California Farm Made Fresh Chimichurra Steak Sauce

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

We use frozen or fresh cilantro and fresh flat italian parsley to make this Argentinian steak sauce. The recipe is our own variation, using home grown dried thai red peppers, garlic, cilantro, shallots and lemons.
Fresh for two weeks in the fridge. The sauce needs a few days rest in the fridge for flavors to mingle.

California Farm Made Fresh Chimichurra Steak Sauce

We use frozen or fresh cilantro and fresh flat italian parsley to make this Argentinian steak sauce. The recipe is our own variation, using home grown dried thai red peppers, garlic, cilantro, shallots and lemons.
Fresh for two weeks in the fridge. The sauce needs a few days rest in the fridge for flavors to mingle.

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Ingredients

15 min prep, 2 day rest
2 people, one mason jar
  1. 1 cupflat italian Parsley leaves
  2. 1/2 cupShallots, chopped
  3. 1/4 cupcilantro leaves, fresh or frozen
  4. 1 Tbsground Mexican oregano
  5. 1 TspRed Thai peppers, flaked
  6. 4Hardneck garlic cloves, peeled
  7. 4 TbsHome made mild rice vinegar
  8. 4 Tbsfresh Meyer lemon juice
  9. 1 TspCoarse red himalayan rock salt
  10. 1/2 cupextra virgin olive oil
  11. Equipment: food processor, mason jar
  12. Cost: under a dollar

Cooking Instructions

15 min prep, 2 day rest
  1. 1

    Mince parsley and other fresh green herbs with shallots and garlic in food processor with rock salt.

  2. 2

    Flake dried red thai peppers.

  3. 3

    Frozen cilantro works great when there is no fresh cilantro.

  4. 4

    Add liquids, blend. Taste. Store in mason jar, taste daily till perfect.

  5. 5

    Use liberally on steaks, fish, chicken, tamales.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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