Simply Homemade: Chimichurri Sauce

Holy moly guacamole mac & cheese, how are kids starting back to school already? I need to hurry up and get some more summertime family favorite recipes posted because, at this rate, it will be back to crockpot season in the blink of an eye!!! I thought this week would be a great one to introduce you all to an amazingly fresh sauce called chimichurri.

It’s perfect for summer because it uses fresh herbs (flat leaf Italian parsley, cilantro, and oregano) and really pops with the addition of shallot, fresh lemon juice, and garlic. This sauce screams summer because it a gorgeous bright green color and is absolute perfection as a dip for those juicy steaks you’re planning on grilling. And, you can make a big batch and freeze it so you can have these fabulous summer flavors all year long! Bonus!!!

My family has done prime rib for a big holiday meal for years now and this chimichurri sauce is no longer optional. When we have prime rib, we will have chimichurri! Everyone knows and loves a good creamy horseradish sauce with prime rib but, trust me here guys, give this alternative green sauce a try – you won’t be disappointed! It enhances the flavor of the meat and goes well on simple things like grilled steaks or complex things like shredded beef rice bowls. However you add this layer of flavor, it’s sure to give your taste buds a very happy wake up call.

For the past few years, my sister(s) and I have been in charge of concocting this sauce for the holiday meal. Yes, concoct is the correct word. Every year we remember the ingredients and fudge the amounts. Every year we end up mixing, tasting, adding, mixing, tasting on repeat for about 10 minutes straight. And, every year without fail, we proclaim that the batch just concocted is definitely the best one yet! Since we have apparently perfected this method and now all crave it throughout the year, I thought it was time to share the goodness. Especially since people near and dear to me are so generous to share the goodness of their gardens so this recipe is basically free to make 😉 Fresh jalapeño from one sister! Yes please! Fresh flat leaf italian parsley from another sister? I’ll take it! Pantry staple ingredients like vegetable oil, garlic, and seasonings? Check, check, checkity-check! Next year’s garden wish list to include these herbs and jalapeños specially for this recipe? Big check!

Please keep the concoction story in mind as you attempt to concoct your own version, it will likely need some tampering with to get it just right. If your lemon is ultra juicy, your shallot is a dwarf or the size of a fist, etc it will affect this end result. Taste test as you go and add what you love or what isn’t shining through. This guideline of a recipe should get you as close as possible to deliciousness 😉 Enjoy this perfect summertime sauce!!!

Chimichurri Sauce

  • Servings: Approximately 6-8
  • Print

You have to give this bright and fresh sauce a try the next time you prepare any sort of beef dish - it goes especially well with steak and prime rib!


-1/2 cup fresh cilantro (stems cut off and removed)

-1/2 cup fresh flat leaf Italian parsley (stems cut off and removed)

-2 tablespoons fresh oregano (just the leaves)

-1/2 shallot

-1/2 jalepeno (seeds removed unless you like it HOT!)

-4 teaspoons minced garlic

-1/4 cup red wine vinegar

-1/2 teaspoon salt

-3/4 cup vegetable oil

-Juice from 1 lemon

-1/4 teaspoon red pepper flakes

-1/4 teaspoon black pepper


  1. Wash and prep fresh herbs, shallot, and jalapeño then put those and garlic into blender and pulse until chopped and combined.
  2. Add in remaining ingredients (liquids and seasonings) and blend everything together well.
  3. Refrigerate until ready to serve, stir, and enjoy as a delicious, bright, healthy sauce on steak, shredded beef, prime rib, etc!


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