Go Back
–+ servings
Velvety lime-green Peruvian Green Sauce in a bowl showing microscopic cilantro bits and cracked pepper garnish.
FL Recipes

Peruvian Green Sauce Recipe: The Ultimate Creamy Aji Verde with Grilled Steak

A thick, velvety Peruvian Green Sauce (Aji Verde) featuring vibrant lime-green colors and microscopic cilantro bits. Paired with medium-rare grilled steak slices, this sauce is the ultimate creamy, spicy, and herbaceous condiment for any protein.
Print Recipe Pin Recipe WhatsApp
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course, sauce
Cuisine: Peruvian
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Peruvian Green Sauce and Steak
  • 2 cups (60g) fresh flat-leaf cilantro Packed, stems and leaves
  • 3 medium (60g) jalapeños Seeded and roughly chopped
  • 1/2 cup (120ml) mayonnaise Full fat for matte texture
  • 3 cloves (15g) garlic Peeled
  • 2 tbsp (30ml) lime juice Freshly squeezed
  • 1 tbsp (15g) aji amarillo paste Authentic Peruvian yellow chili paste
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1 lb (450g) skirt steak or flank steak Trimmed
  • 1 tsp (5ml) high-heat oil For searing
  • 1 pinch sea salt flakes and black pepper For visual garnish

Equipment

  • 1 High-speed blender or food processor Essential for achieving the microscopic herb texture.
  • 1 Cast-Iron Grill Pan To achieve dark charred grill marks.

Method
 

Prepare the Aji Verde
  1. Place mayonnaise, lime juice, aji amarillo paste, chopped jalapeños, and garlic in a blender. Pulse until a coarse paste forms.
  2. Add the fresh cilantro and slowly drizzle in the olive oil while blending on medium-high speed. Process until the sauce is a thick, matte lime-green with microscopic herb bits.
Grill the Steak
  1. Preheat a grill pan over high heat. Season steak with salt and oil. Sear for 3-4 minutes per side until dark brown charred marks appear and the interior is pink (130°F/54°C).
  2. Let the steak rest for 5 minutes, then slice against the grain into thin strips to showcase the moist, medium-rare interior.
Plating
  1. Pour the sauce into a terracotta bowl. Sprinkle with finely cracked black pepper and sea salt flakes. Layer the steak slices to the side and scatter loose cilantro leaves.

Nutrition

Calories: 385kcalProtein: 26gFat: 28gFiber: 1g

Notes

For a milder sauce, ensure all jalapeño seeds are removed.
Store in an airtight jar for up to 1 week; do not freeze.
Keyword Aji Verde,Creamy Cilantro Sauce,Grilled Steak,Peruvian Green Sauce

Tried this recipe?

Let us know how it was!
Pin Recipe