Chimichurri, if you’ve never tried, is a steak sauce from Argentina. Really, it’s for all kinds of grilled meats. Once you try it, you’ll have a hard time using anything else. And while steak and chimichurri is typically more of a summer thing, steak is year-round in my mind.
It’s best to make the chimichurri at least a four hours in advance so the flavours get all happy with each other.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
The Omelette
- 1 Egg
- 1 tsp Olive Oil
- Aged White Cheddar, grated
- Leftover Steak, sliced into small pieces
- Chimichurri
- The amounts don’t really matter here. Use your own preferences.
- Heat the steak pieces in a pan, but be careful not to overcook. Reheating steak is a tricky game.
- Make the omelette any style you want. While the egg is cooking, add the cheese and steak pieces. Before folding or rolling, pour a little chimichurri inside.
- Top with more sauce.
Chimichurri
- 1 cup, Flat Leaf Parsley, chopped (don’t use that curly shit)
- 1/3 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 large clove Garlic, minced
- 1/2 tsp Dried Oregano
- 1/2 tsp Cumin, ground
- 1 tsp Chili Flakes
- Mix everything in a bowl and let sit in fridge for at least 4 hours.