Chimichurri Sauce

This colorful sauce doubles as a marinade and an accompaniment to all cuts of beef.

Chimichurri Sauce

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ½

    cup red wine vinegar

  • 1

    teaspoon kosher salt plus more

  • 3-4

    garlic cloves, thinly sliced or minced

  • 1

    shallot, finely chopped

  • 1

    Fresno chile or red jalapeño, finely chopped

  • ½

    cup minced fresh cilantro

  • ¼

    cup minced fresh flat-leaf parsley

  • 2

    tablespoons finely chopped fresh oregano

  • ¾

    cup extra-virgin olive oil


Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight. Remove meat from marinade, pat dry, and grill. Spoon reserved sauce over grilled meat.


Facebook Conversations