Chimichurri is a simple Argentinean steak sauce made almost entirely from parsley, with huge amounts of chopped garlic and red pepper. In spirit, it’s not unlike pesto, but because everything is hand-chopped rather than ground or mashed, it has a bit more chew to it. And its powerful ingredients set it apart, making it the perfect complement for mild-tasting but meaty tenderloin.
Ingredients
makes 4 servings
Step 1
Put the parsley in a bowl and whisk in the olive oil, lemon juice, garlic, hot pepper, and salt to taste. Taste and adjust the seasoning if necessary; let the sauce rest at room temperature for an hour or two if you have time.
Step 2
Put a large skillet over high heat; season the steaks with salt and pepper. When the skillet is hot, a minute or two later, add the steaks and cook for about 3 minutes per side for medium-rare, a little longer for more well done. Serve the steaks whole or slice them; serve with the chimichurri spooned over them, passing more sauce at the table.
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