Simple chimichurri sauce is such a vibrant way to level-up your steak, chicken, fish or even breakfast eggs. The most beautiful green sauce adds the perfect zingy brightness to any dish. With a few simple ingredients it can be made in less than 10 minutes.
What is Chimichurri?
Originally found in Argentinain and Uruguayan dishes, it is such a flavorful fresh sauce that is a perfect condiment for meats and eggs.
Similar to pesto, chimichurri is a raw sauce that is made by blending the ingredients together until it is a smooth thick consistency. The flavors are strong but when added to the top of grilled steak, fish or eggs, the flavors will be less intense but will still add a delicious fresh zing.
- Fresh parsley – the main ingredient. Parsley has an earthy, slight mild peppery flavor.
- Fresh Cilantro – has a fresh citrus-like flavor. Some people taste soap with they eat cilantro, if you do not like cilantro, feel free to skip this ingredient and substitute with more parsely.
- Purple Onion – raw purple onion has a lot of zing, which gives this chimichurri it’s extra brightness and freshness. A little goes a long way.
- Fresh Smashed Garlic – using the back of your knife carefully smash the garlic cloves to break off the peel and then add it right to the blender, no chopping necessary.
- Apple Cider Vinegar – the sweet and tart acidity blends all the amazing flavors together into a magical chimichurri sauce.
- Olive Oil – gives the sauce a creamy consistency and helps balance all of the strong flavor personalities.
- Salt – brings out the ingredients their true flavor.
- Red Pepper Flakes – adds a spicy kick. Add in after blending if you want to have little flecks of color. Optional but recommended.
Steak, Chicken, Fish, Eggs
Top all of your favorites with homemade chimichurri sauce. It’s one of the best condiments to top your grilled steak, kabobs, chicken and fish all summer long. Make a batch, pour into a food-safe container with a lid and store in the refrigerator, it will last about 3-5 days, keeping that vibrant green color.
Our favorite steak to grill for chimichurri is a skirt steak – it’s thin with a great “steak-meaty” flavor. Any white fish (cod or tilapia) would be ideal for chimichurri. Grilled shrimp kabobs.
Morning breakfast burritos with scrambled eggs, bacon and chimichurri is delicious.
There are so many options, it’s hard to go wrong.
Simple Chimichurri Sauce
Ingredients
- 3 cups Fresh Parsley removed from stems & packed
- ½ cup Fresh Cilantro removed from stems & packed
- ½ Purple Onion - peeled and chopped
- 3 cloves Garlic - smashed and peeled
- 3 TBSP Apple Cider Vinegar
- 3-4 TBSP Olive Oil
- ¼ tsp Salt
- ¼ tsp Red Pepper Flakes
Instructions
- Remove the parsley and cilantro from the stems.
- Add the parsley, cilantro, purple onion, garlic cloves, apple cider vinegar, olive oil, salt and red pepper flakes into a blender.
- Blend until smooth.
