Chimichurri

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Sliced steak with chimichurri sauce on a plate with teal background
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Chimichurri

Looking to elevate your next cookout or gathering? This garden-fresh chimichurri captures the essence of the season. Here we're serving it on grilled steak, but it's great on chicken, pork, seafood, tofu — even vegetables! We've tailored the herbs to bring out a bright, zesty finish with a mild heat for those who like a flavorful kick without the "five-alarm" fire. This summer sauce is bold, refreshing, and best enjoyed on the patio. 

Ingredients

  • 2 teaspoons dried oregano
  • 2 Tablespoons hot water
  • 1 teaspoon kosher salt
  • 3 Tablespoons shallot, finely minced
  • 1 jalapeño, finely minced
  • 3 garlic cloves, minced
  • ¼ cup red wine vinegar
  • ½ cup cilantro, minced
  • ½ cup flat leaf parsley, minced
  • ½ cup extra-virgin olive oil
  • ½ teaspoon fresh cracked black pepper 

Instructions

In a glass jar, add hot water, stir in the dried oregano and salt, and let sit for a few minutes to soften the oregano. Add the remaining ingredients to the jar and shake to combine.

You can also use a food processor to mince the chimichurri ingredients, but be sure to whisk in the olive oil by hand, so it doesn’t get bitter. The sauce becomes more flavorful if made a day or two ahead!

Steak

If making steak, sprinkle both sides with salt and let rest at room temperature for 30 minutes while your grill preheats. Pat steak dry with a paper towel, then grill, flipping every 2 minutes until steak reaches desired doneness, about 8 to 10 minutes for medium rare. Let steaks rest for 10 minutes before slicing.

Chicken

For chicken, place the chicken in a bowl and toss with half the prepared chimichurri. Let it marinate for at least 15-30 minutes, or overnight in the fridge. Preheat your skillet or grill to medium-high heat. Cook the chicken for about 5 to 7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for 10 minutes before slicing. Top with the remaining chimichurri sauce and enjoy!

Pork

For pork, place the pork in a bowl and toss with half the prepared chimichurri. Let it marinate in the fridge for at least 30 minutes, up to overnight. Preheat oven to 425°F. Place a cast-iron skillet on the stove and bring to medium-high heat; once heated drizzle with a little olive oil. Sear the pork on all sides until a nice, deep crust forms, about 3-4 minutes per side. Transfer the skillet to the oven and bake for 12 to 15 minutes or until the internal temperature reaches 145° F. Let the pork rest at least 5 to 10 minutes before slicing. Top with the remaining chimichurri sauce and enjoy!

Tilapia

For seafood, like tilapia, pat both sides of the fillet dry and season lightly with salt, pepper and/or seasoning of choice. Preheat a non-stick skillet over medium-high heat and add about 1 Tablespoon of olive oil. Cook the fish for about 3-4 minutes per side until the flesh is opaque and flakes easily with a fork. Once cooked, transfer fish to a serving dish and drizzle about 1 to 2 Tablespoons of prepared chimichurri sauce over each fillet and enjoy!

Tofu

For tofu, see our recipe for Oven Baked Crispy Tofu. To serve, drizzle each portion with 1 to 2 Tablespoons of the chimichurri.

Vegetables

For vegetables, preheat grill over medium-high heat. Trim the bottom inch of the asparagus stems. Next, cut the red bell pepper into quarters and remove the seeds. For the zucchini and eggplant, slice lengthwise from the stem to the base, about 1/2 inch thick for each piece. Lightly drizzle the vegetables with olive oil and season with salt, pepper and garlic powder. Once seasoned, grill veg for 4 to 5 minutes per side until tender and slightly charred. Transfer hot vegetables to a serving dish, toss gently with the chimichurri sauce and enjoy!