If you haven’t tried chimichurri sauce on top of a hot, grilled steak – you are really missing out. The perfect chimichurri sauce goes great on all grilled meats and you can use it as a dip, topping or a marinade to bring unique flavor to your favorite grilled items. It’s a simple to make and brightly colored sauce filled with fresh herbs, garlic, and tangy vinegar.
There are tons of excellent looking chimichurri sauce recipes out there, but I tried to follow my motto and keep it simple with this one. I wanted a simple sauce packed with fresh herbs and garlic that wasn’t too oily. After a few tries, I found a winning combination. This sauce is garlicky, tangy, herby and just the right consistency for pouring all over a hot steak.
Doesn’t that look amazing?
Go make up a batch of this chimichurri sauce to add a new flavor to your grilling experience. It’s very versatile, let us know what creative ways you think of to use it! So far we’ve had it with steak, salmon, salmon and eggs, steak and eggs (sensing a theme?) and as a dip for plantain chips. The possibilities are endless with this flavorful sauce. Also, you can keep any leftovers in a jar in the fridge for about a week.
If you try out this recipe, let us know what you think by leaving a comment below and adding a rating. Also, take a picture and tag it on Instagram #realsimplegood so we can check it out!
- Food Processor
- 1 cup parsley - packed
- 1/2 cup cilantro - packed
- 3 tbsp chives
- 1 shallot
- 4 cloves garlic
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
If you use a food processor:
- Place all of the ingredients in the processor and pulse to a semi-smooth consistency.
If you use a knife:
- Chop up the parsley, cilantro, chives, shallot and garlic and place them in a medium bowl. Add in the salt, pepper, vinegar and oil. Mix everything well.
- Serve immediately, use it as a marinade or keep in a jar for later.