Wholesome Cook

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.


Laura (starloz) January 11, 2012 at 12:13 pm

this sounds incredible. spicy & summery

Mez January 11, 2012 at 12:38 pm

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!

Gaby January 11, 2012 at 1:25 pm

Lovely twist. Although some purists (like Francis Mallman) would say you cannot call it a chimichurri :)

Wholesome Cook January 11, 2012 at 7:41 pm

Hey Gaby, good point… I’m respectful of the traditional views in mentioning the original ingredients, but prefer the flavour of my Asian version. :-)

Lizzy (Good Things) January 11, 2012 at 1:46 pm

I could just tuck in to that steak and the spicy topping!

Joanne Ozug January 11, 2012 at 2:45 pm

This is such a unique take on chimichurri!

Just A Smidgen January 11, 2012 at 3:35 pm

I love a recipe that can be used elsewhere, this would really make a meal special!

rsmacaalay January 11, 2012 at 5:45 pm

A perfect sauce for a wonderfully cooked meat!

Timothy R January 11, 2012 at 7:42 pm

Wow, your steak looks amazingly juicy and the sauce sounds delicious!

Anne S January 11, 2012 at 7:43 pm

Yummy! I prefer your recipe to the traditional chumichurri also – much more up my alley.

Sharni January 11, 2012 at 7:44 pm

Oooh lime with steak I would have never thought so but it looks delicious.

Mel January 11, 2012 at 7:46 pm

Can’t wait to try this on the weekend. Where can I get fish sauce from?

Wholesome Cook January 12, 2012 at 7:37 am

Hi Mel, you can get it from most supermarkets (I think it’s the Squid brand) in the Asian or Sauce section, or from Asian grocers.

sara (Belly Rumbles) January 11, 2012 at 10:20 pm

Love your version of chimichurri, being the massive coriander fan that I am. It is always nice to have a twist on the traditional.

Rufus' Food and Spirits Guide January 12, 2012 at 3:24 am

I really like your way!

frugalfeeding January 12, 2012 at 3:30 am

Oh yummy – so wonderfully simple and fresh. That makes it perfect for steak! The photos are also delectable :)

sportsglutton January 12, 2012 at 7:04 am

Chimichurri is a glutton household favorite. Makes some many things taste better. ;-)

Courtney January 12, 2012 at 7:05 am

I’ve never heard of chimichurri before, but you’ve certainly sold me on your version.

Bam's Kitchen January 12, 2012 at 7:40 pm

I love the Asian twist. If you still have the grill going, I would like my steak done medium please….Take Care, BAM

Kay aka Babygirl January 14, 2012 at 5:03 pm

I LOVE what you did with the Chimichurri… it looks simply delicious and amazing. Doing it your way can be so much fun :)

Karen January 15, 2012 at 12:40 pm

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.

Wholesome Cook January 15, 2012 at 1:08 pm

I use it instead of adding salt and since Cafe de Paris butter uses anchovies I thought it would workwell and it did!

TasteFood January 16, 2012 at 7:54 am

I like how you use fish sauce in place of the anchovies. This sounds wonderful.

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Seven Second Rhapsody February 13, 2012 at 1:48 pm

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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