- The freshest and healthiest pairing for your steaks.
You won't believe how easy this is.
We're talking chimichurri.
Stick around!
(gentle, relaxing music)
Tonight, we're gonna do a classic steak accompaniment
that you'll see in a lot of steak houses.
Chimichurri adds a really fresh and acidic bite
to your steak dinners and I want you to love it
as much as I do.
So let's make it a staple in your house.
So grab your blender, some fresh herbs,
and a couple of pantry staples,
and I'll show you just how easy this is.
Let's get it started.
So let's start by getting our herbs ready for the blender,
which is just a quick, rough chop,
just to help it out a little bit.
And then next, we're just gonna do a really rough chop
on our onion.
This also just helps everything blend really smoothly
once it's in the blender.
Fresh garlic is a really important staple
for a really good chimi, so all we're doing here
is rough chopping our garlic
and it'll go straight into the blender
with our herbs and onions.
Next, we're gonna add our dried spices,
a little bit of chili for a kick,
and the rest of our salt and sugar.
Blend it up.
Don't be discouraged if you have to work it a little bit
in the blender with your spatula.
Just pull everything away from the sides
and once we add in our liquids and our olive oil,
it will come together beautifully.
Adding our vinegar for a little bit of acid.
Little bit more sweetness with some honey.
The final blend here will be a drizzle of olive oil
into the blender as everything's blending.
So this is called an emulsification,
which is not to be confusing at all,
but it helps everything come together
and really smooths out your chimichurri.
Look at that gorgeous, chunky, fresh, acidic, herby,
perfect topping for your steaks.
Now let's get these steaks cooked.
I'm just using some flaky sea salt
and really fresh ground black pepper on these
because that's all it needs.
But the accompaniment of our fresh chimichurri
will add a kick of flavor to these perfectly grilled steaks.
So I go ahead and seasoned both sides on the paper
and I've preheated my pan to a high temperature
to really ensure that great sear.
I'm doing a cross hatch sear on these.
You do not have to do that,
but I'm thinking ahead about the presentation,
about how beautiful these steaks are gonna be
with that bright green chimichurri on top.
Once I've seared my steaks on both sides in my pan,
I really like to finish them in the oven,
just for about six or eight minutes.
That really helps bring the steaks to the same temperature
at the same time for even cooking and it's full-proof.
Five minutes is the perfect amount of time
for these steaks to rest before you plate them up
on my family style platter.
Look at that color.
This took just minutes in the blender
and I'm so excited to give it a taste.
It smells so, so fresh.
Those fresh herbs really just brighten this whole meal up.
Let's give it a taste.
Perfectly cooked.
Can smell the garlic.
The garlic, the acid from the vinegar.
Oh, my gosh.
It blends so well with the creaminess
and the luxurious, tender beef.
You have got to try this on your steaks.
This is a winner in my book.
There's a reason this was a classic in steakhouses for sure.
Be sure to like this video and subscribe to our channel.
We'll see you next time in the Test Kitchen.
I'm gonna go finish this steak.
(gentle, relaxing music)