This Perfect CHIMICHURRI SAUCE Makes Everything Taste Delicious

Chimichurri sauce is a bright and delicious sauce that tastes great on a variety of meats and vegetables. It only takes a few minutes to make, and it adds layers of flavor to steak, grilled vegetables, or even served over eggs!
RECIPE HERE: https://heygrillhey.com/chimichurri/
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Chimichurri sauce is an Argentinian staple condiment, served alongside most meats cooked over hot coals. Each blend is as unique as the family who makes it, but most are consistent with bright green herbs like parsley and oregano, good quality oil, fresh garlic, and salt and pepper. My favorite version brings a little extra acidity with the addition of red wine vinegar and some heat with a touch of red pepper flakes.

The fresh, bright flavors of chimichurri are basically the perfect complement to anything you’re cooking over a fire. It makes rich meats taste amazing and gives roasted vegetables that extra oomph. If you want to feel really fancy, spoon it over your breakfast hash. It’s oh-so good.
How to Make Chimichurri Sauce
It doesn’t get much easier than this chimichurri sauce. All you need to do to make this sauce is to blend all ingredients and enjoy. For a more detailed step-by-step process, check out the printable recipe card on our website:https://heygrillhey.com/chimichurri/

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What’s up it’s Susie from hey Grill and today I’m giving you my version of a chimy cherry sauce you know it’s amazing on steak but I’m going to give you two other dishes that work amazing With chimy chues You Can level up both your backyard cooking and anything else you

Want to make at home it’s so delicious I like to make this in a food processor because it helps me really chop up the herbs exactly the way that I want I use a mix of parsley and oregano four cloves of garlic and just pulse until you really get the consistency you’re going

For a good healthy amount of olive ol oil red wine vinegar and then we season with coarse salt black pepper and red pepper flakes for a little bit of heat continue pulsing until it all comes together and in just a couple of minutes your chimmy churry is done and ready to

Go we’re going to transfer that to a separate bowl and start on the potatoes so I’m going to slice my red potatoes thin and then season my steak I’m using a flat iron steak but you can also use skirt or flank both are delicious I’ve got a cast iron skillet with some beef

Tallow preheating over my coals going to add my steak and my potatoes to the grill season my potatoes with beef rub as well everything’s getting beef rub today we’re going to let those cook for a couple of minutes start cooking down the potatoes start building some Crispy Crunchy edges and just keep things

Rolling we got to flip the steak uh this was probably about 7 minutes on one side and then I’m going to start cooking my eggs I add a healthy dose of chimy Cheree to a preheated small Skillet couple of eggs a little bit more of beef

Rub those eggs are going to cook in that oily herb chimy churry as well as the potatoes a couple of healthy doses of the chimy Chuy to the potatoes the potatoes are nice and tender the eggs are cooked through but the yolks are still soft and that steak is finished as

Well I am so thrilled with how this beautiful platter of deliciousness turned out now we know chimy churry on steak is a classic right it’s an Argentinian staple sauce so it is meant to go with beef Rich fatty beef this Tangy herbaceous garlicky sauce it’s a

Match made in heaven but I’m telling you when you put it on potatoes when you put it on eggs something magical happens chimy Cherry is meant for more than just beef oh so freaking good it’s like the best steak you’ve ever had and then you

Just like took it up to like level 110 it’s unbelievable pair that with some crispy potatoes cooked in beef fat and they taste different cuz the chimy Cher is cooked on the potatoes but they’re supposed to go together you know what I’m saying finally these drippy eggs

Cooked in that chimy churry in the cast Iran Skillet specifically so we get these crispy edges of that fried olive oil and the fried edges of the egg but they’re still ooey gooey in the middle we got we need a closeup we need a closeup of this egg break Happening ooh do you know growing up that I actually hated runny eggs that might be the winner that might be the winner that might beat steak an egg with chimmy Cherry might beat steak with chimmy Cherry those edges lights out unbelievable H hopefully we triggered a little bit of

Inspiration for you to try chimmy Chuy at home try it on more than just steak let me know what you’re going to try chimy Cher on in the comment section below maybe we can help share some ideas and Spark some new creativity for one of my favorite Backyard barbecue sauces see

You next time that’s ridiculous