Chimichurri sings of summer. Anything grilled can only be improved by a good punchy chimichurri sauce. Steak and chimichurri is about as classic as it gets, but it also goes well with fish or chicken.

Some people like to use a combination of parsley and cilantro, which you are welcome to do, but I am a parsley purist. You can also increase the amount of chili for more heat. (Details below.)


  • 2 cups (50 grams) packed flat-leaf parsley, stems removed
  • 2 tbsp. oregano leaves
  • 1 red chili pepper
  • 10 cloves garlic, crushed
  • 1 cup olive oil
  • ½ cup red wine vinegar
  • 1 ½ tsp. kosher salt
  • 1 tbsp. fresh lemon juice
  • 4-5 grinds of fresh cracked black pepper (optional)


  1. Finely chop the parsley and oregano. Feel free to leave some larger pieces for texture (I did). Optional: use 1 cup parsley and 1 cup cilantro.
  2. Cut off the stem of the chili pepper. Slice into quarters lengthwise, then chop finely (include the seeds and veins). Optional: If you prefer more heat, add a second chili pepper or a pinch of dried pepper flakes.
  3. Mix all the ingredients together in a small bowl, and refrigerate overnight. (Note: You can certainly use it immediately; it just tastes better when the flavors have had time to meld.)
  4. Serve with steak, fish, or grilled chicken.
  5. Stays good in the fridge for at least a week. If it’s been a few days, add a squeeze of lemon just before using to brighten up the flavors.