Easy Steak Sauces (Horseradish Cream & Chimichurri)

Name: Easy Steak Sauces: Horseradish Cream & Chimichurri
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American, Argentinian
Ingredients: 1 1/2 cups sour cream; 1/3 cup prepared horseradish; 1 pinch kosher salt; 1 lemon, zested and juiced; 1 large garlic clove; 2 tbsp red wine vinegar; 2 Thai chilis; 1 1/2 cups fresh Italian parsley, packed; 1/4 cup fresh oregano; 3/4 cup extra virgin olive oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 tsp cayenne pepper

Two complementary steak sauces—a tangy horseradish cream and a vibrant herb-packed chimichurri—that elevate grilled or pan-seared beef with minimal effort.

🌍American, Argentinian 🏷️Steak sauce 🏷️Chimichurri 🏷️Horseradish cream 🏷️Sauce Condiment

🏷️

🏷️Steak

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cookingwithshereenonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

1 1/2 cups sour cream
1/3 cup prepared horseradish
1 pinch kosher salt
1 lemon, zested and juiced
1 large garlic clove
2 tbsp red wine vinegar
2 Thai chilis
1 1/2 cups fresh Italian parsley, packed
1/4 cup fresh oregano
3/4 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 tsp cayenne pepper

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Instructions

1
For the Horseradish Cream Sauce: In a medium bowl, combine the sour cream, prepared horseradish, and a pinch of kosher salt.
2
Zest one lemon directly into the bowl.
3
Squeeze in the juice from half of the lemon and stir until well combined.
4
For the Chimichurri Sauce: In a separate bowl, grate one large garlic clove.
5
Add the red wine vinegar to the garlic and let it sit for 5 minutes to mellow the sharp flavor.
6
Finely mince the Thai chilis and add them to the garlic and vinegar mixture.
7
Finely chop the fresh Italian parsley and fresh oregano leaves, then add them to the bowl.
8
Pour in the extra virgin olive oil.
9
Season with kosher salt, freshly ground black pepper, and cayenne pepper. Stir to combine.
10
Serve both sauces with your favorite steak.

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Tips & Notes

Pro tips

For horseradish cream: zest the lemon directly into the sour cream to capture oils and avoid separation. Taste before salting—prepared horseradish is already salty.
In chimichurri: pack the parsley tightly when measuring to ensure enough herb-to-oil ratio; loosely packed yields a thinner, less flavorful sauce.
Don't skip mincing the garlic finely in both sauces—large chunks overpower rather than blend. For horseradish, grate or press garlic to integrate smoothly.
Chimichurri's color and flavor peak within 1 hour of assembly; if refrigerated longer, the parsley dulls and garlic becomes harsh. Let sit at room temperature before serving steak.

Substitutions

Sour cream → Greek yogurt or crème fraîche (tanginess similar; adjust salt slightly)
Fresh Italian parsley → fresh cilantro or basil (shifts flavor; use 3/4 cup to maintain balance)
Red wine vinegar → sherry vinegar or apple cider vinegar (acidity consistent; slight flavor shift)
Thai chilis → jalapeño or serrano (milder heat; use 3-4 depending on tolerance)

Storage & make-ahead

Horseradish cream keeps refrigerated up to 5 days; chimichurri holds 2-3 days covered, with a thin layer of olive oil on top to prevent browning.

Common Questions

Can I make these sauces ahead of time?

Yes. The horseradish cream keeps refrigerated for up to 5 days. Chimichurri is best made fresh but holds 2-3 days in an airtight container; add olive oil on top to prevent browning.

What's the difference between fresh and prepared horseradish?

Prepared horseradish is shelf-stable and already grated in vinegar, delivering consistent heat. Fresh horseradish root is sharper but harder to source and process at home.

Can I substitute cilantro for parsley in the chimichurri?

You can, but parsley is the traditional base and milder. Cilantro will shift the flavor profile significantly—use 3/4 cup to avoid overpowering the dish.