This is just about the most basic of chimichurri recipes. There are a plethora of iterations of chimi, but this is the base for all of those. It’s just chopped parsley, garlic, lemon zest, red wine vinegar, olive oil, red pepper flakes and salt (or in this case, I used SPG because that was already out for this amazing picanha roast I cooked to spoon this easy chimichurri sauce over). Feel free to augment this recipe however you wish. But most of all, give this iconic steak topper a try.

I will publish the recipe for the picanha roast you will see in pics throughout this recipe shortly. In the meantime, chimi is great, but you don’t eat it by itself. You need some steaks to add it to. Let me help on that front.

• Grilled Coulotte Steak, which is just a picanha steak without the fat cap.
• Flat Iron Steak would be a great candidate for some chimi.
• Beef Tallow Steak has the best flavor crust I’ve ever done.
• Reverse Seared Tomahawk with Black Garlic
• Here’s another idea, add some roasted bone marrow to the chimi. Seriously, its mind blowing.

Let’s get after this chimi.

Easy Chimichurri Sauce Ingredients

• 1 cup chopped parsley, flat leaf or otherwise
• 3 cloves garlic, minced (jarlic is OK here)
• 1/2 teaspoon lemon zest
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 pinch red pepper flakes, substitute 2 teaspoons fresh red chilies, minced
• 1 pinch salt (I used SPG Seasoning)

Optional Ingredients

• 2 teaspoons fresh oregano, or one teaspoon dried
• 2 teaspoons shallots, minced
• 1/4 cup cilantro, finely chopped
• 1/4 teaspoon cumin
• 1 tablespoon lemon juice, for some extra acidity

This recipe takes so little time. Take the steaks off to rest and make this. That’s how quickly you can make this easy Chimichurri sauce.

Easy Chimichurri Sauce Directions

Lop the bases off the parsley and chop the leaves. Peel and mince the three cloves of garlic (or use jarlic) and zest the lemon. Add the chopped parsley, garlic and lemon zest into a bowl and add the red wine vinegar, olive oil, red pepper flakes and salt (or SPG). Mix together and add a little extra olive oil or vinegar as you feel necessary.

Scroll down for the step by step, pic by pic, foolproof instructions.

Lop off the stems of the parsley leaves and then give the leaves a chop:

How finely you chop the parsley is entirely up to you. It can be rough chopped, with very large leaves, or finely chopped. It’s entirely up to you.

Skin and mince three cloves of garlic, OR, a couple tablespoons of jarlic:

Again, a small or as large as you like. I went closer to minced, but not quite that small. Keep in mind, the steak being hot will cook the garlic a little which softens it and releases some of the oils.

Zest the lemon. I couldn’t find my lemon zester so this cheese grater had to do. I had to work a bit harder than expected to zest the lemon with a cheese grater, but it worked:

Now put the chopped parsley, garlic and lemon zest in a bowl and add the red wine vinegar and the olive oil:

Then add the red pepper flakes and salt.

I had the salt pepper garlic from the picanha that was smoking behind me in these pics and just used that:

Give it a stir and a taste. If you feel like it isn’t tart enough, or not fluid enough from too little olive oil, feel free to add a dash or two: of vinegar and/or olive oil, respectively:

And we are good.

I like it a little fluid, but at the same time, thick and meaty so it mounds on a spoon, but that’s just me:

Carve off some picanha:

And spoon some of the chimi over the steak slices:

Easy Chimichurri Sauce Summary

It’s a good thing that this recipe is easy and quick to make. Because it doesn’t take long before you crave this stuff with steak. Even my kids, who looked at this green, goopy stuff and wrinkled their noses were dabbing every bite into the chimi by the end of dinner. I made this recipe exactly 8 days ago. Last night, my 10 year old was asking when I would make another one of those “steak things with the green stuff?” I’m grilling some tri tip tonight with more chimi.

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Chimi Recipe Card

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Easy Chimichurri Sauce

Shake up your steak night with this Easy Chimichurri Sauce: a few pantry staples, 4 minutes to bright, herbaceous perfection on any steak cut.

Course Condiment, Sauce, Steak Topper, Topping

Cuisine Argentinian, Latin American, Latin Fare, South American

Keyword Black Garlic, Chimi, Chimichurri, Chimichurri Sauce, Chimichurri Steak, Coarse Salt, Condiment, Flat Leaf Parsley, Garlic, Garlic Infused Olive Oil, Jarlic, Lemon Zest, Parsley, Picaña, Picaña Steak, Picanha, Picanha Roast, Picanha Steak, Red Pepper Flakes, Red Wine Vinegar, Sauce, Steak, Steak Topper

Prep Time 5 minutes minutes

Servings 12 People

Ingredients

• 1 cup Fresh Parsley, chopped
• 3 cloves Garlic, peeled and minsed Substitute jarred garlic (jarlic)
• ½ teaspoon Lemon zest
• ⅓ cup Red wine vinegar
• ½ cup Olive oil
• 1 pinch Red pepper flakes
• 1 pinch Salt Substitute SPG seasoning (salt pepper garlic)

Instructions

• Remove the stems and chop the fresh parsley
  
  
  
• Peel and mince the three cloves of garlic
  
  
  
• Zest the lemon
  
  
  
• Drop the parsley, garlic and lemon zest into a small bowl. Add the red wine vinegar, olive oil, red pepper flakes and salt and mix to blend
  
  
  
• Add more red wine vinegar or olive oil as needed after a taste test
  
  
  

Video

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