Chimichurri sauce is a fresh, green condiment from Argentina that is great on everything from steak, eggs, veggies...even french fries.
The first few times I made this awesome sauce, I tried recipes that were prepared in a food processor. What this did was emulsify the oil and made a more creamy sauce. While this tasted great, I was after the more traditional, chunky sauce that showcased all the fresh ingredients...a more olive oil looking sauce.
After a few attempts that tasted too vinegar-y, this was the winner. My family LOVED it. It's really simple and I hope you love it too.
- 1/2 cup red wine vinegar
- 4 cloves garlic, minced
- 1 whole shallot, finely chopped
- 1 teaspoon kosher or large flake salt
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped fresh cilantro
- 3/4 cup extra virgin olive oil
- pinch of red pepper flakes (optional)
Get the first 4 ingredients ready first and combine the red wine vinegar, garlic, shallot, and salt and allow this to sit and marinate while you get your other ingredients ready, about 10 minutes.
Add the parsley and cilantro to the first 4 ingredients in a bowl and then whisk in the olive oil last with fork. Salt to taste and add the red pepper flakes if you want a little kick. If you happen to have a large mortar and pestle, crush and grind all the ingredients a bit to really combine...if not, no biggie, just mix well.
I store this in a mason jar in the fridge and spoon it onto anything and everything! Just shake it up before using as it will separate. I usually try to use it up within a week. It makes about a cup and a half of sauce.
Enjoy and let me know if your family loves this fresh sauce as much as mine does!
Note: People either like cilantro or they don't. If you don't you can use all parsley and visa versa...all cilantro. If you like both, try it the way I've written it as it's the perfect mix in my opinion. And yes....fresh herbs are a must with this one.
How do I use Chimichurri?
The day I make it I usually put it on tri-tip...because that is usually what inspires me to make it!
The next day I'll usually make a big romaine salad and dress it with ranch or caesar dressing. I then chop up some leftover tri-tip and put it on top and drizzle Chimichurri on top of the steak. This makes an easy and DELICIOUS salad. My husband loves it too!
The third day we had a burger + fry night and I made these Chimichurri + Gorgonzona Sweet Potato Fries which were to die for... and that finished off the Chimichurri Sauce in 3 days for 2 or 3 people.
This sauce is excellent on everything though! Tell me how you use it in the comments. Great on eggs, veggies, shrimp, steak, fries and more!