This chimichurri sauce is easy, fresh, and incredibly versatile. The mix of fresh herbs, garlic, and hot pepper give it complex flavor, while the vinegar adds the perfect punch. I love cilantro but there are two cilantro-haters in my family, so I served the controversial herbs on the side and the sauce was still flavorful and delicious. You can use the chimichurri any number of ways – as a marinade, a dipping sauce, a spread for sandwiches (that’s next on my list). We cooked strip steaks in salt in a cast iron skillet (more to come on that technique soon) and drizzled the chimichurri on top.
- ½ cup sherry vinegar
- 2-3 garlic cloves, finely minced
- 1 red jalapeno, finely minced
- 1 tsp kosher salt, or to taste
- ½ cup parsley, minced
- ½ cup cilanto, minced
- 2 tbsp. fresh oregano, minced
- ¾ cup olive oil
- Mix together the sherry vinegar, minced garlic cloves, minced jalapeno, and salt. Let the mixture sit while you chop the other ingredients. NOTE: If the jalapeno is not spicy, add chili flakes to taste.
- Add the parsley, cilantro, oregano, and olive oil. Stir, taste, and adjust seasoning. Cover and chill in the refrigerator.
Adapted from Bon Appetit’s Chimichurri Sauce recipe.