30 min serves 6-8

Chimichurri Steak Sauce

The key to this recipe is the salt water. Make sure that all the salt dissolves and the mixture cools to room temperature before adding the other ingredients. It is best made by hand, VERY finely chopping the garlic and herbs. You can also use a mini food processor but the final sauce won’t have quite the body of the version made by hand. If you’re not super experienced with knife skills opt for the food processor. Also, do not attempt to make this chimichurri with dried herbs.

ACTIVE: 15 min. PASSIVE: 15 min. DIFFICULTY Easy


  • 3/4 C water
  • 1 T kosher salt
  • 1 head of garlic, cloves separated, peeled with stem ends chopped off
  • 1 C fresh flat leaf parsley, stems removed
  • 1 C fresh oregano, stems removed
  • 2 t crushed red pepper
  • 1/4 C red wine vinegar
  • 1/3 C good quality extra virgin olive oil
  1. Add water and salt to a small sauté pan and bring to a boil.
  2. Remove from heat and allow it to cool. You can place the pan in the refrigerator to quicken this process while you prep the other ingredients.
  3. Pass the garlic through a garlic press over a medium bowl or glass jar with a tight fitting lid.
  4. Mince the parsley and oregano very finely, until it is almost a paste consistency.
  5. Add your herbs and vinegar and then shake or whisk until they are combined. Do the same thing with the olive oil, then add the salt water. Alternatively, put all ingredients except the olive oil in a mini food processor and blend, streaming in the oil while the blade is running.
  6. Store in the refrigerator for at least 1 day to allow flavors to blend. Sauce keeps for 3 weeks, refrigerated.


Chimichurri Steak Sauce

Amount per 53g

  • 53g

    1 serving
  • 91kcal

  • .56g

  • 678mg

  • .7g

  • 9.09g

  • 2.33g

  • .17g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt