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.
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.
- 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.
this sounds incredible. spicy & summery
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!
Lovely twist. Although some purists (like Francis Mallman) would say you cannot call it a chimichurri :)
Hey Gaby, good point… I’m respectful of the traditional views in mentioning the original ingredients, but prefer the flavour of my Asian version. :-)
I could just tuck in to that steak and the spicy topping!
This is such a unique take on chimichurri!
I love a recipe that can be used elsewhere, this would really make a meal special!
A perfect sauce for a wonderfully cooked meat!
Wow, your steak looks amazingly juicy and the sauce sounds delicious!
Yummy! I prefer your recipe to the traditional chumichurri also – much more up my alley.
Oooh lime with steak I would have never thought so but it looks delicious.
Can’t wait to try this on the weekend. Where can I get fish sauce from?
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.
Love your version of chimichurri, being the massive coriander fan that I am. It is always nice to have a twist on the traditional.
I really like your way!
Oh yummy – so wonderfully simple and fresh. That makes it perfect for steak! The photos are also delectable :)
Chimichurri is a glutton household favorite. Makes some many things taste better. ;-)
I’ve never heard of chimichurri before, but you’ve certainly sold me on your version.
I love the Asian twist. If you still have the grill going, I would like my steak done medium please….Take Care, BAM
I LOVE what you did with the Chimichurri… it looks simply delicious and amazing. Doing it your way can be so much fun :)
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.
I use it instead of adding salt and since Cafe de Paris butter uses anchovies I thought it would workwell and it did!
I like how you use fish sauce in place of the anchovies. This sounds wonderful.
[…] a few red long chillies, a handful of coriander sprigs and half a lime, leftover from the delicious chimichurri my way I know you made on the weekend,. And this is the most delicious and uncomplicated way to use up […]
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
[…] If you are interested in other simple and delicious sauces for steak, try the Creamy Mushroom Sauce, Cafe de Paris Butter sauce, Vanilla Bean Hollandaise or my Asian-inspired Chimichurri. […]
[…] Season with freshly ground pepper before frying or grilling for 20 seconds on each side. The Chimichurri My Way recipe was a no brainer to use with this and it was an all round favourite on the night. It seems that […]
[…] If you are interested in other simple and delicious sauces for steak, try the Creamy Peppercorn Sauce, Cafe de Paris Butter sauce, Vanilla Bean Hollandaise or my Asian-inspired Chimichurri. […]