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.
Beef Fat Chimichurri
Ingredients
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
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
