Steak sauces can be fresh and light.
Not that I hate heavy cream or butter sauces for steak.
I do love a good old homemade bernaise butter sauce for instance. Butter, fresh tarragon, shallots, egg yolk and vinegar is all you need to make this buttery treat for steak!
But very often I prefer a lighter, more fresher type of steak sauce.
Especially when it is very hot outside. In Spain temperatures are so high sometimes and the last thing you want for dinner is a lovely seared steak with a heavy cream sauce.
And that’s why light and fresh steak sauces and toppings come in handy at time. Look at this steak with chimichurri sauce recipe for instance: a gorgeous steak with a lush Mexican cilantro pesto on top.
These ingredients are just made for each other!
Steak with Chimichurri Sauce Recipe
Have you ever made chimichurri before?
I once bought a bottle of the stuff in a supermarket. But what a let down that was. It was just way too sweet and gloopy. So that’s why I decided to make my own from scratch at home.
And I was right.
Please be generous with the garlic paste, it really adds to the flavor. Let’s hope that you are also a huge cilantro fan. Lots of people I know hate cilantro. Not me. I love it to bits. I also add fresh parsley to the chimichurri sauce.
However you could also leave it out and make a pure cilantro pesto sauce instead.
Do you love chimichurri?
Then also check out another great chimichurri recipe: my chimichurri shrimp!
- 2 steaks
- a handful fresh cilantro
- a handful fresh parsley
- 1 tbsp garlic paste
- 3 tbsp lime juice
- 1 tbsp onion chopped
- good-quality olive oil
- ½ tsp ground cumin
- Rinse the fresh parsley and cilantro. Let both drain on some kitchen paper. Then add them to a clean blender.
- Blend the herbs into a coarse mixture. Then add the chopped yellow onion and the garlic paste to the blender.
- Pulse well again for some seconds. Then pour in the lime juice and a couple of tablespoons of olive oil.
- Blend well into a nice oily dressing. Season with the cumin and a little pinch of pepper and salt.
- Blend the green sauce again. Add extra olive oil if necessary. You should end up with a thick but still quite runny sauce, something like an oily basil pesto. Check the seasoning of the chimichurri sauce and add extra lime juice, pepper, salt or garlic paste to taste if necessary.
- Put the sauce aside for now. Then pour some olive oil in a medium non-stick pan and place it over medium high heat. Once the oil is hot, add the steaks.
- Sear the steaks on both sides. Then bake them for as long as you prefer your steak to be cooked on the inside.
- Then slice the steaks up, place them onto warm plates and drizzle with the chimichurri sauce. Serve hot.