How to Make Chimichurri Sauce For Steak

A good steak can stand on its own. An even better steak has a delicious sauce to go with it. Like chimichurri sauce, for instance. 

What is chimichurri sauce?

Chimichurri sauce is a herb sauce originating in Argentina and Uruguay, where it is traditionally used to dress grilled meats and is pretty much a condiment for everything. Chimichurri sauce can be green or red. Green chimichurri sauce is made with olive oil, red wine vinegar, parsley, oregano, garlic, and seasonings. The red variation, which is the fierier of the two, adds chili pepper and red pepper. 

Why should you make it?

Chimichurri sauce is a popular sauce to serve with steak for two reasons:

• It tastes great with steak. Chimichurri is a zingy sauce. Fresh and strong, it adds tons of herbaceous flavor to beef.
• It is easy to make. Whip a few standard pantry ingredients into a food processor, and voila! your chimichurri sauce is ready. You can even make it without a food processor. 

What else does Chimichurri sauce go with?

Chimichurri sauce is a flavorful accompaniment to a number of meats and vegetables, including:

• Pork chops
• Roasted chicken
• Poached salmon
• Sauteed shrimp
• Oven-roasted vegetables
• Grilled vegetable kebabs

Here are some more ways to incorporate chimichurri sauce:

• Drizzle over fried eggs
• Use it as a burger topping
• Use it to marinate meat and seafood
• Add it to grain bowls
• Mix it with mayonnaise to create a sandwich spread
• Try swapping out salad dressing for chimichurri 

Now, let’s get to the meat (no pun intended) – how do you make chimichurri sauce? 

Green chimichurri sauce recipe

Ingredients

• Fresh parsley (1 cup). Remove the stalks and chop finely. 
• Fresh oregano leaves (1 tbsp), finely chopped, or alternatively, dried oregano (1 tsp)
• Garlic cloves (2), crushed
• Long red chili (1), seeds removed and finely chopped, or alternatively, dried chili flakes (½ tsp) 
• Red wine vinegar (2 tbsp); can substitute with white wine vinegar or cider vinegar
• Fine sea salt (¼ tsp) or flaked sea salt (½ tsp) 
• Extra virgin olive oil (1/2 cup)
• Ground black pepper

Method

1. Place the herbs in a bowl. Add the garlic, chili, vinegar, and the salt.
2. Add in the oil a little at a time. Mix in ground black pepper. Taste to check if you need to add a little extra vinegar or dried chili.
3. Cover and set aside for at least 30 minutes.
4. Your freshly prepared sauce is best eaten the day it is made. Store any leftover sauce in the fridge. 

You can also make this sauce in a food processor. Add all the ingredients and run the food processor until the ingredients combine thoroughly. Adjust the seasoning per your taste. Let the mixture stand for at least 30 minutes before serving. 

Red chimichurri sauce recipe

This recipe is based on the same concept as the green chimichurri with the exception of a few ingredients. 

Ingredients

• Fresh parsley (1 cup)
• Roasted red bell pepper (1). If making the sauce at home, peel the skin off the peppers. If using jarred peppers, drain the peppers first.
• Garlic (2 whole cloves)
• Smoked paprika or regular paprika
• Extra virgin olive oil (1/2 cup)
• Red wine vinegar (3 tbsp)
• Salt 

Method 

5. Blend all of the ingredients in a food processor. Or, mix the vinegar, garlic, and hot pepper, and let it sit for 10 minutes or so to mellow out. Mix the remaining ingredients together. 
6. Let the sauce sit for an hour before serving. 

You can also add 1 shallot or 1 small onion. Mince if not using a food processor. If blending in a food processor, coarsely chop the onion. 

Note:

• Chimichurri sauce can have a bitter taste if the parsley is not fresh or if you add too much garlic or oregano. If the weather is too hot, then in time, chimichurri sauce may acquire a bitter taste. 
• Don’t have fresh herbs in your pantry? You can buy chimichurri seasoning, which is also labeled as dry marinade or dry rub. Chimichurri seasoning has dried parsley, oregano, garlic powder, and other herbs and spices. You can also use the dry seasoning to make chimichurri sauce. Add olive oil, water, vinegar, and lemon/lime juice to make a paste. 

How to store chimichurri sauce

Storing a sauce properly is crucial to preserve its flavor, prevent spoilage, and reduce food wastage. Homemade sauces go bad faster than their store-bought counterparts. Storing any sauce, including chimichurri sauce, correctly is easy.

Freshly made chimichurri sauce typically lasts for up to 5-7 days. Store-bought jars may last up to 2-3 weeks when opened and placed in the fridge.

The best way to store homemade chimichurri sauce is to place it in an airtight container and keep it in the fridge. You can also freeze the sauce, which will help preserve it for longer. Here are some of the options you have:

• Place the chimichurri sauce in a freezer plastic bag. The sauce will remain good for up to three weeks.
• Store the sauce in airtight stasher bags. These are flexible, airtight bags that help save freezer space. The sauce will have a shelf-life of 2-3 months.
• Place the chimichurri sauce in an airtight mason jar and store it for up to 2-3 months. 

Whatever type of container you store the sauce in, and whether you place it in the fridge or freezer, make sure the lid is securely shut. Any air leaks will only hasten degradation and the sauce will go bad faster than anticipated. 

You can easily tell if your chimichurri sauce has gone bad. It will lose its bright color and become dark and dull. In fact, as the days go on you will see the changes in the coloring. Another sign is that the sauce won’t taste as fresh as it did, lacking the pungent flavors of the herbs that have been infused in it. 

Elevate your steak experience with chimichurri sauce

A succulent steak topped with a delectable sauce makes for a decadent meal. Chimichurri sauce is simple to make and versatile. When in the mood for big herbaceous flavors, make chimichurri sauce and enjoy it in your preferred way!