This Asian chimichurri sauce is outstanding with beef and other meats.
Who doesn’t love chimichurri sauce with a good steak. In this Asian chimichurri sauce recipe you will get all the flavours you love from a traditional chimichurri and more.
You can literally make this Asian chimichurri sauce in about 10 minutes and you will be so glad you did! I recommend trying this with this delicious top round (top side) roast beef.
What is chimichurri and how is this Asian version different?
Chimichurri sauce is a vibrant and flavorful sauce that originated in Argentina but is also popular in other South American countries such as Uruguay and Colombia. It’s typically served as a condiment alongside grilled meats but can also be used as a marinade or dipping sauce.
This Asian chimichurri sauce uses many of the same ingredients as traditional chimichurri. Instead of using olive oil, the nutty flavour of sesame oil is added. basil and wild garlic (optional) are also key flavours. You then add a savoury flavour, not with salt but soy sauce and/or fish sauce. These can be added to taste at the end.
Do you have to use all the greens?
Not at all. Use one or two of them. The most important thing is that you use the freshest herbs you can get your hands on.
Personally, I feel coriander (cilantro) and parsley are a must.
I used wild garlic as well because it was in season and it was really nice. So add it if you can.
Can you add salt instead of the soy sauce and fish sauce?
You could but it will start tasting a bit more like a traditional chimichuri. These two ingredients and to the umami of the dish.
The same goes for the sesame oil. It works so well here.
Is this Asian chimichurri spicy?
It’s as spicy as you want to make it. Although the recipe calls for 3 bird’s eye chillies, I ended up using about six.
It’s really up to you though how much spicy heat you add. Your Asian chimichurri will still taste amazing if you don’t add any chillies.
How long can you store Asian chimichurri in the fridge?
With this Asian chimichurri and also traditional chimichurri, freshness is key.
I prefer to make it and serve it on the same day. That said, if you do want to work ahead, it does keep well, covered in the fridge for up to three days.
Can you freeze chimichurri sauce?
Yes you can but freezing may slightly alter the texture and colour of the sauce. The flavour should still be good though. If the sauce separates after thawing, simply give it a stir to recombine the ingredients.
I don’t use frozen and defrosted Asian chimichurri sauce as a side for meat as I prefer it as fresh as you can get it. It is nice added to stews and curries though,
Step by step photographs.
Get all your ingredients together before you start. There are a lot of them and forward preparation makes things easier.
Place the ingredients in a food processor. Mine is quite small so I needed to do this in batches.
Blend into a smooth paste.
Flavouring time! Now try the sauce and add more soy sauce and/or soy sauce along with the lime juice to taste.
This Asian chimichurri sauce is delicious with roast beef and steaks.
Click this photo to try my topside roast beef recipe. You’ll love it.
If you like this Asian chimichurri, why not try some of these other recipes?
Traditional Chimichurri Sauce
Marry Me Chicken
Marry Me Chicken Pasta
Soto Ayam – Indonesian Chicken Noodle Soup
White Lamb Curry – Restaurant (Hotel) style
Moroccan Beef Stew (tagine)
Beef Tibs – A delicious Ethiopian beef stew
Chinese Pork Noodle Soup
Vegetarian Spicy Naan Pizza
Spicy Stuffed Green Chilli Curry
Japanese Beef Curry
Sri Lankan Black Chicken Curry
Beef Chow Fun
Beef in Oyster Sauce
Roast Top Round (top side)
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Asian Chimichurri Sauce
This Asian chimichurri sauce is a delicious alternative to traditional chimichurri. It can be prepared in minutes and tastes great as a side fo meat and vegetables or used as a marinade or dip.
Ingredients
- 3 spring onions (scallions) roughly chopped
- 1/4 red onion (about 3 tbsp), roughly chopped
- 3 cloves garlic
- 1 x 2.5cm (1 inch) ginger, roughly chopped
- 50g (1 packed cup) coriander (cilantro), roughly chopped
- 50g (1 packed cup) flat leaf parsley, roughly chopped
- 75g (3/4 cup) fresh basil
- 25g (about 1/4 cup) wild garlic (optional) or more garlic cloves to taste
- 3 green bird's eye chillies, thinly sliced and more or less to taste
- 150ml (2/3 cup) sesame oil
- 1 1/2 tbsp dark Chinese rice vinegar
- 1 tsp light soy sauce, plus more to taste
- 1 tsp fish sauce, plus more to taste
- Juice of one lime plus more to taste
Instructions
- Place all of the ingredients in a food processor or blender and blend to a smooth paste.
- Taste the chimichuri. At this stage, you can blend in some more garlic, ginger, chilies etc.
- Once you have a smooth chimichurri sauce, you can add more soy sauce and/or fish sauce to taste for a saltier flavour. You can also add a little more sesame oil if you like.
- When happy with the flavour, squeeze in the lime juice. This too should be done to taste.
- Use immediately as a dip, marinade or side for meat and vegetables or place, covered in the fridge for up to three days.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 23Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 105mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g