chimichurri sauce

Do you have foods that you are pretty much infatuated with before you even really really try it? That’s kind of how chimichurri sauce was for me. I’m sure I’d tried it once or twice (but nothing stood out in my memory) and I just knew it would be something that I really liked. It doesn’t hurt that  we’ve been having a moment with parsley. We’re putting it in just about everything: juices, bean salads, seafood pasta…and then I threw a TON of it into chimichurri sauce.

Wanting to keep things really classic, I decided to serve it over some grilled skirt steak but after trying it (garlic! shallots! parsley!) we both started slathering it over everything on our plate. I think it would be amazing on a lot of other things: grilled bread, goat cheese, grilled chicken, fish or shrimp and even greek yogurt. <– seriously! It’s so bright, so flavorful, I can’t think of a thing it wouldn’t be good on.

It comes together pretty quickly – just requiring lots of chopping. And so long as it’s accompanied by a little wine, I find the chopping process totally therapeutic.

Chimichurri Sauce

by Emily Dingmann

Prep Time: 15 minutes

Cook Time: n/a

 

Ingredients (2 cups)

  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 3 green onions, thinly sliced
  • 1/3 cup red wine vinegar
  • 3 cups mixed chopped herbs (I used cilantro and parsley)
  • 1/2 cup olive oil
  • salt, pepper and red pepper flakes

Instructions

Combine garlic, shallot and green onion with red wine vinegar for about 10 minutes.

Stir in chopped herbs, olive oil and seasonings.

Serve over steak, fish, chicken, veggies or with grilled bread.

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Comments

  1. says

    I love chimichurri, too! There’s an Argentinian steakhouse here in Chicago that gives you a bowl of it with your meal and I always go nuts on that thing. And yes, it is good with everything. :) Looks like a delicious dinner you had!

    • Emily says

      We don’t either and it is seriously depressing. We were house-sitting when I made this and grilled pretty much everything we could. :)

  2. says

    Love Love Love Chimichurri. After my freshman year of college, I went to Argentina for two months. I swear I ate my weight in chimichurri. I love it with bread for dipping because I’m a carbaholic.

  3. says

    Liv­ing in New York for ten years, I had long for­got­ten about chimichurri, until recently when I stum­bled upon it while perus­ing a menu online. So when I came home the other night and found myself star­ing at the abun­dance of pota­toes from my CSA in a bowl on my kitchen counter, chimichurri popped into my head. I thought that sweet pota­toes and chimichurri would be the per­fect veg­e­tar­ian ver­sion of my mom’s sweet skirt steak with chimichurri. Unfor­tu­nately I only had an abun­dance of white and pur­ple pota­toes but I did also have some yel­low beets. So I decided to whip up some chimichurri sauce and roast all three in the sauce. The fla­vor was exactly how I remem­bered it. Being the Greek yogurt fanatic that I am, I also decided to blend some of the left­over sauce with some Greek yogurt to make a creamy top­ping. All of it merged together really nicely and that night I enjoyed my first night in in a long time, topped off with a movie and a deli­cious healthy meal.

  4. says

    I really love the set up of having this grilled vegetable barbecue combined with skirt steak and chimichurri sauce. The sauce is indeed worth a try. I’ll try this out with your provided ingredients and instructions. Thanks Emily! :)

  5. says

    That looks like the *perfect* summer meal! We have a TON of parsley and cilantro from our CSA… so making this sauce!

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