Transform Your Steak with a Quick Homemade Chimichurri Sauce
If you are looking to add a gourmet touch to a classic steak dinner, this simple chimichurri sauce offers a fresh, herby kick that is remarkably easy to prepare at home. Requiring only four basic ingredients, this sauce can be whipped up in just 10 minutes, making it an ideal accompaniment for elevating the juiciness and flavour of your steak without demanding extensive time or effort.
The Art of Crafting Chimichurri Sauce
At its core, chimichurri sauce typically consists of parsley, oregano, garlic, and chilli. For a basic version, simply dice these four ingredients and mix with olive oil to taste. However, for a more elaborate recipe, Good Food recommends the following ingredients and method to achieve a zesty, delicious finish.
Ingredients:
- Small bunch of parsley
- Half a teaspoon of oregano
- Two cloves of garlic
- One shallot
- Half a teaspoon of chilli flakes
- Two tablespoons of olive oil
- Juice of half a lemon
- Two teaspoons of red wine vinegar
- A pinch of seasoning
Method:
- Blitz the parsley, oregano, garlic, shallot, and chilli flakes in a food processor, or chop them ultra-finely by hand.
- Stir in two tablespoons of olive oil, the lemon juice, vinegar, and a pinch of seasoning.
- Mix until it forms a runny sauce, then drizzle over your cooked steak for an enhanced taste.
Expert Tips for Cooking the Perfect Steak
To complement this sauce, mastering the art of cooking steak is essential. Anthony Ekizian, a seasoned chef and Culinary Director at Gaucho with nearly three decades of experience, shares his secrets for achieving the ultimate steak.
For a perfect 250g sirloin steak about three cm thick, start by patting the steak completely dry with kitchen paper. Place it on a wire rack set over a tray and leave it uncovered in the fridge, ideally overnight, to air-dry the surface. About 15 minutes before cooking, remove the steak from the fridge to come to temperature, pat lightly if any moisture forms, and season generously with quality salt, such as Maldon or Dorset, on both sides.
Next, get a heavy cast-iron skillet piping hot until it is just smoking. Add a smidgen of neutral oil, and lay the steak away from you. Sear for 90 seconds without moving, flip, and sear the other side for 90 seconds. Add a knob of butter and a sprig of thyme or rosemary; tilt the pan and baste for 30–45 seconds per side. For medium-rare, cook about three to four minutes total, aiming for 54°C internal temperature.
Transfer to a rack or plate, rest for five minutes, then slice against the grain, season with flaky sea salt, and drizzle with the resting butter before serving. The result is a succulent, tender steak with a herby twist, offering an effortless way to give a traditional steak dinner a posh upgrade.
