The Steak issue

Chimichurri Sauce

Yield 1 cup
5 ratings

This South American herb sauce, similar to a pesto, is especially good on grilled steaks.  It’s also fantastic as a marinade.


1 shallot, finely chopped

1 Fresno chile or red jalapeño, finely chopped

3-4 garlic cloves, thinly sliced or finely chopped

½ cup red wine vinegar

1 teaspoon kosher salt, plus more as needed

½ cup finely chopped cilantro

¼ cup finely chopped flat-leaf parsley

2 tablespoons finely chopped oregano

¾ cup extra virgin olive oil


Combine shallot, chile, garlic, vinegar and 1 teaspoon salt in a medium bowl. Let sit for 10 minutes.

Stir in cilantro, parsley and oregano. Using a fork, whisk in the oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Use the remaining sauce to marinate the meat before cooking.


Ingredients used in this recipe