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If you’re on the lookout for a new way to jazz up your steak game, chimichurri is the way. Let me introduce you to the zesty, vibrant, and delicious accompaniment. This isn’t just any sauce though; it’s a spicy, herbaceous, flavor-packed sauce that will elevate your meal to new heights. If you’re looking for a new favorite garnish for all your grilled meats, this spicy chimichurri sauce recipe will become your go-to!
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Chimichurri is a traditional Argentinian sauce packed with fresh herbs, garlic, and citrus. It offers tons of flavor in a small package, balancing out hearty meats and roasted vegetables like nothing else.
Personally, I make Jalapeño Chimichurri when I’m in the mood for a twist on some delicious, juicy steak. The freshness of the herbs combined with the heat from the jalapeño creates a flavor explosion that’s hard to resist. A good steak only NEEDS a small amount of chimichurri, however, it’s so delicious you’re going to want more.
This spicy sauce is the perfect topping for steak on this chimichurri steak sandwich. There’s nothing better and believe me, a little bit goes a long way!
What is chimichurri?
Chimichurri is a deliciously herbaceous sauce from Argentina made with lots of fresh herbs, garlic, fresh citrus, and more. It’s similar to pesto, but a uniquely South American creation.
Since it’s so bright and refreshing, it’s ideal for serving with hearty steaks that can use a little acidity to balance the heat. This green sauce is the perfect topping for any steak, makes the best chimichurri steak sandwiches, and is also great on chicken, pork, and more.
This is not necessarily an authentic chimichurri sauce, but it is full of flavor and turns out great every time!
Why you’ve got to try this Spicy Chimichurri Recipe
- Loaded with so much fresh flavor from the herbs
- Perfect topping for steaks and red meat (but don’t stop there)
- Nice spice level and adjustable depending on your heat preferences
- Requires no fancy tools or equipment – just a good knife
Equipment
To make this homemade chimichurri sauce, you’ll need:
- sharp knife for chopping sauce ingredients
- bowl for sauce
- spoon for mixing
Ingredients
Chimichurri is all about the fresh ingredients. You’ll need
- Shallot
- Fresh garlic cloves
- Cilantro
- Parsley: Don’t worry too much about the type of parsley, like curly or flat leaf parsley. They all work here.
- Jalapeño: For extra heat, feel free to use hot jalapenos or add 1-2 serrano peppers. You can also roast them to mellow out the heat before mincing.
- Lime juice (or lemon juice)
- Red wine vinegar: If not available, try balsamic vinegar or white wine vinegar.
- Extra virgin olive oil
- Kosher salt and black pepper
- Red pepper flakes (optional, but nice for extra heat)
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How to Make Spicy Chimichurri Sauce
- Finely chop all of the ingredients before assembling.
- Combine the chopped shallot, garlic, parsley, cilantro, and jalapeño to a bowl.
- Add the lime juice and red wine vinegar.
- Drizzle with olive oil and mix thoroughly.
- Season to taste with salt and pepper. Add the red pepper flakes for an extra kick.
- Serve at room temperature and enjoy!
Storing Suggestions
If you have any extra sauce left over (which, let’s be honest, might not happen), you can store it in the refrigerator. Just make sure it’s in an airtight container. The flavors will continue to develop, and it should keep well for about a week. Just give it a good stir before using it again.
You can also make a larger batch and freeze the chimichurri in ice cube trays. Once frozen solid, knock them out of the tray and store them in a freezer bag for up to 3 months. Anytime you need chimichurri, let a cube or two thaw in the fridge then serve like normal.
Tips & Variations
- Amp up the heat. For an even spicier flavor, add some hot sauce or extra crushed red pepper flakes to your chimichurri.
How to Serve
This spicy chimichurri sauce recipe works great as a condiment for serving over steak, pork tacos, grilled chicken, and even seafood, but it also makes a great marinade and salad dressing, too.
I usually like to serve it in this chimichurri steak sandwich because all the bright, tangy flavors balance out the heartiness of the meat. Beef and chimichurri are truly a match made in heaven.
FAQs
Can you use a food processor to make chimichurri?
Similar to making pico de gallo, you typically want those finely cut pieces of herbs and vegetables in each bite. Although you can use a food processor, you won’t get quite the same texture.
Can you use other herbs?
Chimichurri is all about the fresh herbs, especially fresh parsley and cilantro. You can certainly play with different herbs to make it your own. If you’re reluctant to use cilantro, try adding fresh mint.
Can you use chimichurri as a marinade?
Absolutely! Chimichurri makes a great marinade for steak, pork, chicken and more.
Related Recipes
Spicy Jalapeno Chimichurri Sauce for Steak
Ingredients
- Steak
- 1 NY Strip Steak
- Salt for seasoning
Chimichurri Ingredients
- 1 Shallot (finely chopped
- 3 cloves garlic finely chopped
- 1/4 C Parsley finely chopped
- 1/4 C Cilantro finely chopped
- 1 Jalapeno cored, and finely chopped
- 1 TBSP lime juice
- 1 TBSP Red Wine Vinegar
- 1/4 C Olive Oil enough to coat thoroughly
- 1 TBSP red pepper flakes optional
- Salt and Pepper to taste
Instructions
Prepare Steak (Optional)
- Preheat Searing Station on grill for 10 minutes
- Season steak liberally with salt and allow it to sit at room temp while grill is preheating
- Cook on each side for 30 seconds flip, and cook for another 30 seconds, do this until your internal temperature preference has been reached minus 10 degrees
- Remove steak from heat and allow to rest
Prepare Chimichurri
- Prepare chimichurri by mixing all ingredients together, stir well to incorporate
- Serve as a topping to steak, or with steak dipped in chimichurri
4 Comments
Fantastic Chimi
Thank you !
Danny
Such a simple dish that packs so much flavor and punch.
that’s right, and it’ll enhance about any cut of meat