If you’ve never had chimichurri sauce on your steak or grilled chicken, you’re in for a treat! Chimichurri is an Argentinean sauce made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes, and it’s such a fresh compliment to savory dishes.
In our house we add cilantro, red onion, kosher salt and lime juice to the mix, and I think it really amplifies the flavors.
Once you have it, you may never go back to using A1 steak sauce ever again, so just be prepared for this to be a home-run in your house like it has been in mine!
Bunch of Parsley
Bunch of Cilantro
Juice of 1/2 Lime
1 tsp red wine vinegar or apple cider vinegar
1/2 small red onion
2 cloves garlic
1 tsp dried oregano
1/4 tsp- 1 tsp dried red pepper flakes (depending on how much heat you want)
1 tsp kosher salt
1/2 – 3/4 cup olive oil
1. Using a food processor, pulse the cilantro, parsley, red onion, and garlic until everything is coarsely chopped.
2. Add the oregano, red pepper flakes, kosher salt, lime juice, and vinegar and pulse together.
3. Slowly drizzle in the olive oil until all of the herbs are covered, like in the picture.
4. Add salt and pepper to taste
Chimichurri freezes well, so feel free to freeze your leftovers for another time. It is always best fresh though!
My next recipe will show you how I pair it with steak and creamy polenta, so stay tuned! 🙂