Chimichurri Print Recipe Back to Website
Recipe by Gracie Schatz
This is one of the easiest steak sauces to make and it is so good. I find it is best to make this a day ahead of time and let it rest in the fridge overnight so that the flavors can mingle and settle.
Yield – 1 pint
- 4 scallions
- 2 jalapenos
- 2 tbsp red wine or sherry vinegar
- 4 cloves garlic in the skin
- 1 cup freshly chopped, lightly packed cilantro
- 1 small shallot, peeled and cut in half
- 1 Tbsp vegetable oil
- ½ tsp salt
- In a large cast iron or nonstick pan over high heat, burn the garlic in its skin until it is black. Set aside.
- Add 1 Tbsp vegetable oil to the pan and add in the halved shallot, scallions and jalapenos until they are blistered and slightly burnt.
- Peel the garlic and add it to a food processor.
- Destem and deseed the jalapenos, chop them up and add them to the food processor along with the shallots and roughly chopped scallions.
- Add the cilantro and vinegar and pulse until it forms a chunky sauce (you can keep processing it if you want it to be smoother).
- Taste and adjust the salt level to your liking.
- Store in an airtight container for up to one week. Bring to room temperature before serving.