Chimichurri Sauce for Steak: My Blender Recipe with Lime

Method

1. Wash the parsley, peel the garlic and take the seeds out of the peppers.02:03

2. Put the garlic into the blender with some of the olive oil and blend it into a rough garlic oil first.02:18

3. Cut the lime in half and squeeze the juice of both halves into the blender.02:54

4. Add the parsley first, then the peppers, so the parsley ends up finely chopped and the pepper a little coarser.03:25

5. Add 1/2 tsp salt and 1/2 tsp red pepper flakes.03:49

6. Pour in about 150 g olive oil, then 2 caps of red wine vinegar and 3 caps of white wine vinegar.04:11

7. Close the lid and blend. Check the consistency.05:25

8. Adjust to taste. Add more red pepper flakes for heat and 2 to 3 tbsp more olive oil, then blend briefly.05:58

9. At the very end, add a little oregano and mix it in.

10. Pour into a jar and keep it in the fridge. Take it out a little before serving, because the oil firms up when cold. It keeps for about two months.08:50