How do I best store chimichurri?

Store the chimichurri for a maximum of 4 days in a sealed jar in the refrigerator with a thin layer of olive oil on top.

Can I make the chimichurri ahead of time?

Yes, even a day in advance. This gives the chimichurri flavors extra time to develop.

Which cut of meat should I use?

Entrecote is ideal, but ribeye, bavette, or côte à l'os also work perfectly.

Can I make this recipe vegetarian?

Absolutely. Grilled portobello mushrooms, halloumi, or cauliflower steaks are delicious alternatives.

Which chips work best?

Sturdy salted chips like Ibiza salt chips are perfect because they soak up the chimichurri well without immediately going soggy.

Chimichurri Chips with BBQ Beef

Name: Chimichurri Chips with BBQ Beef
Cook time: 30 h
Total time: 30 h
Yield: 4P as a main course or 6P as a sharing dish
Ingredients: 1 long green bell pepper; 1 shallot; 4 cloves of garlic; 1 handful of fresh oregano; 1 handful of fresh basil; 1 handful of flat-leaf parsley; 1 handful of cilantro; 1 tsp chili flakes; 200 ml olive oil; Salt and pepper from the mill; 800-1kg hanger steak or sirloin steak; 2 limes; Extra flat-leaf parsley; Salt and pepper from the mill; 1 large bag of Ibiza salt chips or chips of your choice

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30 min (+ optionally 12 hours marinating)

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Easy

This is one of those recipes where I later think: why didn't I think of this sooner? During a small BBQ on a boat, I made these chimichurri chips with grilled hanger steak, and honestly, this is pure madness. Crispy chips that absorb all the flavors of a fresh, herbaceous chimichurri, perfectly cooked meat on the BBQ that you slice thinly, a little extra parsley, lime zest, and a few drops of lime juice on top... Every bite is a combination of crunch, juicy meat, and fresh herbs. Or as they say in French: c'est incroyable. I really have no words for this.

Ingredients

What do you need?

Quantity: 4P as a main course or 6P as a sharing dish

Chimichurri
1 long green bell pepper
1 shallot
4 cloves of garlic
1 handful of fresh oregano
1 handful of fresh basil
1 handful of flat-leaf parsley
1 handful of cilantro
1 tsp chili flakes
200 ml olive oil
Salt and pepper from the mill

Meat and finishing touches
800-1kg hanger steak or sirloin steak
2 limes
Extra flat-leaf parsley
Salt and pepper from the mill
1 large bag of Ibiza salt chips or chips of your choice

1 long green bell pepper
1 shallot
4 cloves of garlic
1 handful of fresh oregano
1 handful of fresh basil
1 handful of flat-leaf parsley
1 handful of cilantro
1 tsp chili flakes
200 ml olive oil
Salt and pepper from the mill

800-1kg hanger steak or sirloin steak
2 limes
Extra flat-leaf parsley
Salt and pepper from the mill
1 large bag of Ibiza salt chips or chips of your choice

Make it veggie!

Replace the sirloin steak with: 800g grilled portobello mushrooms or 600g halloumi or 800g grilled cauliflower steaks. The rest of the recipe remains the same.

Preparation method

How do you make this?

Roughly chop the green pepper, shallot, and garlic.

Place the green pepper, shallot, garlic, oregano, basil, parsley, coriander, chili flakes, olive oil, pepper, and salt in a blender or food processor.

Blend briefly until you have a coarse chimichurri. The sauce should still have some texture.

Pat the sirloin dry and season with salt and pepper.

Optionally, mix the sirloin with half of the chimichurri several hours or a night in advance
to give the meat extra flavour.

Save the other half of the chimichurri for garnish.

Sear or grill the sirloin on the barbecue or in a hot grill pan to your desired doneness. For a beautiful rare steak, sear the meat briefly but intensely so that it is nicely caramelised on the outside.

Let the meat rest for 5 to 10 minutes under loose aluminum foil so that the meat juices redistribute.

Just before serving, pour about half of the remaining chimichurri into the bag of crisps.

Close the bag and shake well so that all the crisps are covered with the herby sauce.

Spread the chimichurri crisps over a large dish.

Slice the sirloin into thin strips and arrange over the crisps.

Spoon the rest of the chimichurri over the meat.

Garnish with extra flat-leaf parsley, the zest of the limes, and a few drops of fresh lime juice.

Serve immediately so that the crisps remain deliciously crispy.

Tips

Use a ribeye or bavette as an alternative to sirloin steak.
Feel free to make the chimichurri a day in advance; the flavors will even improve.
For extra spice, add an extra green pepper or fresh red chili.
Serve directly from a large platter in the center of the table for the ultimate sharing effect.
Also delicious as an appetizer in smaller portions.
Storage
In the refrigerator: The chimichurri will keep for 3 to 4 days in an airtight jar in the refrigerator. Cooked sirloin steak will keep for 2 days in the refrigerator. It's best not to store the finished chips, as they will lose their crispness.
In the freezer: The chimichurri can be frozen for up to 3 months. Cooked sirloin steak can be frozen for up to 2 months.
Reheating: Quickly reheat the meat in a hot pan or eat it cold in thin slices. Always make the chips fresh just before serving.