Balsamic-Caper Chimichurri – Steak Sauce

Balsamic-Caper Chimichurri – Steak Sauce

By Leann Albrecht

Our friend, Phil,  gave us some venison recently. I was so excited for the welcome challenge to prepare fresh game.

Through the years, I’ve never developed an appreciation for balsamic vinegar, however, I created this sauce which beautifully enhanced  the flavor of these deer chops. It turned out surprisingly well. The flavors will pair nicely with other robust meats like beef and pork.

In small sauce pan, over medium heat add:

1/2 cup balsamic vinegar  

Cook until reduced to 1/4 cup – about 6 minutes

Then add:

1/4 cup olive oil

1/2 cup finely chopped red onion

1/4 TSP crushed red pepper

Simmer for another 2-3 minutes – or until onions are tender

Remove from heat and add:

1/4 cup dried Italian parsley 

2 TBLSP drained capers

1 TSP dried thyme

2 TSP garlic powder

4 TSP smoked paprika 

1 TSP sea salt

Whisk together until well blended. Heat again then ladle on top of  prepared meat ( beef, pork or venison)  and serve.

Makes enough sauce for 4 steaks.




  1. I will agree…this was the best, “sauce/topping” I’ve ever had on meat! It satisfies all the love of savory, intense, and satisfying! It was awesome on the venison, which I haven’t had alot….so I can’t imaging what it would do for a beef steak!

  2. Hey Leann ,,

    Tried this chimichurri of yours … hum ,, was wonderful , some friends of mine tasted it , and commented ” this may be the kind of sauces Jesus used to eat of , and wasn’t mentioned in the Bible ” .. i added olive fruits on top of it , was really great .. gonna try the Zucchini now .

    • That”s awesome! I like the olives on top idea….I may need to try that.
      Thanks for your post!

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