Fallow Restaurant London

Fallow Beef Fat Chimichurri

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.

Overhead shot of beef fat chimichurri in a white bowl on a marble countertop

Beef Fat Chimichurri

  • Author: Fallow


Units Scale
  • 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


  1. 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
  2. Once infused, strain the fat through a fine mesh sieve, reserving the cooked garlic cloves, and leave to cool in the fridge
  3. Place the cooled tallow into a blender with the parsley, chives coriander
  4. Blend the tallow in the blender until the herbs are fully combined and the fat starts to turn a bright green colour
  5. Remove the herbed fat from the blender and place in a bowl
  6. Stir in the dried oregano, shallot, chilli and lemon zest
  7. Season at the end with black pepper, salt and red wine vinegar to your tastes

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