Salsa Chimichurri

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A few weeks ago, I mentioned buying the best quality ingredients that you can afford as it really makes a difference in the final meal result. In the past, I was buying cheap steaks that were low in fat basically because I didn’t know any better. I admittedly have no clue about cuts of beef.

I did a bit of research and found out that filet mignon isn’t that much higher in fat than the shoe leather cuts I was buying, and it is worlds apart in taste and texture difference. As evidence, I grilled a filet this past weekend and The Kid said “You cooked this steak much better than the other ones. Keep doing it this way!”

Um, it was cooked the same. It is the cut that changed… but thanks! Lesson learned. The filet sliced with a knife like buttah, baby. Another little tip that I figured out in this process is that my Walmart marks all of their meat down on Monday mornings so that those close to expiring are at a discount. Boom, I’m all over that! I got a great deal on the filet.

I also picked up a bunch of lean ground beef and pork chops for later. No, they aren’t expired but close. I just froze them to use later so it’s no big deal and it gives me time to use them when I’m ready. I’ll take savings any way I can get it since I rarely get to coupon anymore.

To celebrate, I grilled some onions and red potatoes as a side dish and whipped up a colorful sauce to top the filet. It’s kind of a cross between a fresh salsa and a chimichurri. Pretty much a mix of peppers, onions, and spices to add a punch of color and flavor to the meal. Let’s call it salsachurri or maybe chimisa. OK, or just plain salsa chimichurri.

Salsa Chimichurri Salsa Chimichurri

  • 1/2 cup diced yellow onion
  • 1/2 cup diced red pepper
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup champagne vinegar
  • 2 Tbsp olive oil
  • 2 tsp minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 – 1/2 tsp crushed red pepper

Chop your veggies and mix all ingredients in a small bowl. Relax while the steak or chicken grills, and smile that you have so much free time while making dinner.


  • You can use any color pepper that you’d like or even a combination of orange, yellow and red to get really creative.
  • Play with the flavor and use a different type of vinegar. I had champagne vinegar but you could also use apple cider, rice, or white vinegar. Same with the oil too. Different oils can change up the flavor and make the sauce new each time.

I served the sauce piled on the filet the first night. I used the leftovers on a grilled chicken breast. Both ways were delish and I loved the bright and cheerful colors. It’s all about taste and presentation! Make your meals fun.

If you’re looking for another version of chimichurri, here’s a great chimichurri that I used during contest prep.

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