I Turned Chimichurri Vietnamese… and It's INSANE!

What happens when you give classic Argentinian chimichurri a Vietnamese twist? You get an insanely flavourful, herb-packed sauce that might just change the way you eat steak forever!

Today we're making juicy, perfectly seared steak topped with my Vietnamese-inspired chimichurri, featuring Thai basil, mint, cilantro, fish sauce, fresh lime juice, crispy shallots, fried garlic, and a little chili oil for that extra kick.

It's fresh, tangy, savoury, a little spicy, and absolutely packed with umami. Paired with a beautifully seared, butter-basted steak, it's a match made in heaven!

I'll walk you through how to get that gorgeous golden-brown crust, cook your steak to perfection, and whip up this vibrant, chunky chimichurri that takes everything to the next level.

Whether you're a steak lover or just looking for a new way to bring Vietnamese flavours into your kitchen, this one's for you!


Vietnamese Chimichurri:
Thai basil – 1/2 cup, packed
Mint – 1/4 cup, packed
Cilantro – 1/4 cup, packed
Chilies, sliced – 2
Fried garlic – 2 tbsp
Fried shallots – 2 tbsp
Sugar – 1 tbsp
Fish sauce – 2 tbsp
Chili oil (sate) – 1 tbsp
Lime juice – 4-6 tbsp
Olive oil – 1/4 cup