This mix of beef and herbs makes an incredible sauce for pretty much anything you like. But the addition of beef fat to this classic sauce will take a big, fat steak to the next level.
Ultimate Beef Fat Chimichurri Sauce Recipe: A Flavourful Twist on a Classic
Introduction: Discover the Rich History and Modern Twist of Beef Fat Chimichurri Sauce
This vibrant green sauce is famed for its tangy and herbal notes, perfectly complementing grilled meats. Today, we’re elevating this classic recipe by incorporating a unique ingredient: beef fat. This version of chimichurri not only enhances the sauce with a richer flavour but also adds an extra layer of indulgence that will make your dishes stand out. This is our take on this iconic sauce.
The Evolution of Chimichurri Sauce
Originating from Argentina, chimichurri has long been a staple in South American kitchens. Its history traces back to the 19th century, where it was used to add zest to grilled meats, particularly steak. The traditional recipe involves a mix of parsley, garlic, olive oil, vinegar, and red pepper flakes. It is often compared to pesto but is distinguished by its use of vinegar and its typically green hue.
Introducing Beef Fat to Your Chimichurri
Beef fat chimichurri sauce is a modern twist that introduces a deep, savoury richness to the classic recipe. The use of beef fat, or tallow, lends a unique flavour profile that pairs exceptionally well with grilled steaks, burgers, or even roasted vegetables. This version of chimichurri is perfect for those who appreciate a heartier, more robust flavour and want to experiment with traditional ingredients in innovative ways.
Why Use Beef Fat in Chimichurri?
- Enhanced Flavour: Beef fat adds a luxurious depth to the sauce, creating a more complex and satisfying taste experience.
- Rich Texture: The addition of beef fat results in a silky, smooth texture that enhances the sauce’s mouthfeel.
- Perfect for Grilling: The rich, savoury notes of beef fat make this chimichurri sauce an ideal accompaniment to grilled meats, amplifying their flavour.
What to serve with Beef Fat in Chimichurri?
This dish is perfect with steak.
Conclusion: Embrace the Richness of Beef Fat Chimichurri Sauce
This beef fat chimichurri sauce offers a decadent twist on a traditional favorite, combining the fresh, zesty elements of classic chimichurri with the deep, savory richness of beef fat. Perfect for home cooks looking to add a gourmet touch to their meals, this recipe is sure to impress and satisfy.
Try this recipe today and discover a new favorite way to enjoy chimichurri sauce! For more chef-led recipes and culinary tips, explore our collection of home cooking resources.
PrintBeef Fat Chimichurri
Ingredients
- 250g beef tallow or beef drippings
- 10g fresh rosemary
- 10g fresh thyme
- 1/2 head of garlic
- 100g parsley, roughly chopped
- 20 g chives, roughly chopped
- 20 g coriander, roughly chopped
- 1/2 tsp dried oregano
- 1 banana shallot, finely diced
- 1 fresh chilli, finely diced
- Zest of 1 lemon
- 1/2 tsp ground black pepper
- 1 tsp salt
- 2 tbsp red wine vinegar
Instructions
- In a medium sized saucepan put the tallow, rosemary, thyme, and whole garlic cloves. Place on a low heat and let the fat infuse for 30 minutes or until the garlic cloves feel soft and can be squeezed out of their skins
- Once infused, strain the fat through a fine mesh sieve, reserving the cooked garlic cloves, and leave to cool in the fridge
- Place the cooled tallow into a blender with the parsley, chives coriander
- Blend the tallow in the blender until the herbs are fully combined and the fat starts to turn a bright green colour
- Remove the herbed fat from the blender and place in a bowl
- Stir in the dried oregano, shallot, chilli and lemon zest
- Season at the end with black pepper, salt and red wine vinegar to your tastes
