• Skip to main content
  • Skip to primary sidebar

Cuts and Crumbles logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Food for Thought
  • Produce Guides
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home → Recipes → BBQ Rubs and Sauces

    Published: Sep 3, 2018 · Modified: Aug 24, 2020 by The BBQ Brothers · This post may contain affiliate links · 4 Comments

    Chimichurri Sauce

    73 shares
    • Email
    • Facebook
    • Reddit
    • Yummly
    Jump to Recipe·Print Recipe

    Chimichurri sauce is an easy, bright and herbaceous oil-based condiment that is the perfect accompaniment to any grilled foods, from steak and chicken to even vegetables.Bright green Chimichurri Sauce on top of steak overhead shot

    **Post written by The BBQ Brothers. For all meat prep, grill set up, temperature and humidity control, recommended tools, and techniques for The BBQ Brothers recipes, check out The BBQ Brothers Beginner’s Guide To Grilling first, then get to cookin! 

    When it comes to condiments on almost any grilled food, I’m usually squarely on the “no way are you ruining this perfectly grilled meat with your Johnny-come-lately sauces and relishes.” Whether that’s A1 masking the smokiness of a beautiful steak, or mustard masking the spices of a bratwurst, I just don’t go for it.

    The lone exception for me is the bright and herbaceous flavors of chimichurri. This South American oil-based condiment is the perfect accompaniment to any grilled foods, from steak and chicken to even vegetables. And what’s even better is that it’s as easy to make as simply chopping and stirring.

    The base of the sauce is the herbs. I like to use a 50/50 mix of fresh cilantro and parsley that we finely chop, but feel free to experiment a little here. And if you’re one of those poor souls who tastes soap when they eat cilantro, just replace that with more parsley.Chimichurri Sauce on top of multiple slices of steak on wooden cutting board overhead shotAfter that, we want to add some other strong flavors, a few cloves of minced garlic, one minced Fresno chili (or you can use red pepper flakes), and a healthy splash of red wine vinegar. When you bring these together you’ll see that it’s a bit of a sticky mess and that’s where the oil comes in. The oil is what really brings all the flavors together, as well as giving us the consistency that we want. Go ahead and add about a quarter cup of oil at a time until you get a nice loose and silky texture. You can put all these ingredients in a food processor, but then you’ll end up with more of a baby food like texture that I find pretty gross myself.

    The other beauty of this condiment is that it is 100% customizable. Think this is too garlicky? Drop a clove or two out. Want it spicier? Add another pepper. It really is hard to go wrong once you get the base of herbs and oil down.

    So keep the A1 in the fridge, or better yet throw it away, because there’s a new steak companion in town.

    Our favorite is to pour this over top of our caveman style flank steak but you could also pair this with our smoked chicken, or slather it on our smoked burgers!

    Print

    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Chimichurri Sauce

    Chimichurri Sauce

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: The BBQ Brothers
    • Prep Time: 10 minutes
    • Total Time: 10 minutes
    • Category: Sauce
    • Method: Blended
    • Cuisine: Argentinian
    Print Recipe
    Pin Recipe

    Description

    Chimichurri sauce is an easy, bright and herbaceous oil-based condiment that is the perfect accompaniment to any grilled foods, from steak and chicken to even vegetables.


    Ingredients

    Scale
    • 1 bundle fresh parsley, finely chopped
    • 1 bundle fresh cilantro, finely chopped (can be substituted for more parsley if you prefer)
    • 4 cloves garlic, minced
    • 1 red fresno chili pepper, minced (can be substituted for red pepper flakes)
    • 3 tablespoons red wine vinegar
    • ¾ cup of olive oil (add as needed to get desired consistency)
    • 1 tablespoon salt
    • Black pepper to taste

    Instructions

    1. The base of the sauce is the herbs. I like to use a 50/50 mix of fresh cilantro and parsley that we finely chop, but feel free to experiment a little here. And if you’re one of those poor souls who tastes soap when they eat cilantro, just replace that with more parsley
    2. After that, we want to add some other strong flavors, a few cloves of minced garlic, one minced Fresno chili (or you can use red pepper flakes), and a healthy splash of red wine vinegar.
    3. When you bring these together you’ll see that it’s a bit of a sticky mess and that’s where the oil comes in. The oil is what really brings all the flavors together, as well as giving us the consistency that we want. Go ahead and add about a quarter cup of oil at a time until you get a nice loose and silky texture. You can put all these ingredients in a food processor, but then you’ll end up with more of a baby food like texture that I find pretty gross myself.

    Notes

    The beauty of this condiment is that it is 100% customizable. Think this is too garlicky? Drop a clove or two out. Want it spicier? Add another pepper. It really is hard to go wrong once you get the base of herbs and oil down.

    Did you make this recipe?

    Tag @cutsandcrumbles on Instagram and hashtag it #cutsandcrumbles

    Recipe Card powered byTasty Recipes

    So let us know what you think….did this recipe smoke the competition or go up in flames? Leave a comment below! 🙂

    WANT THE RECIPES TO COME TO YOU?

    Spend less time scrolling and more time cooking!

    Sign up for our email list!

    « The Best Ohio State Buckeyes
    Smoked Salsa »

    Reader Interactions

    Comments

    1. Dean Graham says

      September 11, 2018 at 6:06 pm

      Hi Dear Heart, what kind of marinade can I use for chicken to make it tender? Mine always gets dry and tough.,I sometimes use chicken tenders and those are small and become Very dry. Hope your plans are going well for the wedding! Is it definitely for 06/01/19? Love you bunches! Gramma Dean

      Reply
      • cutsandcrumbles says

        September 16, 2018 at 6:45 pm

        Hello!! Thank you, yes June 1! We don’t usually use marinades since we season during cooking but we always brine our chicken before we cook it. Just put it in a tupperware container with water (and a little pepper if you want!) for 4-8 hours in the fridge then pat it dry before cooking it! This makes a world of difference!! Hope this helps! Love you too!!

        Reply
    2. John Rhoe says

      November 01, 2022 at 6:18 pm

      I have never used chimichuri before and have nothing to compare this with. Based the stuff here that I have comparisons for, this must be the real deal!

      Reply
      • Caitlin says

        November 03, 2022 at 9:04 am

        Hope you like it! It's so easy and always tastes better than pre-made!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hey I’m Caitlin! I am the chalkboard artist, photographer, writer, and overall boss-lady behind Cuts and Crumbles! I love sharing easy recipes that are possible for any skillset and suitable for any occasion! From recipes with low-calorie ingredient swaps to more indulgent dishes and even off the grill smoked specialities, I've got you covered!

    More about me →

    Easy Dinners

    • Crockpot Chicken Mexi-Chili
    • Easy Balsamic Roasted Salmon
      Easy Balsamic Roasted Salmon
    • Baked Chimichangas with Guilt-Free Cheesy Sauce
      Baked Chicken Chimichangas with Guilt-Free Cheesy Sauce
    • Spinach and Mushroom Fettuccine
      Spinach and Mushroom Fettuccine
    Featured in banner

    Most Popular

    • Smoked Mac and cheese
      Smoked Mac and Cheese
    • Easy Sauteed Carrots and Green Beans on chalkboard
      Easy Sautéed Carrots and Green Beans
    • Overhead shot of steak and gravy on chalkboard with title
      3 Ingredient Crock Pot Steak and Gravy
    • smoked brisket
      Smoked Brisket for Beginners

    WANT THE RECIPES TO COME TO YOU?

    Spend less time scrolling and more time cooking!

    Sign up for our email list!

    Footer

    Back to Top

    About

    Accessibility Policy

    Disclaimer

    Privacy Policy

    Subscribe

    Sign up for emails and updates!

    Contact

    Email Us

    This site contains affiliate links, see disclaimer for more information.

    Copyright © 2016-2024 Cuts and Crumbles

    WANT THE RECIPES TO COME TO YOU?

    Spend less time scrolling and more time cooking!

    Sign up for our email list!