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Chimichurri Sauce/Marinade

by on January 13, 2012 in Condiments, Sauces January 13, 2012 CondimentsSauces
See post on Laurie - Simply Scratch’s site!
4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!

Ingredients

  • 4 cloves Garlic, Roughly Chopped
  • 1 cup Fresh Parsley (firmly Packed), Leaves Only Stems Discarded
  • 2 Tablespoons White Wine Vinegar (or Red Wine Vinegar)
  • ½ cups Olive Oil
  • 2 teaspoons Dried Oregano (or Two Tablespoons Fresh)
  • ¼ teaspoons Red Pepper Flakes, Or More To Taste
  • 1 teaspoon Sea Salt
  • ¼ teaspoons Fresh Ground Black Pepper

Preparation

In a food processor add the chopped garlic and parsley leaves, pulse to chop. Add vinegar, oil and pulse a few times. Next remove the blade and season with the oregano, red pepper flakes, salt and pepper; stir. Serve immediately if using as a sauce.

If using as a marinade, pour the chimichurri over the meat and let marinate for 1-2 hours. Remove 1/2 hour before grilling to bring up to room temperature.

Chimichurri recipe was very slightly modified from Simply Recipes.

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4 Reviews

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Shasha on 11.6.2016

It was ok when I tasted it as a sauce, but turned out way too salty for a marinade?

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kellykitchen on 5.4.2014

Delicious!

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Gigi Fernandez on 8.21.2012

I have been using this recipe since last year and I always forget to write a review. So this is me saying Thank You! It is great as a marinade and also as a sauce for a steak. Brings me back to enjoying steaks in Argentina when I was a kid.

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bakinghomesteader on 6.6.2012

This sauce was fantastic! I made it and used it for deer steaks. Best deer steaks I’d ever cooked!

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