They say Chimichurri sauce is the king among marinades and sauces! It is easy to make and doesn’t require cooking. Chimichurri is an oil-based addition and is the main ingredient for South American churrasco (grilled meat), it goes well with beef, pork, chicken or eggs, but also with vegetables. This time I combined it with cauliflower steaks with the addition of parmesan cheese, but if you want to “bulk up” this recipe, you can add fried eggs to the cauliflower steak or burger.
Trust me, every option is divine!!
Chimichurri is usually made without a blender, which means that all the ingredients are finely chopped with a knife. You say that you are not very good at chopping? I didn’t either, so I adapted the recipe – I blend part of ingredients.
How I made it and what I blended?
Everything is written in the recipe! 😉
Ingredients and preparation steps
For the cauliflower
- 2 medium cauliflower heads
- olive oil
- smoked salt
- smoked paprika
Heat the oven to 200°C.
Line a large baking sheet with parchment paper and spray with olive oil.
Wash the cauliflower heads, then remove the outer leaves and cut off the stem, but leave the core intact. Cut each head into slices about 1 cm thick. The outer slices will fall apart – you can simply roast them as florets along with the steaks. You can get up to three steaks from each head of cauliflower.
Arrange the steaks on the baking paper and arrange the flowers around them.
Spray everything with olive oil and season with salt and pepper.
Bake for about 15 minutes.
Remove from the oven, turn carefully, spray with more oil and sprinkle with salt and pepper again and bake until the steaks are golden brown and tender, another 10-15 minutes.
For the mash
- 500 g of sweet potato
- 50 g of butter
- salt as desired
While the steaks are baking, peel the sweet potato, cut it into small pieces and cook in salted water until soft.
Strain to remove the water, then add butter and salt to the warm sweet potato and mash it.
Taste a little and add more salt if necessary. Cover the pan with the mash to keep the mash warm until the steaks are baked.
For the sauce
- a handful of fresh parsley
- 2 cloves of garlic
- 2 soup spoons of dried oregano
- 1 red pepper
- 1 small onion
- teaspoon of salt
- 2 tablespoons of olive oil
- 2 teaspoons of vinegar
Blend everything except olive oil and vinegar in a blender.
Then add oil and vinegar to the mixture.
Mix well and taste. Add more salt if needed and the sauce is ready to be served.
For addition – grated parmesan cheese
Add sauce and a little parmesan to the steaks and serve with the mashed sweet potato.
Enjoy the flavors!
