This easy chimichurri sauce for steaks, chicken, and pork is fast and delicious. A popular Argentinian cilantro sauce, you’ll enjoy this homemade condiment on everything! And you can make it without a food processor or blender. Let’s make it.
What is chimichurri sauce?
Traditional chimichurri sauce includes parsley, oregano, and garlic for a fresh flavor extravaganza that is delicious on steak. It’s a tasty green sauce with a multitude of uses. The appearance is a coarse pesto-like sauce.
In addition to parsley and oregano, this particular recipe has cilantro which adds a nice fresh flavor to the condiment.
Use leftover chimichurri sauce as a steak marinade, chicken marinade or to drizzle on sous vide boneless pork chops. It also tastes great on potato sides.
Why is my chimichurri sauce bitter?
Parsley gives a slightly bitter taste to chimichurri sauce, but your sauce will also become extra-bitter if it is mixed at too high a speed. High speed mixing with a blender can cause the polyphenols to break away from the fatty acid in the olive oil, so you want to keep the speed down when you’re mixing this up.
Ingredients
Here are the chimichurri sauce ingredients for this recipe.
- Parsley, fresh
- Cilantro, fresh
- Oregano, dried (substitute fresh oregano)
- Garlic, minced
- Vinegar, red wine
- Olive oil (regular or extra virgin olive oil)
- Lime juice (or lemon juice)
- Salt and pepper
- Red pepper flakes (optional)
- To thicken up the sauce, add ¼ medium red onion or yellow onion.
Note: A more authentic Argentinian Chimichurri sauce does not have cilantro, and instead has extra parsley in its place.
How to make Chimichurri Sauce without food processor or blender
There are two ways to make this easy chimichurri recipe. First, let’s cover how to make it without a blender or food processor.
- Finely chop fresh parsley and cilantro on a cutting board until minced into very small pieces.
- Add finely chopped herbs, dried oregano, minced garlic, red wine vinegar, olive oil, lime juice, salt, pepper, and red pepper flakes to a mixing bowl and whisk thoroughly until combined.
How to make Chimichurri Sauce in a food processor or blender
- Add all ingredients (no need to dice or chop garlic cloves and fresh herbs ahead of time) to a food processor or blender and pulse for 5-10 seconds at a time, scraping down the sides in between, until pureed or chopped to your liking.
How long does chimichurri last in the fridge?
Chimichurri sauce is best 3-5 days, when stored in the refrigerator in an airtight container. The flavor evolves as it ages, so I like to plan ahead and make it up a few days before I want to use it!
Can you freeze chimichurri sauce?
Yes, freeze chimichurri for up to 2 months. Let it thaw overnight to use it in recipes the next day.
What can I serve with chimichurri sauce?
Chimichurri sauce is delicious with any kind of sous vide porterhouse steak or grilled steak like coulotte steak. For a date night meal, make this skirt steak or flank steak with chimichurri sauce. It’s also delicious with pasta, roasted veggies, on sous vide fingerling potatoes, or with chicken and rice. And if you have too much and don’t know what to do with it, use it as a dipping sauce served in a small bowl for smoked wings or grilled wings.
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Are you a foodie, too?
Hey home chefs, I have some delicious steaks for you to put this cilantro sauce on, like my sous vide filet mignon and sous vide prime rib. I love making steak in the sous vide machine because it gives me that perfect edge to edge uniform doneness, and I’ll finish with a three minute sear in my cast iron pot to achieve a mouthwatering brown crust.
Another recipe to try here is this smoked bacon wrapped pork tenderloin. It’s so tasty!
For more delicious sauces to add to your bucket list, see this recipe for creamy peppercorn sauce and jalapeno ranch dressing.
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Chimichurri Sauce For Steaks
Ingredients
- 1 cup parsley fresh
- ½ cup cilantro fresh
- ½ tsp oregano dried (substitute 1 tbsp fresh oregano)
- ½ tbsp garlic minced
- 2 tbsp vinegar red wine (substitute sherry vinegar)
- 3 tbsp olive oil
- ½ lime, juiced substitute lemon juice
- ½ tsp salt
- ¼ tsp pepper black
- ¼ tsp red pepper flakes optional
Instructions
How to make Chimichurri Sauce without food processor or blender
- Finely chop fresh parsley and cilantro on a cutting board until minced into very small pieces.
- Add finely chopped herbs, dried oregano, minced garlic, red wine vinegar, olive oil, lime juice, salt, pepper, and red pepper flakes to a mixing bowl and whisk thoroughly until combined.
How to make Chimichurri Sauce in a food processor or blender
- Add all ingredients (no need to dice or chop garlic cloves and fresh herbs ahead of time) to a food processor or blender and pulse for 5-10 seconds at a time, scraping down the sides in between, until pureed or chopped to your liking.
Notes
- Serve it at room temperature for best results.
- A more authentic Argentinian Chimichurri sauce does not have cilantro, and instead has extra parsley in its place.
- To thicken up the sauce, add ¼ medium red onion or yellow onion.
- Leftover chimichurri sauce should be stored in the refrigerator for 3-5 days and is great to use as a steak marinade, chicken marinade or to drizzle on sous vide pork.
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