Easy Steak Sauces (Horseradish Cream & Chimichurri)
Two complementary steak sauces—a tangy horseradish cream and a vibrant herb-packed chimichurri—that elevate grilled or pan-seared beef with minimal effort.
Two complementary steak sauces—a tangy horseradish cream and a vibrant herb-packed chimichurri—that elevate grilled or pan-seared beef with minimal effort.
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For the Horseradish Cream Sauce: In a medium bowl, combine the sour cream, prepared horseradish, and a pinch of kosher salt.
Zest one lemon directly into the bowl.
Squeeze in the juice from half of the lemon and stir until well combined.
For the Chimichurri Sauce: In a separate bowl, grate one large garlic clove.
Add the red wine vinegar to the garlic and let it sit for 5 minutes to mellow the sharp flavor.
Finely mince the Thai chilis and add them to the garlic and vinegar mixture.
Finely chop the fresh Italian parsley and fresh oregano leaves, then add them to the bowl.
Pour in the extra virgin olive oil.
Season with kosher salt, freshly ground black pepper, and cayenne pepper. Stir to combine.
Serve both sauces with your favorite steak.
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.
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.
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.
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.
About 2-3 tablespoons of each sauce per 6-8 oz steak. These recipes yield enough for 4-6 steaks.
Horseradish cream complements fattier cuts like ribeye and NY strip. Chimichurri brightens leaner cuts like filet mignon or sirloin.
