I usually just use salt and pepper and cook a beautiful steak. I have been getting really into cooking as a hobby. I usually would only use some A1 here and there if I wanted a touch of other flavor with the steak. In the cast iron I use olive oil, then end with butter, fresh thyme, and garlic and baste in the pan the last 2 min or so.

But then I decided to try something new. I have never heard of it before until yesterday but it looked pretty good.

Chimichurri





I made it fresh today and let it sit for a while. Holy chit I think I am in love. The freshness of it is amazing since it's all fresh ingredients and potent.

How have I never heard of this before.....

bump for spreading awareness on this amazingness.

Fresh chimmichuri is dank. I use it to dress up flank, skirt, and sirloin cuts.

Where the fuk did you grow up that you made it to adult hood without ever hearing about something as basic AF as Chimichuri?

That's like coming here and saying "OMG HAVE YOU GUYS HEARD OF THIS CHIT CALLED SALSA?!?"


Yes. It's good chit, Good on a lot more than steak too.
Though I still prefer salt/pepper and nothing else on a good steak.

It really is. I just used it for my basic chuckeye center cut (ends of the ribeye not the typical tough chuckeye) to dress it up a bit. Going to try using it on a few different cuts. It will be a staple going forward when I want a little extra kick in flavor.I honestly don't know. I know and have tried a lot of different foods from around the world, but when it comes to steak I have only really been exposed to salt and pepper, a couple marinades, and things like A1 steak sauce. Meat was kept simple in my family but made sure to be cooked perfectly.

I can't believe my south american friends have never introduced this to me. I tried it on some toasted bread too. Oh lord. I'm in love.

I like it with hanger steak and others with deep flavor profiles (hangers almost take on a liver flavor which goes fantastic with the parsley and garlic)

But no the undisputed king of steak sauces is

Bordelaise


Roasted veal bones and roasted vegetables with reduced red wine / port until sweet and beefy, slow cooked again with gelatinous veal stock, veal Demi glacé (more veal gelatin cooked in wine/port) green peppercorns, bay leaves, thyme reduced until sauce consistency and impurities skimmed out so clean and shiny but rich and thick while still being viscous. Then whisk and emulsify melting bone marrow for creamy ness to balance the acidity of the reduced wine.

It's great stuff but I prefer just garlic salt on my steak.
I love chimichurri on empanadas though..hnng

Yes. Steak doesn't usually need any sauce but this one is an acceptable option.

I think it's best on a slow smoked picanha.

Damn, you been missing out boyo. Feel like you haven't been eating decent Mexican food all your life. Chimichuri isn't originally a Mexican thing, but most Mexican restaurants have it in some form or another, and will generally have a steak option that comes with it by default =p

That sounds intense and a lot of work. But my uncle is an avid hunter and veal connoisseur so I'm pretty sure I get all those ingredients easily and try this out. I'm down to try anything and I don't even know what this would taste or look like but I'm intrigued.

Also I almost bought a hanger steak last weekend when I was at the butchers. Hnng I can just imagine the taste now with it. I will try this at some point with a hanger steak.Yea I've almost always just used salt and pepper or sometimes a steakhouse seasoning for steak. Then butter/garlic/thyme. This was a shock to me.Picanha? Is that the brazilian style steak or am I off there?

Either way I'm in love with this stuff.Funny thing is I have had so much good authentic mexican since I live near chicago and half of my friends are mexican. But never had or heard of chimichuri. Mind is blown.

Will now get this with any mexican dish from now on.

It's pretty great but usually just fuk with salt pepper and sometimes butter for most cuts

My lady makes this avocado sauce specifically when we make tri tip it's avocado, garlic, cilantro, oil, vinegar, salt it's fukking bomb but even then I still eat most of it sauceless.

Yeah that's the Brazilian name for the sirloin cap and generally the only cuisine you will see it in around the USA. If you are into bbq, I strongly recommend purchasing one from Snake River Farms and smoking it. It's one of their best value cuts and they often send a piece that is twice the advertised weight on that cut for some reason.

Will do srs. My brazilian bro used to cook stuff for us all time at college and it was amazing. I vaguely remember that steak as well from going to a brazilian steakhouse. Don't remember chimichurri though unless I just missed it because I didn't know what it was.

I will look into that though. srs. I am in full hobby chef mode and trying anything and everything to cook and eat. Want to be able to cook something in most styles or cultural types of food.Same. I've only just done the basics and maybe a little A1 here and there if someone had it.

But this man has so much power and taste that right now I am just feeling it.

The chimichuri I made is pretty similar to your lady's without the avacado. I used fresh parsely, fresh cilantro, fresh basil, garlic, ex virg olive oil, red wine vinegar, salt, pepper, oregano, and went a little extra with lemon zest and then squeezed lemon juice.

****ing amazing. And yea I just had a little bit laid on each piece. I didn't slop it so it was just covered completely.

No doubt, an incredible steak sauce. The problem is, you need it fresh. Bottled chit does not compare.

True, but it's pretty easy to whip up while chit is cooking

Yea I made it fresh. Feel like that's the only way tbh. You wouldn't get that same fragrance and pop in flavor otherwise. Nothing beats fresh ingredients.

A great topping for steak. Along with a good Bearnaise

My favorite steak sauce from all time is Chimichurri from Wolfgang Puck's CUT steak house in Las vegas @ palazzo

not from the USA so Chimichurri isn't available in Canada.

Blew my mind on how good it was.

have you also never had Peri peri sauce, gremolata, Béarnaise sauce, a Bordelaise sauce or a horse radish sauce?

Is ketchup considered a steak sauce?

Rudy's BBQ sauce

Anything else is literally vomit

Chimichurri crew, love it and make it a lot. How the fuk OP have you never heard of it??