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Steak with Chimichurri Sauce
This fresh and zingy chimichurri, which doubles as a marinade and sauce, is packed with flavor and will upgrade any cut of steak.
Ingredients
- ½ cup flat-leaf parsley, roughly chopped
- ¼ cup cilantro, roughly chopped (optional)
- 4 cloves garlic, peeled
- 1 shallot, peeled and roughly chopped
- 1 teaspoon dried oregano
- 1–2 teaspoons red pepper flakes (start with 1 for mild, 2 for more heat)
- 3 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ – ⅔ cup extra-virgin olive oil, good-quality
- Prep time
- 15 minutes
- Cook time
- 15 minutes
Instructions
- Add parsley, cilantro (if using), garlic, shallot, oregano, red pepper flakes, red wine vinegar, salt, and black pepper to the bowl of a food processor.
- Pulse several times until everything is finely minced — stop before it turns into a paste.
- Transfer the mixture to a bowl. Pour the olive oil over the top and stir gently to combine.
- Let sit at room temperature for at least 15–30 minutes before serving to allow the flavors to meld.
- Spoon generously over grilled steaks, chicken, shrimp, or veggies. Also works beautifully as a marinade or sandwich spread.
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