Chimichurri Sauce

If you’re looking for something very, very nice to serve with your next grilled meat this South American sauce is the perfect condiment for steaks, chops, sausage and anything else you can grill. Traditionally served with red meat it’s also superb as a sauce or marinade for chicken, fish and seafood. It’s a versatile sauce, too, try it on cooled & sliced boiled potatoes for a twist on potato salad that can stand up to warm outdoor temperatures. If serving with lamb, add ½ cup finely chopped mint to the mixture for a truly outstanding sauce for lamb.

1 bunch flat leaf Italian parsley, very finely minced
2 cloves garlic, finely minced
½ cup red wine or sherry wine vinegar
¼ cup olive oil
1 teaspoon salt
½ tsp freshly ground black pepper
Red pepper flakes to taste

Combine all of the ingredients in a small bowl and mix well. If using a food processor to chop the parsley, be careful not to over-process. Cover and refrigerate for at least one day to allow the flavors to blend together. Keeps for 2-3 weeks refrigerated.

  1. I use Lime juice instead of the vinegar and Cilantro in place of the parsley and it turns out VERY nice!

      • lvegas
      • July 24th, 2010

      I would think it would if you like cilantro. The lime sounds nice, though. There are also recipes for this that use other fresh herbs like oregano and mint that I’d also experiment with.

  2. I have had this with chicken (in a litter different form) but not with beef, thanks for the recipe…

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