Steakhouse Chimichurri Sauce
Bright, herbaceous, and deeply garlicky — this homemade steakhouse chimichurri takes 10 minutes and transforms any grilled protein into a restaurant-quality plate.
Ingredients
- 1 cup fresh flat-leaf parsley packed
- 4 garlic cloves minced
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Finely chop parsley by hand to ⅛-inch pieces. Do not blend smooth.
- Mince garlic as fine as possible — use flat-of-knife technique for paste.
- Combine parsley and garlic. Add olive oil, vinegar, oregano, pepper flakes, salt, pepper. Stir well.
- Rest covered at room temperature 30 minutes minimum. Overnight is best.
- Taste after resting, adjust salt and acid, and serve at room temperature.
Notes
Never blend smooth — the texture is what makes chimichurri distinctive.
Overnight refrigeration produces significantly better flavor.
Keeps refrigerated 7 days. Always serve at room temperature.
Overnight refrigeration produces significantly better flavor.
Keeps refrigerated 7 days. Always serve at room temperature.