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Homemade Chimichurri Sauce for Steak

Bursting with fresh herbs, garlic, vinegar, and olive oil, this classic Argentinian recipe is known for its bright, zesty, and slightly spicy flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1
Course: Condiment
Cuisine: Argentinian, Uruguayan
Calories: 131
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh parsley stems removed
  • ½ cup fresh cilantro stems removed
  • 4 cloves garlic peeled
  • 1 tablespoon dried oregano or 2 tablespoons fresh oregano
  • ½ teaspoon red pepper flakes adjust to taste
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Citrus juicer (optional, for lemon)
  • Airtight jar or container for storage

Method
 

  1. Prepare the Herbs.
    Rinse the parsley and cilantro under cold water to remove any dirt or grit. Pat them dry thoroughly with paper towels or a clean kitchen towel. Remove any tough stems to avoid bitterness.
  2. Chop the Base Ingredients.
    Add the parsley, cilantro, garlic cloves, oregano, red pepper flakes, salt, and black pepper into a food processor. Pulse a few times until the herbs are roughly chopped. You don’t want them to turn into a paste — keep some texture.
  3. Blend with Liquids.
    Pour in the olive oil, red wine vinegar, and fresh lemon juice. Pulse again until everything is well combined but still slightly chunky. Avoid over-blending; chimichurri should have visible bits of herbs.
  4. Taste and Adjust.
    Spoon a little out to taste. Add extra vinegar for more tang, more red pepper flakes for heat, or an extra pinch of salt if needed.
  5. Rest and Serve.
    For the best flavor, let the sauce rest at room temperature for at least 1 hour before serving. This allows the herbs and garlic to meld with the oil and vinegar. Serve drizzled over grilled meat, vegetables, or bread.

Notes

Substitutions and Variations
Herb Swaps: Replace cilantro with basil, or double the parsley if you’re not a fan of cilantro.
Acid Options: Use lime juice or apple cider vinegar instead of lemon and red wine vinegar.
Spice Levels: Increase red pepper flakes for more heat, or swap them for fresh chili peppers.
Oregano Alternatives: Try fresh oregano or thyme in place of dried oregano.
Texture: Blend until smooth for a silky sauce, or leave it chunky for a rustic version.