Cooking with Karl: Chimichurri Sauce

Chimichurri, the sauce of summer, is an Argentinian staple that brings brightness and freshness to any dish. It is especially perfect to spoon over a freshly grilled and sliced steak. It also works nicely with chicken, fish, lamb and even grilled vegetables.

Aromatic and healthy, chimichurri is quick and easy to make and really helps a freshly cooked steak to shine. From start to finish, this sauce takes 10 minutes to make. 

You can simply blend the ingredients in a blender for a more consistent sauce, or go old-school and hand chop the ingredients with your chef’s knife for a rustic, authentic look.

Once you have a freshly grilled steak with this bright and flavor-packed sauce, you will be hooked. It is definitely a sauce that exemplifies the essence of summer.

Here’s how to make it:

Prep time: 10 minutes

Chill time: 60 minutes

Recipe makes: 1 C of sauce

Ingredients

• 2 C parsley (stems removed)
• 4 cloves garlic
• ½ C olive oil
• ¼ C red wine vinegar 
• 1 T dried oregano
• 1 T kosher salt 
• ½ t fresh ground pepper 
• 1 T red pepper flakes 

Directions

1. If using a food processor or blender, just add the ingredients and pulse until smooth.
2. If making by hand, first finely chop the herbs and mince the garlic.
3. Combine ingredients in a glass mixing bowl and stir vigorously for a minute.
4. Let this sit covered in the fridge for an hour before you add to the steaks while you socialize with your guests.