Free Shipping Nationwide On All Orders Over $25
Cart 0

Ghee Recipe: Gochugaru Chimichurri Steaks

Hima Pal Brown Butter

The History of Chimichurri

The origin of chimichurri can be traced back to Argentina and Uruguay, where it has become an integral part of their culinary traditions. The exact origins of this vibrant and flavorful sauce are somewhat debated, but it is believed to have been influenced by the immigrants who settled in the region during the 19th century. Some theories suggest that the name "chimichurri" derived from an English mispronunciation of the sauce called "Jimmy Curry," while others argue that it originated from the Basque word "tximitxurri," meaning "a mixture of several things in no particular order." Regardless of its etymology, chimichurri is typically made with a blend of fresh herbs such as parsley, oregano, and cilantro, combined with garlic, vinegar, oil, and sometimes chili flakes. This zesty and versatile condiment has gained popularity worldwide, gracing the tables of countless barbecues and adding a burst of flavor to grilled meats and vegetables.


Our version is tangy, spicy and so versatile using one of our favorite types of pepper: Gochugaru.  This Korean pepper is packed with flavor, subtly spicy and adds a vibrant color to the chimichurri.


Recipe: Gochugaru Chimichurri Steaks

For the Chimichurri

1/4 cup flat leaf parsley

1/4 cup cilantro

2 tbsp fresh oregano or a teaspoon of dried oregano

1 tbsp sea salt

2 tbsp gochugaru pepper flakes

1/2 cup white or red wine vinegar

1/3 cup high quality olive oil

4 cloves fresh garlic

1/2 large shallot



Blend everything but the olive oil in a food processor or blender and pulse until smooth.  Once you reach a nice smooth consistency then add the oil at very end.  If you add it too early it can make the olive oil a little bitter so just quickly pulse it to create an emulsion after the rest of the chimichurri is prepared.  Set aside while you prepare the steak.



chimichurri recipe

For the Steak

2 Steaks

Salt and Pepper

2 tablespoons Brown Butter


Generously season the steaks on both sides with both salt and black pepper and let them rest for about 30 minutes.


Heat a heavy bottom pan on high heat (avoid non stick if you want a good crust). Get the pan extremely hot before adding your Brown Butter Ghee.  Add a couple table spoons to the pan and immediately add the steaks to the pan.


Flip the steaks after about 5 minutes, careful not to mess w/ the steaks while they’re searing on the first side.  Cook for another 5 minutes on high.

ribeye steak being cooked in tin star foods brown butter ghee

Flip again and cook on for 2 minutes on each side again.  Check the temperature in the thickest part of the steak to make sure its prepared to your preferred doneness.  


Let the meat rest for about 10 minutes covered before slicing and serving.


Slice and serve with this gorgeous chimichurri.


chimichurri with steak




Older Post Newer Post

Leave a comment