Chimichurri Sauce

Chimichurri Sauce in a bowl

We spend as much time outdoors as we can in the summer and that includes eating meals outside. We have a screened-in porch, which makes that possible even when it rains or when the mosquitos are swarming everywhere. That means cooking outside and keeping the indoor cooking to a minimum. Grilling steaks and topping it with this quick and easy Chimichurri Sauce fits the bill!

Chimichurri sauce is a South American recipe. It’s a green sauce made up of parsley, garlic, oregano, white vinegar and olive oil. I’ve taken some liberties here and use red wine vinegar in lieu of white vinegar and added scallions and a pinch of red pepper flakes. It’s a slightly spicy sauce!. Make it  a couple of hours in advance to let the flavors mesh and store in the refrigerator. The sauce can be made a day or two in advance, but do serve it at room temperature. Just leave it out for 30 minutes before dinner.

Chimichurri Sauce in a food processor

Make our Potato Packets as a side; potatoes, onions, olive oil, and seasonings wrapped in foil and cooked on the grill. A totally pot- and pan-free meal!

Watch our video on Grilled Ribeye Steaks (boneless).

Chimichurri Sauce with steak

Method

Place the parsley, scallions, oregano, vinegar, lemon juice, garlic, olive oil, salt and pepper flakes in a food processor.

Pulse until coarsely chopped, but don’t overdo it and turn it into a purée!

Chimichurri Sauce chopped

The sauce can be made a day or two in advance, but do serve it at room temperature.

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Chimichurri Sauce

Chimichurri Sauce with steak

Use this sauce on grilled steak, chicken, fish, or vegetables. Perfect recipe for easy outdoor living!

  • Author: Trish Lobenfeld
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 cup 1x
  • Category: Sauce
Scale

Ingredients

1 cup packed parsley
4 scallions, green tops included
2 tablespoons packed oregano
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cloves garlic (about 2)
1/2 cup olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon crushed red pepper flakes

Instructions

1 cup packed parsley
4 scallions, green tops included
2 tablespoons packed oregano
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon cloves garlic (about 2)
1/2 cup olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon crushed red pepper flakes

Place the parsley, scallions, oregano, vinegar, lemon juice, garlic, olive oil, salt and pepper flakes in a food processor.

Pulse until coarsely chopped, but don’t overdo it and turn it into a purée!

The sauce can be made a day or two in advance, but do serve it at room temperature.

Keywords: sauce, spicy sauce, sauce for grilled meat, sauce for grilled chicken, sauce for grilled fish, sauce for grilled vegetables

 

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