I love chimichurri sauce! It’s bright, fresh and flavor packed and this variation is delicious! I love to eat it over a steak like I have pictured here. I also love it with any grilled meats, chicken, pork or beef or it’s great over grilled vegetables too.
The brightness from this sauce comes from the fresh herbs, while the red wine vinegar wakes up all of the flavors in this dish. The red onion, garlic and peppers add in some aromatic flavors and the whole combo together is harmonious and so delicious!
A little variation of this chimichurri sauce recipe is to sauté the red onion and garlic before adding to this sauce and it will add a nice roasted addition to the sauce and makes the garlic and red onion less aggressive. So if you aren’t a fan of assertive garlic and red onion, I bet you would love this little twist.
It’s almost St. Patrick’s Day as I am writing this post and wouldn’t this sauce make the perfect green sauce for a delicious dinner! The colors are so bright and fun!
This sauce can be made in a food processor or a blender or even with an immersion blender, you want it to be blended but still have a little texture left. The chimichurri featured on the steak is roughly blended and has more texture and the sauce in the bowl is blended a little finer, they both taste delicious and it is just preference.
What you need to make Chimichurri Sauce:
makes ~1 1/4 cups
- 1 bunch fresh parsley or roughly 1 cup packed – stems removed, flat leaf or curly both work
- 1 bunch fresh cilantro or roughly 1 cup packed – stems removed
- 2 tablespoons fresh oregano – optional
- 2 small chili peppers or 1 large – jalapeno, serrano or chili of choice, seeds removed
- 2 large cloves garlic
- 1/3 cup red onion – diced
- generous pinch of salt
- generous pinch of sugar
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil – this isn’t traditional but I like to add it to my sauce
- Squeeze of lemon juice – optional
Instructions
- Add all ingredients into a food processor or blender and pulse until the mixture is well blended but still has some texture to it.
- Serve on or with steak, chicken, pork or vegetables,
- Refrigerate leftover sauce for about 1 week.
Here are a few other sauce recipes you may love:
Basil and Cilantro Chimichurri Sauce
Sage Cream Sauce
Alfredo Sauce
Cranberry Sweet and Sour Sauce
Easy Teriyaki Sauce
Chimichurri Sauce
Ingredients
- 1 bunch fresh parsley or roughly 1 cup packed – stems removed flat leaf or curly both work
- 1 bunch fresh cilantro or roughly 1 cup packed – stems removed
- 2 tablespoons fresh oregano – optional
- 2 small chili peppers or 1 large – jalapeno serrano or chili of choice, seeds removed
- 2 large cloves garlic
- 1/3 cup red onion – diced
- generous pinch of salt
- generous pinch of sugar
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil – this isn’t traditional but I like to add it to my sauce
- Squeeze of lemon juice – optional
Instructions
- Add all ingredients into a food processor or blender and pulse until the mixture is well blended but still has some texture to it.
- Serve on or with steak, chicken, pork or vegetables,
- Refrigerate leftover sauce for about 1 week.