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Chimichurri - The Herbaceous Steak Sauce

This recipe isn't strictly traditional but it doesn't stray too far. Obviously it is amazing on steak but chicken, vegetables and bread are all fair game.
Prep Time10 minutes
Cook Time0 minutes
Resting Time1 hour
Total Time1 hour 10 minutes
Course: Sauce
Cuisine: South American
Keyword: chimichurri, cilantro, garlic, parsley, south american cuisine
Servings: 8
Cost: $5

Ingredients

  • 1 bunch parsley about 1 cup packed leaves and stems
  • 1 bunch cilantro about 1 cup packed leaves and stems
  • ½ small red onion about ⅓ cup diced
  • 1 jalapeno seeds and ribs removed, then diced
  • 4 cloves garlic diced
  • 1 whole lime juiced
  • ½ cup olive oil
  • ½ cup canola oil or vegetable
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • salt and pepper to taste

Instructions

  • Remove the excess stems from the parsley and cilantro and chop into a medium fine dice. I usually make a big pile of the herbs and continue chopping until the size looks as pictured. Add to a medium bowl.
  • Removed the ribs and seeds from the jalapeno and dice. Dice the onion and garlic. Add to cilantro and parsley.
  • Add oregano, lime juice, red wine vinegar, olive oil and canola oil to bowl. Salt and pepper to taste. Wisk to combine.
  • The sauce can be used right away but will taste better if allowed to rest for at least an hour. This can be made before hand and stored in an airtight container in the fridge.