I love the fresh, bright flavor that chimichurri adds to grilled meats. Traditionally made with parsley, garlic, olive oil, oregano, and red wine vinegar, I decided to do a version with an Asian twist by adding ginger, mint and fish sauce and switching out the red wine vinegar for rice vinegar.
This recipe also works well as a salad! Throw the sliced steak or chicken on top of your favorite greens and drizzle with chimichurri. The sauce is also great for dipping – I could eat a loaf of crusty bread and chimichurri allll day.
A food processor is not necessary for this recipe, so don’t let that scare you away if you don’t have one. You’ll just be chopping everything by hand.
- for the chimichurri:
- 4 cloves garlic, peeled
- 1 jalapeño, chopped
- ~1"x1" chunk fresh ginger, peeled and chopped
- 1 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh mint leaves
- 2 green onions, chopped
- 3/4 cup extra virgin olive oil
- 1 tbsp fish sauce
- 1/4 cup rice wine vinegar
- 1/4 tsp sea salt, more to taste
for the sandwich:
- 1 pound skirt steak or flank steak
- sea salt and freshly ground black pepper, to taste
- 2 - 6" French rolls or your favorite bread (I used ciabatta)
- mayonnaise (optional)
- for the chimichurri:
- Place ginger and garlic in a food processor and pulse until finely chopped. Add in parsley, cilantro, mint, jalapeño and green onion. Process until finely chopped. If you don't have a food processor, finely chop first seven ingredients.
- In a medium bowl, combine chopped herb mixture with olive oil, fish sauce rice wine vinegar and salt and stir to combine. Taste, and adjust fish sauce, vinegar and salt as needed.
for the steak:
- Take 1/4 cup of the chimichurri and 1 tsp pepper, and marinate steak at room temperature for at least 20 minutes, up to one hour.
- Dry the marinade off the steak with paper towels. Cook on a very hot grill or cast iron pan, 2-5 minutes per side, depending on the thickness of your steak. Once the steak hits the pan, leave it alone! Give the steak time to sear and get some color. Let rest for 10 minutes before making 1/4" slices against the grain.
- Split bread and spread bottom half with some of the chimichurri. Spread the top half with mayo, if desired. Top with sliced steak and a bit more of the chimichurri. Serve with a side of chimi for dipping.