Chimichurri Sauce

If you have never experienced chimichurri sauce, you are really missing out on something extremely tasteful. Could this be America’s newest condiment? In my opinion, absolutely. There are many ways to make the Argentinian sauce, and it is commonly found in its green stage, however there is a red version of the sauce as well, using tomatoes and bell peppers. I am a fan of the green variety, as one it is very pretty, and two, it has everything you need to pick up those grilled meats you continue to think about.

Chimichurri Sauce Recipe

For the past several years, our group at work goes out for a nice lunch, and typically served is really nice, grilled meat. As we did not get to go out this year due to work schedules, it did not stop by from bringing out my smoker this past weekend and grilling up some great steak. I basically could not shake the thought of really nice grilled meat out of my head. I do not treat myself to steak that often, but when I do, I like a really good steak, and this time around I wanted to jazz it up a bit, breaking outside of the standard salt and pepper crusted steak, and going with a chimichurri marinade. Trust me. This is a real winner.

Let’s get started.


  • 1/2 bunch of flat leaf parsley, rough chop
  • generous pinch of flake salt
  • generous pinch of course black pepper
  • 1 tsp of dried, Mexican oregano
  • juice of one lemon
  • 1 tbsp vinegar
  • 1/2 cup of olive oil
  • 1/4 cup of Sherry wine
  • 2 shallots, minced
  • 1 tbsp of red pepper flake
  • 6 cloves of garlic, rough chop

Toss everything in a food processor, or blender and pulse it down into a nice puree. Feel free to keep this in a sealed tight container in the refrigerator for up to four weeks. Use this generously to marinate your beef in before grilling. Best to marinate at least 6 hours or overnight.

If you are like me and love the flavors of chimichurri sauce, I simply keep a bit out on the table and mix it in with white rice, pasta, and have it on other grilled meats. It truly is an amazing sauce!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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