Typically my recipes are super quick and easy for Lazy Cooks, like me. This sauce is known for taking its time cooking but that doesn’t mean it is complicated. It is a flavorful sauce made with simple ingredients and low/slow cooking.

With about 30 minutes of prep and then hours of hands-off simmering, this sauce is perfect for weekend preparation. Get cozy, relax and simmer a sauce. I can’t think of a better Fall weekend plan.

Then we will be using this sauce to make several meals throughout the week. Make a big batch to meal prep and use throughout the week. Freeze half to use when you want a deep, slow cooked sauce ready and waiting.

How To Serve Or Use This Bolognese Sauce Recipe:

• Tagliatelle Bolognese

What Is Classic Bolognese Sauce (The Authentic Italian Method)

Outside Italy, Bolognese sauce often means a tomato-heavy meat sauce ladled over spaghetti. In Bologna, traditional ragù is quite different. It is meaty, aromatic, and slow-cooked until the ingredients become one luxurious sauce.

Traditional Bolognese ragù is not intended to taste primarily of tomatoes. The beauty of authentic ragù isn’t in piling on ingredients. It’s in technique, balance, and time.

Preparation Tips:

Brown the meat properly: The first time I made this, I added all the meat at once: every bit of 3 lbs hitting a hot cast iron pan. The temperature dropped immediately and the meat steamed instead of seared. The ragù tasted fine but never had that deep, caramelized depth I was going for. After that, I started adding the meat in three separate batches, letting each one make full contact with the pan before adding the next. The difference was noticeable in the first bite. Don’t crowd the pan excessively. Proper browning gives the finished ragù a much deeper savory character.

Build the soffritto: Finely chop the onion, carrot, and celery by hand. The Accademia’s traditional instructions specifically call for finely chopping the vegetables rather than processing them in a food processor. Do not brown the vegetables. You want them soft and sweet, not caramelized or scorched. The soffritto should melt into the sauce rather than announce itself as a separate ingredient.

Ingredient Tips:

Substitutions: Pancetta → thick-cut bacon (adds smokiness, not traditional but acceptable). White wine → dry red wine (deeper color, slightly more tannic). Whole milk → heavy cream in the final step (richer finish). Chuck → brisket or short rib.

Storage Tips:

Storage: Refrigerate in an airtight container for up to 5 days. Ragù improves overnight as flavors meld.

Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Always reheat gently over low heat with a splash of warm broth to loosen: ragù tightens significantly when cold.

The Most Common Bolognese Mistakes

Problem: The sauce tastes bright and acidic, not deep and rounded. Solution: Two things cause this. First, the wine was not fully evaporated before adding tomato: always cook the wine until the sharp smell is completely gone, not just reduced.

Problem: The milk was skipped or added too early. Solution: Milk is not optional: it chemically neutralizes the acids released by both the wine and the tomatoes, and it emulsifies the fat into the sauce for that characteristic silky finish. Add it in the final 20 minutes, never at the beginning.

Problem: The ragù tastes dry and lacks richness. Solution: May have used too lean of meat. Choose flavorful beef with some natural fat, and don’t skip the pancetta.

Problem: The vegetables are wet and pasty. Solution: Finely chop the soffritto by hand not in a food processor, as the traditional method specifies.

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Bolognese Sauce Recipe

The only Bolognese Sauce Recipe you'll ever need: based on the 2023 official recipe from the Bologna Chamber of Commerce. Coarse-ground beef, pancetta, white wine, and a long slow simmer.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Calories 51kcal

Author Nicole Harris

Ingredients

MEAT

• 1 lb 12 oz 800g chuck roast, coarsely ground by your butcher
• 14 oz 400g pork shoulder, coarsely ground by your butcher
• 5 oz 150g pancetta or thick-cut bacon, finely diced

SOFFRITTO

• 2 medium yellow onions finely diced
• 3 medium carrots finely diced
• 3 celery stalks finely diced
• 2 tbsp unsalted butter

SAUCE

• ⅔ cup 150ml dry white wine
• 1¾ cups 400g tomato passata (strained tomatoes)
• 2 tbsp double-concentrated tomato paste
• ½ cup 120ml whole milk
• 2 cups 480ml beef broth, warm, as needed
• Salt and black pepper to taste

Instructions

• Render the pancetta: Place diced pancetta and butter in a cold heavy Dutch oven or cast-iron pot. Set over medium-low heat. Cook, stirring occasionally, until the fat has fully rendered and the pancetta is soft but not crispy, 5–7 minutes.
• Build the soffritto: Add all diced vegetables to the pot. Reduce heat to low. Cook, stirring every few minutes, until completely softened and nearly translucent, at least 15 minutes. Do not rush this step: the soffritto is the flavor foundation.
• Remove soffritto: Transfer soffritto to a bowl and set aside. This allows the meat to make direct contact with the hot pan.
• Brown the meat in batches: Increase heat to medium-high. Add meat in 3 separate batches, pressing each against the pan. Allow each batch to brown fully before breaking it up. Continue until all meat is deep brown with no pink remaining.
• Return soffritto: Add the reserved soffritto back to the pot. Stir to combine with the meat. Cook together for 2–3 minutes.
• Deglaze with wine: Pour in the white wine. Scrape up any browned bits from the bottom of the pot. Cook over medium heat until the alcohol has fully evaporated, 3–4 minutes. The sharp wine smell should be completely gone.
• Add tomato: Stir in the passata and tomato paste. Season with salt and pepper. Stir to combine fully. The sauce should look brick-red, not bright red: meat forward, not tomato forward.
• Long simmer: Reduce heat to the lowest possible setting. Place lid slightly ajar (about 1 finger width of opening). Simmer for a minimum of 2 hours, ideally 3–4 hours. Stir every 30–40 minutes. If the bottom begins to look dry, add a ladleful of warm beef broth.
• Finish with milk: In the last 20 minutes of cooking, pour in the whole milk. Stir to incorporate. The sauce will become silkier and slightly lighter in color. This step softens residual acidity and rounds out the flavor.
• Check seasoning and consistency: The finished ragù should be thick, glossy, and dark. If you lift a spoon and the sauce falls slowly in a ribbon, it’s ready. Adjust salt and pepper.

Nutrition

Serving: 1g | Calories: 51kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 8mg | Potassium: 42mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 0.05mg | Calcium: 22mg | Iron: 0.1mg

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

I am one of those crazy pickle obsessed people. A fiend for pickles, if you will. Die hard love for anything and everything pickled. Okay, so you get it, I like pickles. If you’re here I’m assuming you are a pickle fan too.

These quick pickles bring both together in a crisp, tangy bite that’s ready in a fraction of the time it takes to make traditional pickles. Thinly sliced cucumbers soak up tangy vinegar, a touch of sweetness, garlic, and habanero. The result is bright and crunchy, with just enough heat to keep you reaching for another bite.

And because they’re quick pickles, there’s no canning marathon required. Make a jar, let the flavors mingle in the refrigerator, and you’re ready to go.

More Recipes For Pickle Lovers: Dill Pickle Chicken Wings, Pickle de Gallo, Dill Pickle Shots

Ingredient Tips: Just use one pepper for a mild heat. Add additional dill, pepper or garlic to suit your tastes. For maximum crunch, choose firm, fresh cucumbers and slice them evenly.

Serving Tips: These pickles are made for more than the side of a sandwich. Pile them onto burgers, tacos, grilled sausages, rice bowls, or pulled pork. Chop them into tuna or chicken salad, tuck them into a grilled cheese, or simply eat them straight from the jar.

Storage Tips: Keep the finished pickles refrigerated and use clean utensils whenever you reach into the jar.

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Habanero Cucumber Quick Pickles

Habanero Cucumber Quick Pickles are proof that a few simple ingredients can make a big impression. They’re fresh, fiery and crisp.

Course Snacks

Cuisine American

Keyword pickles

Prep Time 10 minutes minutes

2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4

Calories 30kcal

Author Nicole Harris

Ingredients

• 10 medium Persian cucumbers sliced into rounds or spears
• 6 cloves garlic thinly sliced
• 1-2 habaneros thinly sliced or left whole or a mix of both
• ½ cup fresh dill chopped
• 1 ½ cups white vinegar
• 1 heaping tablespoon sea salt
• 1 teaspoon whole peppercorns

Instructions

• Place the sliced cucumbers, garlic, habanero, and dill in a large jar or multiple jars. Bring a pot of water to a boil.
• Divide the vinegar, salt, and peppercorns between the jar(s) and top off with boiling water.
• Let cool for 30 minutes before attaching lids. Refrigerate for at least 90 minutes before serving. Store in the refrigerator for up to 2 weeks.

Nutrition

Serving: 1g | Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 86mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 484IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

I typically prefer savory umami sushi rolls. But sometimes I like a sweeter roll topped with fresh mango sauce. This is for those occasions.

This sauce is fantastic on so many things. A simple scoop of vanilla ice cream becomes a tropical dessert. Plain pancakes take on a restaurant-worthy finish. Even a basic bowl of yogurt can become colorful and inviting with just a few spoonfuls.

Whether you’re dressing up a dessert, refreshing your breakfast, or simply looking for a new way to enjoy mangoes, this golden sauce deserves a place in your kitchen.

What To Serve With Mango Sauce: Lemon Crepes, Vegan Sushi Burrito, Brioche French Toast,

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Sweet Mango Sauce

Sweet Mango Sauce is proof that a simple ingredient can make a big impression. Vibrant, smooth, and naturally fruity, it adds color and flavor.

Course Sauces/Condiments

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 148kcal

Author Nicole Harris

Ingredients

• 1 ripe mango diced
• 1/3 cup honey
• 2 tablespoons olive oil
• ½ teaspoon salt

Instructions

• Place all of the ingredients into the blender and pulse until smooth.
• Transfer to your serving container and serve immediately or cover and keep in the fridge until ready to use.

Nutrition

Serving: 1g | Calories: 148kcal | Carbohydrates: 23g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 23g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

THE SECRET SAUCE FOR SUSHI AND MORE

Spicy Mayo is my favorite sushi sauce. It’s also amazing as a dip for chicken, burger spread of fry sauce. One of the best things about sriracha mayo is how quickly it comes together. Mix mayonnaise and sriracha, adjust the heat to taste, and you’re done. Keep it chilled and ready for those moments when dinner needs an instant flavor upgrade.

Want more heat? Add extra sriracha. Prefer something milder? Increase the mayo. A squeeze of fresh lime can add another layer of brightness, while a touch of honey creates a sweeter, more rounded finish.

What To Serve Spicy Mayo With: Spicy Crab Sushi Bowls, Oven Baked Burgers, Buttermilk Chicken, Spicy Tuna Roll

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Sriracha Mayo Sauce

Sriracha Mayo Sauce is proof that great flavor doesn’t need to be complicated. A simple mayonnaise and sriracha sauce is the ultimate flavor shortcut.

Course Sauces/Condiments

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 191kcal

Author Nicole Harris

Ingredients

• ¼ cup mayonnaise
• 1 tablespoon sriracha

Instructions

• Whisk mayonnaise and sriracha together in a small bowl.
• Taste and add more sriracha if you’d like more heat.
• Use immediately or store in the fridge until ready to use.

Nutrition

Serving: 1g | Calories: 191kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 350mg | Potassium: 15mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.1mg

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

When I go out for sushi it is all about the sauces. So when making sushi at home, don’t you dare forget to make an assortment of rich, flavorful sauces. Start with this Unagi Sauce.

What Is Eel Sauce?

Traditionally paired with grilled eel sushi rolls, unagi sauce has come beyond the sushi counter. The name unagi means eel in Japanese, while kabayaki refers to a traditional preparation in which eel is filleted, skewered, grilled, and repeatedly brushed with a flavorful glaze.

The sauce itself is typically built around soy sauce, mirin, and sugar. As it cooks, the ingredients reduce into a thick, glossy mixture with a concentrated savory-sweet character. The result is intensely flavorful without needing a long list of ingredients.

How To Use Eel Sauce:

• Sushi and sushi bowls
• Grilled salmon or shrimp
• Chicken skewers
• Steamed or roasted vegetables
• Tofu and mushrooms
• Rice and noodle bowls
• Dumplings
• Crispy fries or roasted potatoes
• Salmon Sushi Bowls
• Chicken Ramen Bowls
• Pineapple Chicken Skewers

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Eel Sauce

Unagi sauce, also known as kabayaki sauce, also known as Eel Sauce, is a Japanese glaze known for its deep umami flavor, glossy finish, and sweet – savory flavor.

Course Sauces/Condiments

Cuisine Japanese

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 114kcal

Author Nicole Harris

Ingredients

• ½ cup soy sauce
• ½ cup Mirin Japanese sweet wine
• ¼ cup granulated sugar
• 1 tablespoon Sake

Instructions

• Add all of the ingredients to a small saucepan and bring to a boil.
• Reduce the heat to low and simmer for about 10 minutes.
• Remove from heat and allow to cool before serving.

Nutrition

Serving: 1g | Calories: 114kcal | Carbohydrates: 26g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1846mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 20g | Calcium: 6mg | Iron: 1mg

Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

I’m always driving my teenage daughter and her friends – so we make a lot of stops to In-n-Out. We’re talking every other day at least, it’s a problem. One thing they always want extra of is the Animal Sauce packets. These hungry teens have actually had me request 10 packets for their meals!

Making a batch at home to go with fries, chicken or burgers is always a hit. They can get their In-n-Out fix without leaving the house.

You can also make the animal sauce recipe to fit your preferences. Like dill relish better, swap it. Want it a little less sweet, reduce the sugar. Want to add spiciness, add hot sauce or chili powder.

More Fast Food Copycat Recipes:

Chick-Fil-A Sauce – Arby’s Sauce – Spicy Fried Chicken Sandwich – Beef Meximelts

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

[wpforms id="32013" title="false"]

Print

COPYCAT ANIMAL SAUCE RECIPE

Skip the In-N-Out drive-thru and make this COPYCAT ANIMAL SAUCE RECIPE at home. Just 5 ingredients and tastes just like your favorite fast food version!

Course Sauces/Condiments

Cuisine American

Keyword animal sauce recipe

Prep Time 2 minutes minutes

Servings 1

Calories 431kcal

Author Nicole Harris

Equipment

• OXO Whisk

Ingredients

• ½ Cup Mayo
• 3 Tablespoons Ketchup
• 2 Tablespoons Sweet Pickle Relish
• ½ Tablespoon White Vinegar
• ½ Tablespoon White Granulated Sugar

Instructions

• Combine all ingredients in a small bowl and stir until combined.
• Use right away or store in an airtight container in the fridge for up to 2 weeks.

Nutrition

Serving: 1g | Calories: 431kcal | Carbohydrates: 15g | Protein: 1g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 34g | Cholesterol: 23mg | Sodium: 690mg | Sugar: 13g

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Dulce de leche sauce is so simple to make and tastes amazing on so many desserts. Drizzle over ice cream, cheesecake or pie.

Just place a sealed can of sweetened condensed milk into boiling water then simmer 2-3 hours. Remove, let cool then open can for your delicious caramel sauce. Unlike traditional caramel sauce, dulce de leche has a mild more like butterscotch flavor.

What To Serve With Dulce De Leche:

RICE PUDDING – BANANA BREAD CAKE – HOMEMADE CINNAMON ROLLS

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

[wpforms id="32013" title="false"]

Print

HOW TO MAKE DULCE DE LECHE FROM CONDENSED MILK

Here is a quick guide for HOW TO MAKE DULCE DE LECHE FROM CONDENSED MILK. We are simply boiling a can of sweetened condensed milk until it is thick and caramely.

Course desserts

Cuisine American

Keyword HOW TO MAKE DULCE DE LECHE FROM CONDENSED MILK

Cook Time 3 hours hours

Additional Time 3 hours hours

Total Time 6 hours hours

Servings 1

Calories 286kcal

Author Nicole Harris

Equipment

• Pot & Lid

Ingredients

• 14- ounce can sweetened condensed milk I used Eagle Brand

Instructions

• Fill a large saucepan with water.
• Remove the label from the can of sweetened condensed milk. Place the sealed can into water and submerge so that at least 2 inches of water covers the can. (Check water level during this entire cook time - add water as needed to keep can submerged under 2 inches of water. Very Important!)
• Allow water to reach a boil and then reduce the temperature to a simmer. Cook for 2-3 hours (the less time the lighter, the more time the darker and more caramelized).
• Using tongs, carefully remove the can from the water and allow it to cool for at least 3 hours or until cooled before opening.

Notes

Make sure the can remains fully submerged by at least 2 inches of water. If the can is not fully submerged, it can overheat and even explode.

Do not try to open a hot can of dulce de leche. Wait until the can has fully cooled to room temperature before opening. This can take up to 4 hours.

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 48g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 113mg | Sugar: 48g

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Buttermilk Ranch Dressing – toss it on your salad, dip your pizza or slather it on just about anything. One thing is for sure, Americans are obsessed with their ranch dressing!

I like this version best because it combines fresh ingredients with the tried and true dry ranch seasoning packet. The flavor is perfection.

Ranch Dressing Ingredients:

• Buttermilk
• Mayo
• Lemon
• Parsley
• Chives
• Garlic
• Dry Ranch Mix
• Salt/Pepper

What To Serve With This Ranch Dressing:

QUINOA PIZZA BITES – DILL PICKLE CHICKEN WINGS – COBB SALAD

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

[wpforms id="32013" title="false"]

Print

BUTTERMILK RANCH SALAD DRESSING

Make this BUTTERMILK RANCH SALAD DRESSING with a handful of ingredients. The slightly tangy fresh ranch flavor is so much better than the store bought bottled variety.

Course Uncategorized

Cuisine American

Keyword buttermilk ranch salad dressing

Prep Time 5 minutes minutes

Servings 1 .5 cups

Calories 276kcal

Author Nicole Harris

Equipment

• Knives
• Mini Processor

Ingredients

• ½ cup buttermilk
• ½ cup mayonnaise
• Juice from ½ a lemon
• Handful of fresh parsley and chives or 2 tablespoons chopped
• 2 garlic cloves peeled
• 1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 1oz
• Salt/Pepper - to taste

Instructions

• In a food processor or blender, blend together the buttermilk, mayonnaise, lemon juice, fresh herbs, garlic and dry ranch dressing mix until smooth.
• Season to taste with salt and pepper. Store in the refrigerator until ready to serve.

Notes

I prefer to make the dressing 2-3 hours before serving to allow the flavors to blend. (optional)

Nutrition

Serving: 1g | Calories: 276kcal | Carbohydrates: 13g | Protein: 2g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Cholesterol: 15mg | Sodium: 585mg | Fiber: 1g | Sugar: 10g

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

This Dill Pickle Ranch is a nice subtle twist on traditional ranch dressing. We are adding more dill and pickle juice to the mix for a little amped up flavor. You can even add finely minced pickle to make it extra.

Make as thin or thick as you prefer. A thicker version is great for dipping chips, veggies or Dill Pickle Chicken Wings!

Ingredients Options:

• Fresh dill is best and feel free to add as much as you prefer (I add a lot more than the recipe calls for). Dried or freeze dried dill can be used as well but will not be quite as flavorful.
• Adjust the milk and pickle juice to your tastes. If you want it extra pickly-briney then add more pickle juice while decreasing the amount of milk. The milk and pickle juice can also be adjusted to create the exact consistency you prefer.
• Add finely minced pickles if you are wanting that extra pickle flavor.

More Recipes For Pickle Lovers:

Dill Pickle Pasta Salad – Dill Pickle Shots – Dill Pickle Coleslaw – Dill Pickle Cheese Ball

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

[wpforms id="32013" title="false"]

Print

DILL RANCH DRESSING

This DILL RANCH DRESSING pairs well with salads, chicken wings, fries, burgers and fish tacos. A simple made ranch dressing with the addition of dill and pickle juice for some freshness and tang.

Cuisine American

Keyword dill ranch dressing

Prep Time 5 minutes minutes

Servings 2 cups

Calories 446kcal

Author Nicole Harris

Equipment

• Knives
• OXO Whisk

Ingredients

• 1 1-ounce Ranch dressing packet
• 1 cup mayonnaise
• ½ cup buttermilk
• ½ cup milk*
• ½ teaspoon garlic powder
• 1 teaspoon dried dill or 1+ Tablespoon Fresh Dill
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons dill pickle juice*

Instructions

• In a medium mixing bowl, whisk Ranch packet, mayonnaise, buttermilk, milk, garlic powder, dried dill, salt, pepper, and pickle juice until combined.
• Store in an airtight container in the fridge until ready to serve.

Notes

*Adjust the milk and pickle juice to your tastes. If you want it extra pickly-briney then add more pickle juice while decreasing the amount of milk. The milk and pickle juice can also be adjusted to create the exact consistency you prefer.

**Add finely chopped pickles if you want to make it extra pickl-y.

Nutrition

Serving: 1g | Calories: 446kcal | Carbohydrates: 7g | Protein: 3g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 37g | Cholesterol: 29mg | Sodium: 1083mg | Sugar: 6g

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Chimichurri Steak is an Argentinean-style stake. The steak is juicy and drizzled with chimichurri sauce – made with fresh parsley, garlic, olive oil, vinegar, and red pepper flakes, it’s like a flavor bomb!

Ingredient Options:

• Yes, absolutely add more garlic if you prefer.
• If you love cilantro, this can be made into a cilantro chimichurri by using half parsley half cilantro – or full cilantro.
• Decrease or increase red pepper flakes according to your heat preference.

Choosing Your Steak:

• Ribeye, strip, or sirloin are all good options, consider the thickness and your budget. Ribeye is the most marbled and flavorful, but also the most expensive. Strip steak is a good middle ground, offering good flavor and tenderness at a slightly lower price point. Sirloin is the leanest option, so marinating it in the leftover chimichurri for 30 minutes to an hour can help tenderize it.
• Aim for steaks that are at least 1 inch thick. Thinner steaks can cook through too quickly and become dry.
• Heat your cast-iron skillet or grill to medium-high heat before adding the steak. A hot pan ensures a nice sear on the outside while keeping the inside juicy.

Steak Cooking Times:

Use a meat thermometer to ensure your steak reaches your desired internal temperature.

• Rare: 120°F (49°C)
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
• Medium-well: 150°F (66°C)
• Well-done: 160°F (71°C)

What To Serve With Chimichurri Steak:

Black Bean Corn Salad – Parmesan Potato Stacks – Panzanella Salad

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

[wpforms id="32013" title="false"]

Print

STEAK AND CHIMICHURRI

RIBEYE STEAK AND CHIMICHURRI SAUCE are the perfect combo! Perfectly seared steak topped with a super flavorful blend of oil, garlic, parsley, vinegar and red pepper makes for the ultimate steak dinner.

Course Dinner

Cuisine American

Keyword steak and chimichurri

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Additional Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 535kcal

Author Nicole Harris

Equipment

• Knives
• Mini Processor
• Meat Thermometer

Ingredients

• 4 ribeye strip, or sirloin steaks - at least 1" thick
• ½ cup olive oil
• 4 cloves garlic minced
• 1 cup fresh parsley thinly chopped
• ¼ cup red wine vinegar
• ½ teaspoon red pepper flakes
• 1 ½ tsp salt divided
• ¾ tsp tsp ground black pepper divided

Instructions

• Remove steaks from refrigerator 30 minutes before beginning.
• Prepare the chimichurri by mixing olive oil, garlic, fresh parsley, red wine vinegar, red pepper flakes, ½ tsp salt, and ¼ tsp pepper. (This can also be pulsed with a blender to make a smoother sauce)
• Season steaks with 1 tsp salt and ½ tsp of black pepper.
• Add a drizzle of olive oil into a heated cast iron skillet or grill.
• Cook steaks on both sides over medium high heat, until your desired meat doneness.
• Once steaks reach desired internal temp - transfer to cutting board and allow to rest 5 minutes before slicing.
• Serve with chimichurri sauce.
  

Notes

Rare: 120°F (49°C)
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
Medium-well: 150°F (66°C)
Well-done: 160°F (71°C)

Nutrition

Serving: 1g | Calories: 535kcal | Carbohydrates: 2g | Protein: 28g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 33g | Cholesterol: 86mg | Sodium: 944mg | Fiber: 1g