How to Make Chimichurri
Bright, fresh, and packed with bold flavor, chimichurri is the ultimate sauce for grilled and griddled meats. This Argentinian classic combines fresh parsley, garlic, vinegar, and olive oil with a hint of spice, creating a tangy, herby kick that cuts through rich, juicy steak. Whether you drizzle it over a perfectly seared ribeye or use it as a marinade, chimichurri adds an unbeatable depth of flavor. Let’s dive into how to make this easy, no-cook sauce and why it’s a must-have for your next griddle cook!
Chimichurri Sauce (Fresh & Herbaceous)
Ingredients
- 1/2 C fresh parsley chopped
- 1/4 C fresh cilantro chopped
- 3 cloves garlic minced
- 1/2 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 1.5 tbsp lemon juice half a lemon
- 1/3 C extra virgin olive oil
- salt and pepper to taste
Instructions
- Finely chop the parsley and cilantro.
- Mix in minced garlic, red pepper flakes, vinegar, and lemon juice.
- Slowly whisk in olive oil until well combined.
- Season with salt & pepper. Let it sit for 10–15 minutes before serving to develop flavor.