Chimichurri originally hails from Argentina and is a great sauce for marinating or serving with grilled meat. The classic base mix is a combo of minced parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. When I'm short on time, I use a mix of frozen cubes of chopped parsley, basil and cilantro—cutting the prep down to less than 10 minutes.
Related: Grilling the Perfect Steak
- Cook Time
- Prep Time
- 6 ServingsServings
1/3 cup (or 6 frozen cubes) chopped parsley
1/4 cup (or 4 frozen cubes) chopped basil
1/8 cup (or 2 frozen cubes) chopped cilantro
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 small red onion, finely chopped
- 3 cloves fresh garlic, finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon chili flakes
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1½ pounds boneless Delmonico or Club Steak, at room temperature
1. Combine herbs in a medium bowl with olive oil, vinegar, onions, garlic, oregano, chili flakes, salt and pepper and stir well. Set aside.
(If using frozen cubes of herbs, first combine the cubes in a small strainer and let drain while they defrost. Once cubes defrost, combine with remaining ingredients.)
2. Grill steak over preheated grill on high heat for 8 to 10 minutes per side for medium rare and let rest 6 minutes before slicing. Cut into ¼-inch thick slices and drizzle liberally with chimichurri.