Jump on board the Flavor Train with this Ultimate Chimichurri sauce! Packed with fresh herbs & spices you’ll send your dishes over the top with this insanely delicious sauce!
So chimichurri sauce is one of those sauces that sounds super complicated and requires special ingredients but it’s not and it doesn’t. These ingredients are ones that you pretty much can find year round in the store. Cilantro is a KEY component in this dish. But I know, I know you hate cilantro. Fine, you can make this with using just fresh parsley and oregano – some say it’s actually the authentic Argentine way. However for me it’s all about the Cilantro. I need it and I love it.
To make this dish is seriously simple – no real prep work other than chopping the onions ahead of time. All you need is a food processor and a little patience (just to stream in the oil).
Most of us know to use chimichurri on skirt or flank steak. Rightly so, it’s awesome (see pic below) but you can use it in so many other ways. I love it atop a fritatta or as a base for a steak/chicken/shrimp crostini. It’s great used with grilled steak on a pizza or really any protein. And yes even in a soup it’s a nice additive topping.
This is one of those sauces where every time we go out for Mexican and I see it on the menu I will purposely order some of it. It’s not sweet, it’s not spicy, it’s just…zingy if that’s a word even. It packs a zing to the taste and thanks to all of the fresh herbs it really has a bright flavor.
Now as you can see below this literally is a one “pot” recipe. You just put all of the stuff (well almost all) into the food processor, pulse it up and then while the processor is running you want to stream in the oil slowly. By streaming in the oil you’re actually blending the oil into the mixture so when it rests, it doesn’t break (separate). If you don’t have a food processor you can whisk it in but again you need to stream it in slowly while whisking this the whole time.
This recipe I’ve been making for a bajillion years but honestly I haven’t made me for a long time. I just “forgot” about it. I “remembered” it when I had stopped at Sam’s club on my way home from work on a Friday night. Now even though I only needed a few things I still have to go through all of the food aisles. I’m my mother’s daughter, what can I say? LOL Anyway as I was passing the meat aisle I saw these flank steaks that were on special. I don’t make flank steak that often because I don’t eat that much red meat and it’s been really expensive where I live. However this time it was only like $2 a pound. Misprint, perhaps? Score for Lori? HELL YES! LOL So I put a few packages in my cart and then took it out to my car (yes I paid for it first lol) I then was like “Oh crap! I have nothing to make with this.” No worries though. I hit up my Walmart and grabbed my ingredients for the chimichurri sauce plus some onions and peppers.
This sauce is best when you let it rest for about 30 minutes. So I didn’t make this that night, instead I made it the next day as I wanted to give my flank steak a good 12 hours or so to marinate overnight. I’ll be sharing that recipe for the broiled flank steak soon but this sauce you need this in your life ASAP. It’s kinda ‘weird’ looking color-wise as it’s not bright like a vivid green and it’s not muted like mushed peas. It’s kinda somewhere in between. LOL
So this weekend if you’re looking for something different AND delicious definitely hit the market for these ingredients and whip up a batch. Grab some flank steak or protein of choice and have at it. I’m thinking Friday night movie nachos but instead of that gooey cheese sauce I’m going with some grilled shrimp, pineapple salsa fresca and this chimichurri sauce drizzled all over it.
Sounds pretty good, huh?Print
- 1 cup packed fresh cilantro
- 3/4 cup packed fresh parsley
- 1/2 cup red onion, chopped
- 2 tablespoon garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/8 cup red wine vinegar
- 2 tablespoon lime juice
- 1/2 – 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar *optional
- 3/4 cup olive oil
- In the bowl of a food processor, add the cilantro, parsley, garlic and red onion. Pulse just until small pieces form.
- Add in the red wine vinegar, lime juice, and pulse a few times.
- With the processor running slowly stream in the olive oil just until combined.
- Remove the sauce from the food processor; add in the salt, pepper, red pepper flakes and option al sugar. Stir just until combined.
- Store in a lidded container in the fridge for up to a week.
Stay tuned for this OMGod this is amazing Broiled Honey Garlic Flank Steak recipe!