Chimichurri Sauce

I have a life changing secret to share with you. Life. Changing.

This little secret is called chimichurri and it is, well, life changing. Delightful. Fresh. Easy. Flavorful. Versatile…

You get the point.

Chimichurri is a green or red sauce for grilled meats. This sauce originally from Argentina, land of beef, so it is especially good with steak. There are lots of ways to assemble a yummy chimichurri but my favorite version packs lots of fresh flavor and uses only a handful of ingredients. I told you, it’s easy.

While chimichurri is supposed to be served with steak we love it on just about everything. Scrambled eggs, grilled chicken, fish, and spread on turkey sandwiches are just a handful of our favorite ways to eat chimichurri other than with a perfectly cooked juicy steak. I have literally seen Luke happily dance around the kitchen after glancing over my shoulder to see a batch of his favorite chimichurri int he works. I love that I’ve broken him of his A1 habit. I would like to state for the record, A1 steak sauce is gross.

Catherine – 1, bottled condiments containing xanthan gum – 0

Whew mama, this stuff is delicious! I’ll take a second helping of chimichurri with a side of steak please.

Chumichurri ingredients

1 cup parsley
1 cup cilantro
1/4 teaspoon salt
1 lemon, juiced
5 garlic cloves
1/4 cup olive oil

Add parsley, cilantro, salt, lemon juice, and garlic to a blender or food processor. Put the lid on the machine. While pureeing the ingredients pour olive oil into the the pour spout in the lid of the processor of blender. Mix until sauce is smooth and thoroughly mixed. Let sit sit refrigerated until ready to use. Sauce tastes best if given time to sit for the flavors to meld. Recipe can be made a day in advance and will keep in the refrigerator for a few days.