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Simple Chimichurri Sauce

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Adding this recipe for of a simple Chimichurri sauce to your meals will give you the bump in flavor you have been looking for. All you need a a food processor and you are on your way to spice up that flavor.

Chimichurri Sauce on top of grilled flank steak.
The Flavor Boost You’re Looking For!

CHIMICHURRI IS THE PERFECT MATCH

A perfectly charred steak paired with this chimichurri sauce is the best. Not to be mistaken you can use any other protein with this chimichurri sauce like; chicken, shrimp, salmon or even vegetables. You won’t be able to resist a charred grilled flank steak, topped with beautiful and flavorful Chimichurri Sauce. The colors alone are so inviting and will have you excited to display your dish for your family or friends.

SIMPLE INGRDIENTS, BOLD FLAVORS

  • FLAT LEAF PARSLEY; It is best to use flat leaf parsley, but if you have curled that is fine. It will just change the texture.
  • OREGANO; Gives off the peppery and sweet bite that the sauce needs.
  • CILANTRO; Is a tangy version parsley.
  • GARLIC; Gives the savory and richness to the sauce.
  • BELL PEPPERS; I like to use red and orange simply because they are the sweetest of the bell peppers.
  • RED PEPPER; You only need on of these spice masters
  • RED WINE; I substitute red wine for red win vinegar because that is what I had!
  • WHITE VINEGAR; This is what acts as a marinade agent. Breaking down muscle fibers for more tender meat.
  • EVOO; This is a major component so try to use a quality Olive Oil.
  • LEMON & LIME; For zest
A bowl showing raw ingredients for chimichurri sauce.
Loaded With Colors

MY RED WINE VINEGAR SUBSTITUTION

Many recipes call for red wine vinegar. But the first time I made this I didn’t have red wine vinegar so I created my own, with a substitution of red wine, white vinegar and lemon juice. Substitutions are easy and there’s no need to panic, because normally you can create great flavors with what you already have in your pantry.

EASY TO MAKE CHIMCHURRI SAUCE

  1. Prep and chop parsley, cilantro, oregano, peppers and garlic.
  2. Add all ingredients to the food processor. 
  3. Pulse / chop the ingredients in the food processor. You want to leave a little bit of texture in the sauce. 
  4. If you’re going to use it as a marinade, stick your meat in a bag and pour the chimichurri sauce over the top and refrigerate for 30 minutes to 24 hours.
  5. Cook your protein or vegetable and add chimichurri sauce to the top.
  6. Enjoy! 
1. Chop parsley, cilantro and oregano.
2. Chop Garlic cloves.
3. Dice red pepper.
4. Dice orange and red bell pepper.
5. Add Lemon juice
6. Add Lime Juice
6. Add Red Wine
7. Add Whit Vinegar.
8. Add EVOO.

TIPS FOR SUCCESS

  • Make your chimichurri sauce ahead of time so that it can rest and the flavors can melt together.
  • Taste your chimichurri sauce as you are making it. Add more salt, or lemon juice as needed.
  • You do not have to use a food processor for this recipe. A blender or immersion blender or chopping your ingredients very finely will also work.

FREQUENTLY ASKED QUESTIONS

Can you freeze chimichurri sauce?

Yes, use an ice cube tray to freeze your chimichurri sauce. Pour the sauce into each section and freeze overnight. Use as needed.

Can you use dried oregano?

Yes, You can use dried oregano for this recipe. It will not give you as strong a flavor as fresh oregano. Fresh is always best.

Flank steak fanned with chimichurri sauce on top.

OTHER RECIPES YOU MIGHT ENJOY!

Flank Steak with Chimichurri sauce spread on top.

Simple Chimichurri Sauce

Grilling season or not…. This chimichurri sauce is a recipe you can create year round. The colors alone are so inviting and will have you excited to display your dish for your family or friends. The perfectly charred steak paired with this chimichurri salsa is the best. Not to be mistaken you can use any other protein with this chicken would be a great option as well as shrimp or salmon. You won’t be able to resist the charred grilled flank steak, topped with beautiful and flavorful chimichurri sauce.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course, Side Dish
Servings 8
Calories 15 kcal

Equipment

  • Food processor or Immersion blender

Ingredients
  

  • 1 ½ c. Flat leaf parsley packed
  • ½ c. Cilantro Packed
  • ¼ c. Oregano packed
  • ½ Red Bell Pepper Chopped
  • ½ Orange Bell Pepper Chopped
  • 1 Red Chili pepper Diced
  • 5 Cloves Garlic Chopped
  • 1 Lemon juiced
  • 1 Lime juiced
  • ¼ c. White Vinegar
  • 2 tbsp. Red Wine
  • ¼ c. Olive oil
  • 1 tsp. Kosher salt

Instructions
 

  • Prep and chop parsley, cilantro, oregano, peppers and garlic.
  • Add all ingredients to the food processor.
  • Pulse / chop the ingredients in the food processor. You want to leave a little bit of texture in the sauce.
  • If you’re going to use it as a marinade, stick your meat in a bag and pour the chimichurri sauce over the top and refrigerate for 30 minutes to 24 hours.
  • Cook your protein or vegetable and add chimichurri sauce to the top.
  • Enjoy!

Notes

Make your chimichurri sauce ahead of time so that it can rest and the flavors can melt together.
Taste your chimichurri sauce as you are making it. Add more salt, or lemon juice as needed.
You do not have to use a food processor for this recipe. A blender or immersion blender or chopping your ingredients very finely will also work.

Nutrition

Calories: 15kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 354mgPotassium: 8mgFiber: 1gSugar: 1gVitamin A: 29IUCalcium: 5mgIron: 1mg
Keyword Sauce
Tried this recipe?Let us know how it was!

By on June 14th, 2022

About thebuttababe

HI I'm Alex! Self-Taught Home Chef and Food Photographer. I am here to help you build confidence in the kitchen. We will always have laughs and fun along the way!

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