Recipe: Chimichurri sauce

I’m always after a good chimichurri recipe, so leave it to the excellent staff of Good Eating to find one.

It’s perfect for layering over grilled steaks or chicken and in my opinion, a great summer sauce.

1 cup flat-leaf parsley leaves (or 1/2 cup cilantro or basil plus 1/2 cup parsley)*

2 tablespoons fresh oregano leaves

2 large cloves garlic, whole

¼ small yellow onion, whole

¼ cup extra-virgin olive oil

2 tablespoons red wine vinegar

½ teaspoon red chili flakes

Kosher salt and freshly ground pepper, to taste

2 pounds skirt steak or flank steak


*I opted for 1/2 cup cilantro for more flavor + 1/2 cup basil and ditched the parsley all together, so perfect for all you parsley haters. 🙂


Ready for the easiest instructions of all time?

Place all ingredients into a blender; blend to a smooth sauce. Taste for seasoning.


There you have it, quick, easy, cheap and excellent melt in your mouth sauce you’ll want to put on pretty much everything.

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