A quick and easy chimichurri sauce to pair with your favorite cut of meat.
Easy Chimichurri Sauce: The Ultimate Fresh Topping for Steak & Tacos
If you’ve ever sat down at a high-end steakhouse and wondered how they make their meat taste so vibrant, the answer is usually Chimichurri Sauce. This quick and easy recipe is a fan favorite because it brings an incredible pop of freshness to almost any dish.
While many people think of this as just a “sauce for steak,” it is surprisingly versatile. Whether you are topping Reverse Seared Tomahawk Steak, drizzling it over fresh tacos, or using it as a marinade, this sauce tastes like it took hours to make—even though it only takes 15 minutes of prep.
The Secret to Bright Flavor: Freshness Over Everything
The key to making this recipe pop is using simple but FRESH ingredients. We combine:
- Fresh Herbs: A mix of parsley, cilantro, and oregano.
- The “Bite”: Fresh jalapeno (or red peppers) , shallot, and plenty of garlic (I use 8-10 cloves for that bold flavor!).
- The Base: A high-quality Extra Virgin Olive Oil and Red Wine Vinegar.
Equipment You’ll Need
To make this process ridiculously quick, I recommend using a food processor or blender. It saves you from having to finely chop every herb by hand and ensures a consistent texture.
The Importance of the “Resting Time”
One of the most important steps in this recipe is letting the aromatics (jalapeno, garlic, and shallot) marinate in the red wine vinegar for 30–60 minutes before adding the herbs and oil.
- Why it works: The acidity of the vinegar “mellows” the raw bite of the garlic and onion while infusing the liquid with their flavors. This creates a more balanced sauce that doesn’t overwhelm the meat.
How to Store and “Thaw” Olive Oil
Because this sauce is olive oil-based, it will naturally solidify if you store it in the refrigerator.
- Pro-Tip: Always remove your chimichurri from the fridge at least 15 minutes before serving to allow the oil to “thaw” back into its liquid state.
Ingredients
- 1 cup Extra Virgin Olive Oil
- ½ cup Red Wine Vinegar
- 1 Shallot (finely chopped)
- 1 Jalapeno (finely chopped)
- 8-10 Cloves of Garlic (finely chopped)
- ½ cup Fresh Cilantro (finely chopped)
- ½ cup Fresh Parsley (finely chopped)
- 1 Tbsp Fresh Oregano (finely chopped)
- Salt to taste
Instructions
- Prep the Herbs: Use a food processor to blend the Cilantro, Parsley, and Oregano until finely chopped, then set aside.
- Infuse the Aromatics: Blend the jalapeno, garlic, and shallot in the food processor. Transfer the mixture to a bowl and stir in the red wine vinegar. Let this sit for 30–60 minutes to allow the flavors to marinate.
- Finish the Sauce: After resting, add your chopped herbs to the wet mixture. Slowly whisk in the olive oil until fully combined.
- Serve: Drizzle over your favorite cut of meat and enjoy!
Common Questions
- Can I make this in a big batch? Absolutely! This sauce stays fresh in the fridge for several days, making it perfect for meal prep.
- Is this sauce spicy? It has a mild kick from the jalapeno, but you can remove the seeds or use less if you prefer a milder version.
- What does it pair with? It was a crowd-pleaser with our Reverse Seared Steak, but it’s also great on poultry, pork, or even roasted vegetables.
If you love fresh condiments, try my chili onion crunch or my Ranch Dressing next!
Easy Chimichurri Sauce
Equipment
- food processor or blender Optional
Ingredients
- 1 cup Olive Oil
- ½ cup Red Wine Vinegar
- 1 Shallot Finely Chopped
- 1 Jalapeno, optional Finely Chopped
- 1 tsp Red chilli flakes optional if you don't want jalapeno
- 8-10 Cloves of Garlic Finely Chopped (use less if you aren't a garlic lover like me!)
- ½ cup Fresh Cilantro Finely Chopped
- ½ cup Fresh Parsley Finely Chopped
- 1 Tbsp Fresh Oregano Finely Chopped
- 1 cup Extra Virgin Olive Oil
- Salt to taste
Instructions
- If using a food processor, blend Cilantro, Parsley & Oregano until finely chopped. Set aside and clean out food processor.
- Next add jalapeno (or red pepper flakes), garlic & Shallot to food processor blend until finely chopped. Move mixture to a bowl and add ½ cup of red wine vinegar. Let sit for 30-60 minutes to allow the flavors to marinate.
- After 30-60 minutes add the bowl of Cilantro, Parsley & Oregano to wet mixture. Slowly whisk in Olive Oil. Serve over your desired meat.
[…] 4. Remove steak and heat up cast iron or heat up grill. Grill on high heat for about 8 minutes flip steak over grill the other side for about 8 to 10 minutes while you’re cooking the second side baste the steak with the butter Rosemary and garlic. Serve with butter or our Chimichurri sauce. […]