Chimichurri is an easy sauce or marinade that is delicious with grilled meats like steak, chicken, and pork. It’s made with fresh parsley, cilantro, garlic, and other seasonings for a fresh sauce that is great to use all year.
Sometimes it’s really simple things that can make a dish so much better, and today I have a great recipe for you to try. Chimichurri sauce is a no-cook sauce recipe that can be used to flavor so many main dishes. Plus, it’s easy to make and can be made ahead and stored in the refrigerator.
What is Chimichurri Sauce?
It’s a type of sauce from Argentina made with olive oil, fresh herbs, and seasonings.
Traditionally, it’s spooned over grilled dishes like steak, but it’s often used as a condiment for many other dishes. It gives whatever you add it to a taste of fresh flavors.
Once you know how to make chimichurri, it’s easy to adjust the amounts of the ingredients to suit your tastes. The version I am sharing is my favorite way to make it and is an excellent chimichurri sauce for steak. It’s quick, easy, and full of flavor.
Chimichurri Sauce Ingredients
- Finely chopped red onion
- Minced garlic
- Fresh parsley leaves
- Fresh cilantro leaves
- Dried oregano
- Red pepper flakes
- Olive oil
- Red wine vinegar
- Salt and pepper
How to Make Chimichurri Sauce
Place the onion, garlic, parsley, cilantro, oregano, salt, and pepper in a food processor. You will want to pulse several times to combine the ingredients but not so much that you puree them. You will want them a little chunky for this sauce.
Transfer the herb mixture to a bowl and add the olive oil, vinegar, and red pepper flakes. Stir to combine, and then cover and refrigerate the sauce.
Chimichurri has a fresh flavor from the herbs, along with acidity from the vinegar. This makes it great for serving with grilled steak. The flavors from the sauce cut through the richness of the beef.
It’s also delicious served with pork, chicken, and even fish. Traditionally, it’s served with grilled meats, but there’s no reason you can’t serve it with dishes that are baked or pan-seared. So be creative with it.
You don’t have to wait until the meat is cooked to add it. Use it as a marinade for your grilled dishes. It’s delicious that way, too.
I like to make this chimichurri sauce recipe ahead because giving it time to chill in the refrigerator allows all of the flavors to develop and mix thoroughly.
We grill several times a week during the summer, so I like to make a big batch of this sauce and keep it in the refrigerator. It keeps well for up to two weeks, so making it ahead saves time when we’re cooking.
Now that summer is almost here, I hope you give this sauce a try. It’s so quick and easy we make it quite a bit all through the year. Give it a try, and let me know what you think!
Other Dishes You Should Try
Chimichurri Sauce Recipe
- ½ small red onion finely chopped
- 3 garlic cloves minced
- 1 cup fresh parsley remove stems
- ¼ cup fresh cilantro remove stems
- 1 teaspoon dried oregano optional
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper to taste
- Place onion, parsley, cilantro, oregano, salt and pepper and pulse them together. They should be combined but still a little chunky.
- In a small bowl combine fully the parsley mixture with olive oil, vinegar and red pepper flakes.
- It is best to let this sit for a day or two in the refrigerator before using so the flavors continue to grow.
This Chimichurri sauce is so quick and easy we make it quite a bit all through the year. Making it ahead of time saves a ton of time while grilling!