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If you’re on the lookout for a new way to jazz up your steak game chimichurri is the way, let me introduce you to the zesty, vibrant, and delicious accompaniment. This isn’t just any sauce though; it’s a spicy, herbaceous, flavor-packed sauce that will elevate your meal to new heights. Whether you’re a fan of classic Argentinean flavors or looking for a new twist, this recipe will become your go-to for adding a burst of flavor to your dishes.
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Let’s Prep
First things first, let’s gather all the ingredients for our Jalapeño Chimichurri. The beauty of chimichurri is its simplicity and the big fresh flavors it brings to the table. Here’s what you’ll need:
Ingredients
- Steak (your choice of cut, but a juicy ribeye or a tender sirloin would be perfect – in this recipe I’m cooking a NY Strip)
Ingredients
- 1 Shallot (finely chopped)
- 3 cloves garlic (finely chopped)
- 1/4 cup Parsley (finely chopped)
- 1/4 cup Cilantro (finely chopped)
- 1 Jalapeño (cored and finely chopped)
- 1 tablespoon lime juice
- 1 tablespoon Red Wine Vinegar
- 1/4 cup Olive Oil (enough to coat thoroughly)
- 1 tablespoon red pepper flakes (optional, if you want extra heat)
- Salt and Pepper to taste
Now that we have everything, it’s time to prep. This is all about the fine chop, so grab your sharpest knife and let’s get to work. Start by finely chopping the shallot and garlic. These two ingredients are the backbone of our chimichurri, providing a robust and aromatic base.
Next, move on to the herbs. Fresh parsley and cilantro are essential for that classic flavor you’d expect. Make sure to chop them finely to release all their wonderful oils. And don’t forget the star of our show – the jalapeño! Core it to remove the seeds (unless you want an extra spicy kick) and chop it finely.
Once all your chopping is done, combine the shallot, garlic, parsley, cilantro, and jalapeño in a bowl. Add the lime juice and red wine vinegar, which will give our sauce a tangy zing. Finally, drizzle in the olive oil and mix everything thoroughly. Season with salt and pepper to taste, and if you’re a fan of heat, sprinkle in those red pepper flakes.
Let’s Cook
Finish up the chimichurri
Now that it’s ready, it’s time to focus on the steak. A good steak only needs a small amount of seasoning to let its natural flavors shine, but with this chimichurri, you might find yourself wanting more with every bite.
Start by seasoning your steak with a bit of salt and pepper. Let it sit for a few minutes to absorb the seasoning while you heat up your grill or skillet. For the perfect steak, you want a nice, hot surface to sear the outside while keeping the inside juicy and tender.
Place your steak on the grill or skillet and cook it to your desired level of doneness. For a medium-rare steak, cook it for about 4-5 minutes on each side, depending on the thickness. Use a meat thermometer to check the internal temperature if you’re unsure – it should read about 125°F for medium-rare – when you rest the steak, the temperature will climb by 10-15 degrees.
As your steak sizzles away, you’ll notice the mouthwatering aroma filling your kitchen or backyard. This is the moment when anticipation builds, knowing that you’re just minutes away from a delicious meal.
Let’s Eat
Once your steak is cooked to perfection, let it rest for a few minutes. This step is crucial as it allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful.
While the steak rests, give your chimichurri one last stir. The flavors will have melded together beautifully, creating a sauce that’s vibrant, tangy, and just the right amount of spicy. Now, you have a couple of options: you can serve the steak with a generous dollop of chimichurri on top, or you can dip each bite into the chimichurri for a more controlled flavor experience.
Personally, I make Jalapeño Chimichurri when I’m in the mood for a twist on some delicious, juicy steak. The freshness of the herbs combined with the heat from the jalapeño creates a flavor explosion that’s hard to resist. A good steak only NEEDS a small amount of chimichurri, however, it’s so delicious you’re going to want more.
Jalapeño Chimichurri isn’t just for steak. It’s incredibly versatile and can be used in a variety of ways:
- Grilled Chicken: This chimichurri makes a fantastic topping for grilled chicken. The bright, zesty flavors complement the smoky, charred taste of the chicken perfectly.
- Fish Tacos: Add a spoonful of chimichurri to your fish tacos for a fresh, spicy kick that elevates the entire dish.
- Vegetable Skewers: Drizzle chimichurri over grilled vegetable skewers for a delicious vegetarian option.
- Dipping Sauce: Use it as a dipping sauce for crusty bread or crispy fries. Trust me, it’s addictive.
Storing Your Chimichurri
If you have any chimichurri left over (which, let’s be honest, might not happen), you can store it in the refrigerator. Just make sure it’s in an airtight container. The flavors will continue to develop, and it should keep well for about a week. Just give it a good stir before using it again.
Ingredients
- Steak
- 1 NY Strip Steak
- Salt for seasoning
Chimichurri Ingredients
- 1 Shallot (finely chopped
- 3 cloves garlic finely chopped
- 1/4 C Parsley finely chopped
- 1/4 C Cilantro finely chopped
- 1 Jalapeno cored, and finely chopped
- 1 TBSP lime juice
- 1 TBSP Red Wine Vinegar
- 1/4 C Olive Oil – enough to coat thoroughly
- 1 TBSP red pepper flakes optional
- Salt and Pepper to taste
Instructions
- Preheat Searing Station on grill for 10 minutes
- Season steak liberally with salt and allow it to sit at room temp while grill is preheating
- Cook on each side for 30 seconds flip, and cook for another 30 seconds, do this until your internal temperature preference has been reached minus 10 degrees
- Remove steak from heat and allow to rest
- While steak is resting prepare chimichurri by mixing all ingredients together, stir well to incorporate
- Serve as a topping to steak, or with steak dipped in chimichurri
