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Chimichurri my way

Taking a leaf out of Frank Sinatra’s song, when it comes to Chimichurri – an Argentinian herb salsa,  I like to do it my way.

I swap the traditional base of parsley out for coriander, because I’m addicted to its fresh lemony flavour and, to be frank, parsley and I have never really been friends. I also prefer to use peanut oil instead of olive oil to protect the delicate balance of flavours in the sauce – olive oil has a tendency to be overpowering at times.

To finish things off I add fish sauce, lime zest and lime juice and voila! The Chimichurri becomes an amazingly fragrant melting pot of tradition with a modern Asian twist. It is irresistibly good as a dipping sauce or a salsa for any type of grilled meat or even seafood and fish, but marries especially well with steak.

Serves 4

Chimichurri my way

The fresh flavours of the salsa go extremely well with any type of grilled meat, fish or even seafood, but marry best with a well-cooked steak.

{Printable recipe}

For the Chimichurri:

  • 3 sprigs coriander
  • 1 red long chilli, seeds removed
  • 2 small garlic cloves, peeled
  • 2 tsp fish sauce
  • 4 tsp peanut oil
  • 1 tsp brown sugar
  • Juice of 1/2 lime

To make the chimichurri: chop the whole coriander sprigs and deseeded chilli finely. Place them in a bowl and add crushed garlic, fish sauce, peanut oil, brown sugar and juice of 1/2 lime. Mix well to combine and set aside for 10 minutes for the flavours to infuse.

To serve: transfer into a serving bowl and serve alongside grilled meats, fish or seafood.

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25 thoughts on “Chimichurri my way

  1. Ohhhhhhhh awesome!!! Like gremolata but totally different, yet can be used in the same way!!! Love it!!! If I could chop things up fine like that then I would make this… Hamish can do it.. but I posses little to NO knife skills. WAH!

  2. I’m anxious to try your recipe with the fish sauce. I make my chimichurri with cilantro and parsley but the fish sauce will be new.

  3. Pingback: 15 minute hot and sour soup with sizzling beef « Wholesome Cook

  4. Yum… I’m never a big fan of parsley too, and coriander’s just the perfect swap! I’ve always loved a little tang on my steak and this sounds perfect

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