Learn how to make the best chimichurri sauce recipe in just 5 minutes and enjoy it with all of your favorite fish, chicken, or steak recipes.

Read also:

• Pizza Stone Vs Pan: Which is Perfect for A Yummy Pizza?
• Grilled Tuna Steak Recipe Bobby Flay
• The Best Whisk Test Kitchen

WHAT IS CHIMICHURRI?

Chimichurri, which originated in Argentina and Uruguay, is an uncooked condiment that is typically served brushed, basted, or spooned onto food (most often meat, such as chicken and steak) as it cooks.

It can also be served as a condiment or as a marinade (highly recommended – best marinade ever).

This delicious green sauce is made with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red chili flakes and is best served at room temperature.

It goes well with chicken, steak, veggie skewers, or tossed with tender roasted cauliflower.

While the green chimichurri (chimichurri Verde) is the most well-known version of chimichurri in the United States, a red chimichurri (chimichurri Rojo) made from red bell pepper, red onion, flat-leaf parsley, garlic, oregano, paprika, red wine vinegar, and olive oil is also available.

There are many non-authentic versions of this condiment available. Versions with fresh cilantro, cumin and lime juice. Although they are most likely delicious, they are not considered authentic.

WHAT INGREDIENTS GO INTO CHIMICHURRI?

• This dish is incredibly flavorful thanks to the addition of fresh parsley, cilantro, and oregano.
• If doing the method by hand, mince the red onion very finely.
• Garlic – For the best flavor, use fresh garlic.
• If you don’t have red wine vinegar on hand, white wine vinegar can be substituted.
• Lemon juice – For the best flavor, use fresh lemon juice.
• Kosher salt, table salt, or sea salt all work well.
• Red pepper flakes – omit if you don’t like spicy food; if you like spicy food, add more to taste.
• Olive oil – I like to use a half-and-half blend of extra virgin olive oil and regular olive oil for a milder oil flavor, but you can use either or.

HOW TO MAKE CHIMICHURRI SAUCE

This recipe takes only five minutes to prepare and requires no cooking at all. However, I recommend using a food processor to finely chop the parsley and garlic.

Begin by combining everything except the extra virgin olive oil in the bowl of a food processor. Process until finely minced.

Take care not to over-process or over-blend the mixture. This will produce a thick paste instead of finely minced fresh herbs and aromatics.

Combine the mixture with the olive oil in a medium mixing bowl. To combine, gently mix everything together.

Allow it to rest for 15 minutes or so before seasoning with additional kosher salt or sea salt to taste if you have time.

It’s best to serve at room temperature. If you don’t have a food processor, you can still make this recipe without using any electronics.

Simply chop everything into extremely small pieces and combine with the olive oil.

CAN I USE DRIED OREGANO?

Fresh oregano gives the best flavor, but I don’t always have it on hand, so I’ll use dried oregano every now and then. In place of fresh, use 1 tsp dried.

CAN YOU FREEZE CHIMICHURRI?

Some people have frozen leftover chimichurri sauce in ice cube trays, but I have not done so.

If you try it, make sure to transfer the frozen cubes to a ziplock bag once they’re frozen and consume within 1-2 months. Before using, thaw the desired number of cubes in the refrigerator – do not microwave.

HOW TO SERVE CHIMICHURRI

Chimichurri is a traditional Argentine condiment that is typically served with steak or grilled meats.

Chimichurri sauce is a favorite topping or marinade for all types of steak.

But chicken, shrimp, and fish all enjoy a drizzle or spoonful of this traditional recipe as well! It is ideal for grilling, roasting, and dipping.

Use it with:

• skewers of grilled vegetables
• Salad
• Pasta
• SOUP!
• Pizza
• Oysters (this is a personal favorite)
• Rice!

There are so many creative and interesting ways to serve this delectable and flavorful sauce. Simply go wild! Alternatively, keep it simple with this baked chimichurri chicken or these chimichurri steak bites.

IS THIS RECIPE AUTHENTIC?

Authentic Argentine Chimichurri contains parsley, oregano, but no cilantro. I prefer the flavor of the cilantro, but you can omit it and replace it with more parsley to make it more authentic.

My husband’s region also never served spicy food (even black pepper), so depending on where you live, red pepper flakes may not be authentic.

Other flavoring additions I made were some red onion and a bit of lemon in place of some of the red wine vinegar. They’re the ideal finishing touch!

TIPS FOR THE BEST CHIMICHURRI:

• Use only the freshest ingredients. Avoid using limp, wilting fresh herbs, as well as bottled garlic or dried onion.
• If you’re chopping by hand, finely chop the herbs so they’re not too chunky.
• If you’re going to use a food processor, don’t overdo it. It shouldn’t be pureed; it should have some body and texture.
• For the best flavor, use high-quality olive oil.

Frequently Asked Questions

How to Make Chimichurri Sauce

---

(2 votes, average: 5.00 out of 5)
Loading…

5 from 2 reviews

• Author: Jamasine J
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 servings

Print Recipe

Pin Recipe

Description

Chimichurri Sauce, an essential part of Argentine cuisine, is steadily growing in popularity throughout the rest of the world – and for good reason! It’s fresh, zingy, and has a bit of a bite, and it goes so well with a simple grilled steak. It’s also delicious with fish, chicken, and pork!

---

Ingredients

• 1 cup parsley leaves , tightly packed
• ▢1 tbsp oregano leaves , tightly packed (still lovely without)
• ▢4 garlic cloves , minced
• ▢0 – 2 tsp red pepper flakes (optional – adjust to taste)
• ▢1/4 cup (65 ml) red wine vinegar (Note 1)
• ▢1/2 tsp salt
• ▢Black pepper
• ▢1/2 cup (125 ml) extra virgin olive oil

---

Instructions

1. In a food processor, combine all ingredients except the oil. Whizz until the parsley is finely chopped but not pureed – see video or photos for an example. Alternatively, you can chop the parsley by hand.
2. Place in a small bowl. Stir in the oil gently. Set aside for 1 hour before use, or overnight if possible.
3. Refrigerate in an airtight container and use within 3 days (Note 3). 3/4 cup yield.

Notes

Vinegar – Sherry vinegar or another mild vinegar can be substituted. Balsamic or regular white vinegar are too harsh.

Salt – There isn’t a lot of salt in the Chimichurri Sauce because it’s supposed to be served with a well-seasoned steak.

Best steak for Chimichurri Sauce – In South America, cuts like flank, flat iron, and skirt are popular for serving with Chimichurri Sauce because they have a great beefy flavor that complements this fresh, zingy sauce.

Because Chimichurri sauce contains raw garlic, it should be consumed within three days for food safety reasons. Can also be frozen; thaw before using!

Nutrition per serving, assuming 4 servings of flat iron steak and consumption of all sauce.

• Category: Sauce
• Method: Steak

Nutrition

• Serving Size: 8 servings
• Calories: 128kcal
• Sodium: 3mg
• Fat: 13g
• Saturated Fat: 1g
• Carbohydrates: 1g

Keywords: Chimichurri sauce for steak, steak chimichurri sauce, steak sauce recipe, chimichurri sauce

source: https://theforkedspoon.com/chimichurri-recipe/

You’ve already spent a lot of money on the steak, so you might want to use something less expensive for the sauce, without sacrificing flavor. You’ve come to the right place if that’s what you’re looking for.

This copycat A1 steak sauce recipe is not only inexpensive, but it also uses pantry staples.

There may be a few of them, but I’m sure you have them already!

Aside from the ingredients, you’ll only need a bowl, a spoon, and 2 minutes. It doesn’t get any simpler than that.

Want to make a sweet, tangy, smoky steak sauce that’s even better than the original? This is the only recipe you’ll need.

Recommended:

• How To Make Sticky Rice In A Rice Cooker
• Muffin Pan vs Cupcake Pan: What Is The Difference?
• Best End Grain Cutting Board of 2021

A1 STEAK SAUCE RECIPE

A1 steak sauce has been around since the nineteenth century. It contains ketchup, mustard, vinegar, orange juice, raisins, and corn syrup.

The sauce has a distinct flavor that compliments steaks, hamburgers, meatloaf, and any other meat dish you can imagine.

What’s the catch? It’s not cheap. It also contains a slew of preservatives, including potassium sorbate and xanthan gum.

Fortunately, A1 steak sauce is simple to make without all of the artificial ingredients.

With this recipe, you can enjoy the classic sauce’s goodness not only at a lower cost, but also without the preservatives.

HOW LONG DOES HOMEMADE STEAK SAUCE LAST?

Allow the steak sauce to cool completely before storing it. Then place it in an airtight container and place it in the refrigerator.

It can last up to a week. You can also freeze them for up to 3 months in airtight freezer-safe bags.

WHAT ARE THE INGREDIENTS IN STORE-BOUGHT A1 SAUCE?

We’re all aware that store-bought foods can contain a slew of questionable ingredients that we’ve never heard of, let alone want to put into our bodies.

Unfortunately, store-bought A1 sauce is no exception, with corn syrup as the third ingredient, followed by Potassium Sorbate and Xanthan Gum.

Tomato Puree (Water, Tomato Paste), Distilled Vinegar, Corn Syrup, Salt, Raisin Paste, Crushed Orange Puree, Spices & Herbs, Dried Garlic & Onion, Caramel Color, Potassium Sorbate, Xanthan Gum.

Doesn’t that sound unappealing? Right? That’s why I’m so excited to share this copycat recipe with ingredients that won’t leave you scratching your head looking for definitions.

If you want to avoid those unknown ingredients while also improving the flavor of your steak sauce, it’s worth the extra time to make this copycat A1 steak sauce recipe.

HOW TO MAKE HOMEMADE STEAK SAUCE?

1. Except for the orange, combine all of the ingredients in a saucepan. Squeeze the orange juice into the saucepan, followed by the juiced orange segments.

2. Bring to a boil, then reduce to a simmer. Remove and discard the orange segments after a few minutes.

3. Continue to simmer for 10 minutes, stirring occasionally. Strain the mixture through a fine mesh strainer (make sure to strain into a measuring cup or other container!) and push all the liquid out of the chunky bits with a spoon or spatula.

4. Finally, return the sauce to the pan and bring it back up to a simmer. Reduce, stirring occasionally, until the desired level of thickness is reached, and serve.

INGREDIENTS

The original A1 sauce is made up of a dozen ingredients, some of which are difficult to spell and pronounce.

By using only the most basic pantry ingredients, this recipe keeps things simple. Here’s everything you’ll need:

• Ketchup. The sauce’s sweet and tangy base. Stick to high-quality brands like Heinz and Del Monte.
• Mustard Yellow. The mustard seeds, turmeric, and vinegar combine to make this condiment tart and tangy. It works well with the sweetness of the ketchup.
• Worcestershire sauce Because of the umami goodness. Anchovies, soy sauce, tamarind, vinegar, molasses, and sugar are also ingredients in Worcestershire sauce. What a medley of flavors!
• Vinegar. For a light tang that cuts through the sweetness of the ketchup. Use apple cider vinegar for the best results.
• The hot sauce. To add a little zing to the proceedings.
• Season with salt and pepper. Depending on your preferences.

TIPS FOR THE BEST SAUCE

• The longer it sits, the more flavorful it becomes. Allow the sauce to sit for at least 30 minutes to allow the flavors to blend.
• Homemade steak sauce keeps well if properly stored. Refrigerate sauce in a tightly sealed jar for up to two weeks.
• Keep it in the freezer for a longer shelf life! Frozen sauce can be stored for up to two months. That is why it makes an excellent gift.
• This recipe easily doubles or triples in size. You can also cut it in half to make a smaller batch.
• Aside from meats, the sauce can also be used for dipping. Fries, wings, and onion rings have never tasted so good.
• The sauce can also be used to make vegan dishes taste like meat. Check out how it changes the flavor of tofu and mushroom burgers!
• Feel free to substitute brown or dijon mustard for the yellow mustard.

CAN I USE THIS AS A MARINADE? 

Certainly, but you’ll need to make a few changes.

When the sauce is finished, stir in 2 tablespoons of oil, minced garlic cloves, and a dash of ground pepper. Before cooking, soak the meat in the sauce for an hour.

VARIATIONS

This recipe has already been tried and tested, but you can change things up by adding more ingredients. Here are a few ideas:

• Add some horseradish for a bit of a kick. It’s very strong, so only use a small amount, about 1/4 teaspoon.
• For an Asian twist, substitute wasabi for the horseradish. Instead of salt, use soy sauce and season with sesame oil and ginger.
• Skip the hot sauce for a kid-friendly sauce.
• A splash of orange juice adds a bright citrus flavor.
• Cayenne pepper, sriracha, chipotle peppers, or buffalo wing sauce can be added for extra heat.
• For a smoky barbecue flavor, add 1/2 teaspoon liquid smoke.
• For added flavor and aroma, add 2 teaspoons sautéed minced garlic. Garlic powder also works.
• Add chili powder, cumin, coriander, and a splash of lime juice for a Mexican twist.
• Do you prefer something creamier? Mayonnaise, sour cream, or Greek yogurt will suffice.
• For an earthy flavor, add fresh herbs such as rosemary, parsley, thyme, and basil.

FUN FACTS ABOUT A1 STEAK SAUCE

• Have you ever wondered how the famous sauce got its name? As it turns out, this sauce was named after Britain’s King George IV, who was introduced to it by Chef Henderson William Brand in 1824. He was so taken with it that he dubbed it “A1.”

• In 2001, Meat Loaf, an American rock singer, appeared in a TV commercial to promote the sauce. The original slogan was “A1 — makes beef sing,” but it was changed in the commercial to “Makes Meat Loaf sing.”

• This sauce is so versatile that it can even be used to repair scratches on furniture! You can also use it to shine your shoes.

• I’ve never tried it, but it’s said to help with itching from insect bites.

• You can use it to remove stains from copper and brass because it contains vinegar and tomato (from the ketchup).

Frequently Asked Questions

Easy Homemade A1 Steak Sauce Recipe [Copycat]

---

(3 votes, average: 4.67 out of 5)
Loading…

4.7 from 3 reviews

• Author: Jamasine J
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 12 servings

Print Recipe

Pin Recipe

Description

In no time, you can make your own copycat A1 Steak Sauce at home using only natural ingredients! Delicious and simple homemade steak sauce!

---

Ingredients

• 1/2 cup water
• 1/2 cup balsamic vinegar
• 1/4 cup gluten free Worcestershire sauce
• 1/4 cup organic ketchup
• 1/4 cup dijon mustard
• 1/4 cup organic raisins
• 1/2 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pinch cayenne pepper
• 2 cloves garlic smashed
• 1/8 large yellow onion cut into chunks
• 1 small navel orange or 1/2 large orange, cut in half

---

Instructions

1. Except for the orange, combine all of the ingredients in a saucepan.
2. Squeeze the orange juice into the saucepan, followed by the juiced orange segments.
3. Bring to a boil, then reduce to a simmer for 5 minutes. Remove and discard orange segments after 5 minutes.
4. Continue to simmer for 10 minutes, stirring occasionally. Strain the mixture through a fine mesh strainer into a measuring cup or other container.
5. Push all of the liquid out of the chunky bits with a spoon or spatula.
6. Return the sauce to the pan and bring it back up to a simmer. Reduce for another 5 to 7 minutes, stirring occasionally, or until desired thickness is reached.
7. It is important to note that the sauce tastes different when it is warm, so allow it to cool completely before adjusting the spices. Enjoy!

Notes

Don’t forget your catcher bowl/cup when straining! You don’t want to pour all of your sauce down the drain while separating it from the ingredients that are no longer needed.

To fully appreciate the sauce’s flavor, allow it to cool completely. The flavors will change as it cools, so try to avoid taking those initial taste tests, even if it’s difficult.

• Category: Marinades
• Method: Steak
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 39 kcal
• Sugar: 4g
• Sodium: 259mg
• Fat: 1g
• Carbohydrates: 9g
• Protein: 1g

Keywords: Copycat A1 steak sauce, a1 steak sauce recipe, steak sauce, homemade steak sauce

source: https://www.everydaymaven.com/paleo-steak-sauce-homemade-a1/