This easy chimichurri sauce is rich, vibrant, and enhances any dish you pair it with. It is commonly paired with grilled steak but can go on so many dishes. From steak and fish, to potatoes, rice, and in tacos, this is one sauce you need to learn how to make. Our family puts this on everything and we never seem to have enough.
Try it on my grilled flank steak with chimichurri recipe!
What is Chimichurri?
Chimichurri originates from Argentina and is commonly served on grilled meat or table side as a condiment. The sauce is typically composed of fresh herbs likes parsley, oregano, cilantro and olive oil, red wine vinegar, garlic and sometimes chiles.
The chimichurri has a vibrant green color from the herbs but there is also a red version made from similar ingredients as well as roasted red bell peppers. Both are very good! In this recipe we are making the green version.
Using chimichurri as a sauce
I use chimichurri often when I’m trying to add another layer of flavor to my dishes. One of my all time favorite ways is to serve it right on top of grilled flank or hanger steak. It has tons of flavor and the sauce really balances well with the heaviness of the beef and the acid helps cut through the fat.
It is also great on chicken, fish, rice, potatoes and so much more. It’s a really versatile sauce that doesn’t feel heavy and its uses seem endless. Try it on my grilled Cornish Hens with Chimichurri! It’s the best.
Using chimichurri as a marinade
You can also use chimichurri as a marinade and it works wonders. Again steak and chicken are fantastic marinaded in the sauce. Simply take whatever protein you want and marinade overnight with chimichurri. Once you cook the marinaded protein, all the bits of chimichurri cook right into the meat, further infusing the flavor and giving it a nice color.
How to make easy chimichurri sauce
Making the chimichurri sauce is very easy. You can choose to hand chop, use a mortar and pestle, or pulse in a food processor. I use a food processor because its the quickest way to do it.
What you will need:
- Parlsey and cilantro
- Extra virgin olive oil and red wine vinegar
- Kosher salt, cracked black pepper and crushed red pepper flakes
- Garlic cloves
- Lime juice
Combine all of the ingredients together in a food processor and pulse together. Just make sure you don’t blend too fine and leave it slightly chunky. The last thing you want is a chimichurri smoothie! Feel free to add more olive oil as needed.
Store in an airtight container in your refrigerator for up to a week. It is best served right after its prepared.
I’m so happy to share this recipe with you and really hope you try this. If you’re like my family, you’ll find yourself putting it on everything, using it a sauce or marinade, and even eating it by the spoonful when no one is looking!Print
- 2/3 cup fresh cilantro
- 1/2 cup fresh parsley
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves of garlic
- 1 teaspoon kosher Salt
- 1 teaspoon cracked black pepper
- 1 pinch crushed red pepper flakes
- 2 tablespoons lime juice
- Combine all the ingredients together into a food processor and pulse together.
- Add more olive oil if needed. The texture of the chimichurri should be coarse.
- Serve as a condiment or use as a marinade.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: condiment
- Cuisine: Argentinian