Chimichurri Sauce

Is anybody else having a minor anxiety attack about the fact that summer is nearly over?! Ok, granted, I'm seriously looking forward to fall and all that it brings, including all the tasty food. But let's not forget that summer has been pretty good to us! I mean, sunny and warm weather, beach days, outdoor grilling, backyard chillin, breathtaking sunsets and, of course, puggie snugs?! It's been pretty stellar. Summer, you will be missed! 

So before I get too ahead of myself and get too excited about fall quickly approaching (because you know I will), let's take a step back and relish these last few gorgeous days of summer. And, if you ask me, the perfect way to do such a thing is to fire up ze grill! 

Because summer has been awfully good to us, I think it's only fitting that we send it off in style. And, to me, there's nothing like grilling a big, juicy steak to really class things up. Almost every time I grill steak, I know I'm making chimichurri to go with it. Steak and chimichurri is just about as natural of a combo as pb&j in our house! And once you've had it, it's easy to see why.

Not familiar with the churri? Think of a slightly spicy, super zesty herb sauce that you douse on grilled meats, most traditionally with steak. The bright, fresh herbs beautifully accentuate smokey, charred meats and create for the most colorful of presentations. The best part is it only takes a few seconds to throw together in the food processor for an impressive, homemade condiment to grace your dinner table. But don't worry, you don't have to tell people that this gorgoues, flavor-packed sauce didn't take you hours in the kitchen – your secret is safe with me!

So before you even think about reaching for the A1 (as if), think again and get yourself into chimichurri gear for the rest of your late summer BBQ needs. Once you make it once, it'll pretty much become a staple in your household just as it has for me. 

Chimichurri Sauce


  • 1/2 cup white balsamic vinegar
  • 4 garlic cloves, whole and unpeeled
  • 1 shallot
  • 1-2 teaspoons red chili flakes
  • 2 bunches cilantro, rinsed and stems chopped off
  • 1 bunch parsley, rinsed and stems chopped off
  • 2 tablespoons fresh oregano
  • 3/4 cup extra virgin olive oil
  • Salt and pepper to taste


Place balsamic vinegar, whole garlic cloves, shallot, red chili flakes, cilantro, parsley and oregano in the bowl of a food processor. Combine ingredients on low speed for about 2 minutes. Leave food processor on and slowly start to stream in olive oil. Season to taste with salt and pepper. Serve immediately over rare skirt or flank steak. I find that seasoning your steak with salt, pepper, chili powder and a touch of brown sugar pairs beautifully with the zesty chimichurri! 

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