This post has been sponsored by De’Longhi. All thoughts and opinions are my own.
Chimichurri is going to be your new favorite go-to sauce to slather all over beef (or any meat to be honest!). This Argentinian, pesto-like sauce is the perfect blend of herbs and spices.
Chimichurri is best when made with the freshest of ingredients. It may be tempting to use dried spices, but resist! You will want to use fresh parsley and cilantro so your sauce is bright green and tastes like it came straight from the garden.
If you are about to bust out the BBQ, put the ingredients for this chimichurri sauce recipe on your grocery list. No matter what you are grilling, you will find that chimichurri compliments your beef, seafood, lamb, chicken or pork perfectly. Let’s get started!
What is Chimichurri?
Classic chimichurri contains parsley, cilantro, oregano, red wine vinegar, garlic and extra virgin olive oil. It also contains a component of heat, which is usually red pepper flakes or finely chopped jalapeno. Spritz in some lemon or lime juice, season to taste with salt and “BAM!”, you have one delicious sauce that has ENDLESS uses. The most common way to serve it is drizzled over grilled steaks– the traditional Argentinian way! Read on to find more uses for chimichurri.
Ways to Serve Chimichurri
Here are some of my favorite meats to pair with chimichurri. If you are a vegetarian, it also works great as a salad dressing! Try spicing up a traditional garden salad with it.
- Baked Steak with Vegetables: Add a pop of fresh, herby flavor to baked flank steak and vegetables. While baking, the savory flavors of the beef are absorbed into the mushrooms, asparagus, bell pepper and red onion. Drizzling on chimichurri after it cooks will add the perfect pop of green!
- Perfect Cast Iron Ribeye: Ribeyes are full of marbled fat and beef-y flavor. Chimichurri will elevate the flavors of the fat and take this dish all the way home.
- Philly Cheesesteak: Upgrade a classic Philly Cheesesteak sandwich by spready chimichurri on your french roll. Yum!
- Lamb Shoulder Chops: Oftentimes, lamb is served with a mint-y version of chimichurri. You can blend in some fresh mint to your sauce, or you can leave it as is and slather it over your chops! Either way, it’s a welcome addition.
- The Perfect 5-Minute Grilled Chicken: Chicken and chimichurri is wonderful as well. This combination is perfect for those who don’t eat beef!
Ways to Make Chimichurri
There are two ways to go about making chimichurri — chop it by hand or expedite the process with a food processor, I use my MultiQuick 5 Vario Hand Blender. Either way works! Hand chopped chimichurri looks a bit more rustic, while blended chimichurri looks more pulpy and fine. If you aren’t going to use a food processor, make sure that you chop your garlic and herbs as finely and as uniform as possible.
Btw, I love how compact our MultiQuick 5 Vario Hand Blender is, this an awesome option if you are looking for a hand blender. Here are some cool features of it:
- Ultrahard stainless steel blades and a unique bell-shaped blending shaft reduce suction and draw food inward for finer, smoother blending.
- The high-precision, German-engineered 400 watt motor is evenly balanced for power and long-lasting durability.
- BPA-free for all parts intended to be in contact with food. Based on third-party testing.
Refrigerate chimichurri in an airtight container for up to 5 days. I like to store it in a mason jar and use it liberally throughout the week. I have drizzled it on eggs, over baked potatoes and on top of grilled veggies. Like I said before, it has so many uses beyond meat!
Tip: Make chimichurri the day before you plan on serving it. Allowing it to marinate in the fridge for 24 hours will result in the best flavor!
Freeze chimichurri in an airtight container for up to a month. You can also take an ice cube tray and freeze it in individual cubes! This is great if you are trying to practice portion control, or if you want to prevent defrosting the whole container and not being able to use it all.
- Prepare all ingredients for the chimichurri sauce. Only use the green part of the scallions. Cut off the hard stems of the parsley.
- Place all of the ingredients into the blender. Optionally, omit the jalapeno and red pepper flakes for a more mild flavor.
- Blend everything together until the sauce becomes smooth in texture.
- Keep it refrigerated until you're ready to serve.