The weather has been perfect for grilling and eating outside, and this chimichurri sauce is one of our favorite sauces to put over a delicious grilled steak. This South American specialty is delightfully green and bursting with fresh flavors. I know you’ll love it, too!
Our family was on the way home from the beach the other day when we stopped at a local fruit and vegetable stand. Something that is absolutely wonderful about living in Southern California is the availability of local, fresh fruit and vegetables. Oftentimes the produce can be purchased at a stand right at the entrance of a farm. I am especially blessed because it is more affordable than canned fruit, which is wonderful when feeding a crew of five endlessly hungry kids! On this day, we stopped for the strawberries, but while we were there, I couldn’t resist grabbing a bunch each of the bright vibrantly green parsley and cilantro.
Now I had a lot of parsley and cilantro, and I needed to think of something to make. For about ten years, we had some wonderful neighbors from Argentina and I remembered that they used to make this chimichurri sauce. So last night, we grilled some delicious steaks, and I whizzed my parsley, cilantro, and a few other ingredients into this fresh and fun sauce. We sat down to a delightful meal of the rich steaks (top sirloin and fillets), topped with the verdantly green, light, farm-fresh sauce. It was delightful!
The sauce was so easy to make and we loved it on steaks. But I think it would be equally delicious on chicken or fish. I think I might try it soon on some salmon.
Chimichurri Sauce
Ingredients
- 1 C packed cilantro leaves
- 1 C packed flat-leaf parsley leaves
- 1/4 C packed mint leaves
- 1 garlic cloves minced
- 1 T balsamic or red win vinegar
- 1/2 t red pepper flakes
- Salt and black pepper
- 1/4 to 1/2 C olive oil
Instructions
- Place the herbs and garlic into a blender or food processor.
- Add the vinegar, red pepper flakes, and salt and pepper to taste.
- Pulse a few times.
- Then continue pulsing while adding 1/4 cup of the olive oil. Keep pulsing until the mixture is pretty smooth, but leave just a little texture to the herbs. Add a little more olive oil and keep pulsing until you reach desired consistency.
- Serve over warm steaks, chicken, or seafood.
Notes
A few other grilling favorites:
Grilled Jalepeno Popper Chicken
Grouper on the Grill 
