How to Make Chimichurri Sauce for Steak & Grilled Meats
How to make chimichurri sauce for steak and grilled meats! It’s fresh, herby, acidic, and the best condiment for your next barbecue, grill out, or steak night!
What is Chimichurri?
Chimichurri is a sauce that originated from Argentina and Uruguay.
It is an herby sauce that is made mainly with parsley.
Chimichurri typically includes garlic, red wine vinegar, olive oil, garlic, salt, black pepper, oregano, and red pepper. I also like to add shallots in my chimichurri.
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How to Make Chimichurri
So how do you make chimichurri sauce for steak and grilled meats? Chimichurri is super simple and easy to whip up. It is a no-heat and no-cooking type of recipe.
Some people will say to throw all the ingredients in a food processor but I think it is worthwhile to do everything by hand.
When you blend it in a food processor, it almost turns into a paste like consistency. All the ingredients meld together and creates a thicker sauce.
That’s why I think chimichurri is best when the ingredients are finely chopped by hand. It creates a more luxurious texture when it is all mixed together.
The sauce is silky, glides on meat beautifully, and you can really taste the freshness and pop of flavor in each of the ingredients.
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How to Eat Chimichurri
We recently got a Traeger Grill so our favorite thing to do lately is grill in the backyard. Every week we’ll go and find a new meat to try. The steak pictured here is a marinated skirt steak from our local Fiesta Mart.
Chimichurri is hands down the best sauce for steaks and grilled meats! It’s fresh, herby, and slightly acidic which balances out the savory fattiness of meat perfectly.
Serve it on the side, spoon it over the meat, or toss with chicken wings.
Chimichurri also makes for a great salad dressing!
Although not as traditional to true Argentinian or Uruguayan chimichurri, I sometimes like to make a Mexican-inspired variation. For this version, I use cilantro instead of parsley, lime juice instead of red wine vinegar, and jalapeño peppers. You can also substitute red wine vinegar for lemon juice.
For the red chili, I like to use fresno or red jalapeño peppers. If you don’t have fresh pepper, you can substitute for dried red chili flakes. Add more or less based on your spice tolerance or leave it out completely. Removing the seeds will also reduce the spice.
Taste test before serving and adjust to your preference.
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- ½ cup parsley
- ½ shallot
- 4 cloves garlic
- 1 red chili
- ½ cup olive oil
- 2 tbs red wine vinegar
- 1 tsp dried oregano
- salt to taste (~ ¼ – ½ tsp)
- pepper to taste (~ ¼ tsp)
- Finely chop parsley, garlic, shallots, and red chili. De-seed chili if you want it less spicy or keep the seeds if you want it spicier.
- Mix together all ingredients.
- Taste, adjust to your preference, and enjoy!