you enjoy this recipe, don’t miss my Truly Yummy Mint Chimichurri Sauce recipe, a fresh twist created especially for roast lamb. It’s a more vibrant and flavour packed alternative to traditional mint sauce and pairs beautifully with lamb.
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Truly Yummy Chimichurri Sauce
Equipment
- 1 serving bowl / jar
Ingredients
- 30 g fresh flat leaf parsley
- 2 tsp dried oregano or 2 tbsp fresh oregano
- 3-4 cloves of garlic, crushed
- ⅓ cup extra virgin olive oil recommend Belazu Early Harvest Extra Virgin Olive Oil
- 2 tbsp red wine vinegar recommend Aspall Organic Red Wine Vinegar
- ¼ tsp salt
- ⅛ tsp pepper
- ¼ tsp red chilli flakes
Instructions
- Trim the thick stems from the parsley and finely chop the leaves by hand.
- In a bowl combine the chopped parsley, dried oregano and garlic.
- Pour in the red wine vinegar and olive oil.
- Season with salt and pepper.
- Give everything a good mix, if the sauce is a little thick add a little more olive oil to create your desired consistency.
- Finish by sprinkling red chill flakes on top.
- Leave to rest at room temperature for 30 minutes before serving. Serve immediately after resting or refrigerate or freeze.
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