Chimichurri is so herbaceous and refreshing! I made it last month to top flank steak and loved it so much, I could’ve eaten the leftover sauce with a spoon right out the bowl! We invited our daughter’s in-laws over to kick off the “unofficial start to summer” 2024. I made salmon, steak and chicken to ensure everyone would have a protein they’d enjoy and because I was curious how this chimichurri would taste on each. Oh my goodness, it was so good on all of them. I would even consider making this to use as a “sauce” on rigatoni and think I actually will soon! When I do, I’ll post that recipe as well. I love a pasta dish in the summer that’s flavor comes from herbs and lemon, yum!

Start by washing flat leaf parsley and cilantro. Next, pour olive oil and white wine vinegar into a large measuring cup. To a large bowl, add your minced shallots, minced garlic, and diced jalapeńo, the zest and juice of one lemon, (remember to zest your lemon before squeezing the juice out of it … it’s a little tricky to zest an already juiced lemon!) kosher salt, pepper, crushed red pepper flakes, and dried oregano. Add the chopped parsley and cilantro to your measuring cup and mix everything together.

Pour the olive oil and vinegar into the bowl with the herbs and seasonings and stir everything together. Using a slotted spoon, I transferred the mixture back to my measuring cup and placed it in the refrigerator to use when I was ready. (I used a slotted spoon because I wanted my chimichurri sauce to be chunky and less saucy.)

I made the chimichurri in the morning so it would be ready once the meat was cooked. I’m a firm believer (after years of learning the hard way) to get those things that can be done early, done early, for my own sanity and peace of mind when preparing for a dinner party. I pulled the chimichurri out of the fridge about an hour before we were going to be using it to bring it to room temperature.

Any leftover chimichurri sauce should last about 5 days in the refrigerator if properly sealed.

Here’s a pic of how it looked on the steak!

I’ve also included a photo of the chicken I made to go with this recipe. If you’re interested in my chicken recipe, please leave me a comment to let me know and I will blog that as well. I basically marinated it in orange, evoo, cilantro and jalapeńos for the day. It was perfect with the chimichurri!

As a pairing suggestion, I served this alongside smashed potatoes.I also enjoyed a glass of rosé wine with my dinner. It was fabulous!

Ingredients

• 2 cups flat leaf parsley
• 2 cups cilantro
• 5 garlic cloves, minced
• 2 shallots, minced
• 2 jalapeńos, diced
• 1 lemon, zest and juice
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 3/4 cup olive oil
• 1/4 cup white wine vinegar

Directions

1. Wash and pat dry parsley and cilantro. Chop and set aside.
2. Add olive oil and vinegar to a large measuring cup.
3. In a large bowl, add the parsley and cilantro. To that bowl, add the garlic, shallots, jalapeńos, lemon zest and juice, salt, pepper, oregano and red pepper flakes. Stir together. Pour oil and vinegar over the top and mix well. Using a slotted spoon, transfer the mixture back to your measuring cup and set in refrigerator until you’re ready to use, pulling it out an hour before using.
4. Spoon chimichurri sauce over your favorite meat or fish.

I hope you enjoy this latest recipe!

Until next time, Kris