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Steak Topping Recipe: How To Make Chimichurri

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September 17, 2012

Steak Topping Recipe: How To Make Chimichurri

By David Draper

The antelope steaks are stacking up here after I tagged a nice Nebraska buck just across the road from my house. As much as I love pronghorn, I’m looking for some new ways to enjoy the backstraps.

A simple way to spice things up is with steak toppings. I have a few ideas, which I’ve listed below, but I’m looking or some new ones. So, what’s your favorite way to top a steak?

My favorites:
Mushrooms – The steakhouse standby, sautéed mushrooms with a little Worcestershire and wine is hard to beat. 

Caramelized Onions 

Chutney – I’ve already professed my love for Mrs. Ball’s Original Recipe Chutney, but I have not yet tried it atop a steak. That will change soon.

Compound Butter – Softened butter mixed with whatever herbs you fancy is easy to make and a great way to add flavor to most anything, including a sizzling steak. It makes sense to have some on hand at all times. Roll it up like a log in some plastic wrap and freeze it. Then slice off a pat and put it atop your steak the second it comes off the grill.

Chimichurri – A steak staple in Argentina, where people know a thing or two about a good piece of meat. This bright and spicy condiment adds a garlicky kick to the blandest of cuts.

Chimichurri Recipe

Ingredients:
-1 packed cup flat-leaf parsley, finely chopped
-3-4 cloves garlic, minced
-1 jalapeno, diced
-2 tsp. dried oregano (or 2 tbs. if you have fresh)
-1 tsp. red pepper flakes
-3 tbs. red wine vinegar
-½ cup olive oil

Directions:
1. In a medium bowl, mix the parsley and next five ingredients.
2. Pour olive oil in slowly, whisking with a fork until well blended.
3. Chill for 30 minutes before serving.

Comments (4)

Top Rated
All Comments
from MaxPower wrote 1 year 30 weeks ago

Sounds pretty intriguing Dave. You sold me earlier on Mrs. Balls chutney, that stuff is amazing.

My dad's a cattle rancher and growing up we were taught that a good steak stands on it's own feet. Use of steak sauces were a cardinal sin. But, not everything out there is high quality beef...

Maybe we should do a food fight friday with regards to relishes/condiments/garnishes. I've got a great family recipe that I'll submit. Also have a fish taco recipe in the works for you too.

+1 Good Comment? | | Report
from kaanimal wrote 1 year 30 weeks ago

Butter & bleu cheese crumbles! Always a winner! The Chimichurri sounds good, gonna have to make some...

0 Good Comment? | | Report
from bbainbridge wrote 1 year 30 weeks ago

Think that would work as a marinade?

0 Good Comment? | | Report
from Bizzydays wrote 1 year 30 weeks ago

MaxPower is right about a good steak standing on its' own. I have been cutting meat, I'm your butcher, for almost forty years, and I can tell you steaks are not the same. Previously i would not allow steak sauce at my table but I am beginning to see the value. I have put off trying the Chimichurri sauce long enough.

0 Good Comment? | | Report

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from MaxPower wrote 1 year 30 weeks ago

Sounds pretty intriguing Dave. You sold me earlier on Mrs. Balls chutney, that stuff is amazing.

My dad's a cattle rancher and growing up we were taught that a good steak stands on it's own feet. Use of steak sauces were a cardinal sin. But, not everything out there is high quality beef...

Maybe we should do a food fight friday with regards to relishes/condiments/garnishes. I've got a great family recipe that I'll submit. Also have a fish taco recipe in the works for you too.

+1 Good Comment? | | Report
from kaanimal wrote 1 year 30 weeks ago

Butter & bleu cheese crumbles! Always a winner! The Chimichurri sounds good, gonna have to make some...

0 Good Comment? | | Report
from bbainbridge wrote 1 year 30 weeks ago

Think that would work as a marinade?

0 Good Comment? | | Report
from Bizzydays wrote 1 year 30 weeks ago

MaxPower is right about a good steak standing on its' own. I have been cutting meat, I'm your butcher, for almost forty years, and I can tell you steaks are not the same. Previously i would not allow steak sauce at my table but I am beginning to see the value. I have put off trying the Chimichurri sauce long enough.

0 Good Comment? | | Report

Post a Comment

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