The best steak sauce, in 5 minutes!
I still remember the first time Justin grilled up his famous grilled flank steak for me. The meat was perfectly juicy and tender, but it was the chimichurri sauce that totally won me over.
I had no idea a simple herb and vinegar-based sauce could bring so much flavor, and I was even more surprised when he whipped it up in just 5 minutes.
Now we never do steak night without it. Whether it’s Garlic Butter Steak Bites or Filet Mignon, this bright, zippy sauce adds the perfect finishing touch every time. Plus you can easily make it ahead of time so it’s ready to use whenever you need it!
Don’t miss this tip!
Use flat-leaf parsley (not curly!) and give it a good chop before adding it to the food processor. It helps everything blend smoothly and avoids big parsley bits.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Parsley: Flat-leaf (aka Italian) parsley is the way to go here. Curly parsley won’t blend up as nicely and has a more bitter bite.
- Olive oil: Use a good-quality extra virgin olive oil if you’ve got it. Since this is a raw sauce, you’ll really taste the difference!
- Red wine vinegar: Adds the perfect tang to balance the richness of the oil. Fresh lemon juice can work, but vinegar will give you a more authentic taste.
- Garlic: Go fresh and grate or finely mince it so it blends in easily and doesn’t leave big spicy chunks. (I use a garlic press for this!)
- Oregano: Dried oregano is traditional and works great here! If you have fresh, you can use that too, you’ll just need to double the amount.
- Red pepper flakes: Totally optional, but highly recommended. A little pinch adds a subtle heat that makes the whole thing pop.
- Salt + black pepper: Don’t skip these! Just a little brings all the other flavors to life.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the parsley.
Give the parsley a rough chop before adding it to the blender. This helps it break down evenly without turning into mush.
Pro Tip: Make sure you’re using a well-sharpened knife and a dry surface to make cutting the fresh herbs a breeze!
Blend it all together.
Add the parsley, olive oil, red wine vinegar, garlic, oregano, salt, black pepper, and red pepper flakes (if using) to a small food processor or blender. Pulse 20–30 times, or until the parsley is finely chopped and everything is well combined.
Serve it up or let the flavors meld.
You can serve it right away, but if you’ve got a few extra minutes, let it rest in the fridge for about 20 minutes, or even a few hours!, to let the flavors really come together.
FAQs
Flat-leaf parsley is traditional, but you can swap in some fresh cilantro or even a mix of both for a slightly different flavor. Avoid dried herbs though—it won’t have the same fresh punch.
This version has just a pinch of red pepper flakes, so it’s mild with a subtle kick. You can easily leave them out or add more to taste.
Yes! Just finely chop all the ingredients by hand and stir them together. It’ll have a chunkier texture, but the flavor will still be delicious.
What to serve with Chimichurri
Chimichurri is super versatile and adds a bright, herby kick to just about anything grilled or roasted. Here’s how we love to use it in our house!
- Grilled Steak: Especially garlic butter steak bites, flank steak fajitas, skirt, or filet mignon—it was made for red meat!
- Chicken or Shrimp: Drizzle it over air fryer chicken thighs or garlic butter shrimp for a flavor boost.
- Roasted Veggies: Try it with roasted potatoes, cauliflower, or even grilled broccolini.
- Tacos or Bowls: Spoon it over tacos, grain bowls, or salads for a fresh finish.
- Crusty Bread: Yep, you can use it as a dipping sauce too. Just add a little extra olive oil.
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Easy Chimichurri Sauce Recipe
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Ingredients
- ½ cup packed fresh flat-leaf parsley leaves from about 1 bunch
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 3 garlic cloves finely minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Roughly chop the parsley leaves and add them to a small food processor or blender along with the olive oil, red wine vinegar, garlic, oregano, salt, black pepper, and red pepper flakes, if using.½ cup packed fresh flat-leaf parsley leaves, ¼ cup olive oil, 2 tablespoons red wine vinegar, 3 garlic cloves, ½ teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Pulse 20-30 times, or until well combined and parsley is finely chopped. Serve immediately or refrigerate for 20 minutes, or even a few hours!, so the flavors can meld together.
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Notes
- Yield: This recipe makes roughly 1/2 cup of sauce, or 8 tablespoons.
- Olive oil: Use a high-quality extra virgin oil for the best flavor.
- Blender vs. processor: A small food processor works best for this. A full-size blender can struggle with the small amount and may over-puree the sauce.
- Prep ahead: Chimichurri can be made a day in advance and stored in the fridge. Just give it a stir before serving, and let it come to room temp for best flavor.
- Storing leftovers: Store in an airtight container in the fridge for up to 4–5 days. You can also freeze it in ice cube trays for single-serve portions!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Simple Homemade Sauce Recipes
I’m a LOVER of all the homemade sauces! Here’s a few more that are ready in 5 minutes and will add a TON of flavor to your dishes:
