Easy Chimichurri Sauce

This Chimichurri Sauce adds flavor to your steak. You get an herby-citrus flavor from the herbs and a zing from the red pepper flakes

If you've never had a steak with Chimichurri Sauce you don't know what you are missing. It's so easy to make that you will want to make some every time you grill going forward.

I was first exposed to this meat condiment while watching an episode of Bobby Flay. I don't exactly recall how he made his but I was on a mission to make one that worked for my taste buds.

What I love about a sauce recipe like this is that it uses simple ingredients that I almost always have on hand. On the rare occasions when I don't have any shallots, I simply substitute for a red onion.

🥩 What is Chimichurri Sauce

Chimichurri Sauce is an Argentinian sauce used as a topping for grilled meat. It is typically made with Italian Parsley, Olive Oil, Garlic and Red Wine Vinegar.

The quantities listed below for this wonderful steak sauce is a little more on the liquid side. If you prefer your sauce to be a little thicker I would suggest either adding more cilantro and parsley or using just a little less olive oil.

And don't forget, a little crushed red pepper flakes go a long way. If you don't want this sauce to be too hot, use less red pepper flakes or you can leave them out completely.

🔪 Equipment Needed

You will need a food processor to make this Chimichurri Sauce.

For more great homemade Sauces like this one, check out my assortment of Condiments, Sauces and Dry Rubs Recipes.

Italian Parsley and Flat-Leaf Parsley are basically the same thing. Grocery stores may use either name.

📋 Gather your Ingredients

You will need the following ingredients to make this Chimichurri Sauce recipe (see recipe card for quantities): Fresh Cilantro, Fresh Italian Parsley, Garlic Cloves, Extra Virgin Olive Oil, Red Wine Vinegar, Crushed Red Pepper Flakes, Kosher Salt and a Shallot.

🥣 How to make Chimichurri Sauce

Add all of the ingredients except for the shallot to a blender or food processor. Pulse until the ingredients are well chopped, but not pureed.
Scrape down the sides with a spatula so the ingredients can process evenly. Transfer the chimichurri to a bowl. Add the shallot and stir till well combined.
Add more salt, red vinegar and red pepper flakes to taste.
Cover with plastic wrap and store in the refrigerator until you are ready to use it.

📖 Recipe