PANTRY BASIC - CHIMICHURRI
Chimichurri is fabulous on a big juicy flank steak, but it’s also fantastic on eggs. If you’re a fan of garlic and fresh green herbs, you’re going to love it—and it’s really good on almost everything, not just steak and eggs. Make it before you start cooking, and give it 20 to 30 minutes to marinate before serving, if you have the time. If you refrigerate any leftovers, make sure to take it out of the refrigerator in plenty of time to let it come back to room temperature, because it will thicken up when chilled. MAKES ABOUT 1 CUP (240 ml)
PREP TIME: 5 minutes, plus 20 minutes to marinate
COOK TIME: None
½ cup extra-virgin olive oil
1 cup (240 ml) packed fresh parsley
2 tablespoons (30 ml) chopped fresh oregano
¼ cup packed fresh cilantro
⅓ cup red wine vinegar
3 garlic cloves
½ shallot
¼ teaspoon red pepper flakes
Pinch salt
Pinch freshly ground black pepper
- In a food processor or blender, pulse the olive oil, parsley, oregano, cilantro, red wine vinegar, garlic, shallot, red pepper flakes, salt, and pepper until it reaches the consistency you desire—you can do it super liquid-y or quite rough.
- Let it stand at room temperature for at least 20 minutes before serving.
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Pantry basic chimichurri is the garlicky green sauce I blitz before dinner even starts, so it has time to mellow while the steak rests. Parsley, oregano, and cilantro meet red wine vinegar, shallot, and enough garlic to announce itself, all loosened with good olive oil. Slather it on flank steak, spoon it over eggs, and watch it disappear.
Pro Tips
- Let it stand at room temperature for at least 20 minutes before serving — the garlic and shallot soften into the vinegar and the sauce tastes round instead of sharp.
- Pulse to your texture: a few bursts gives you the rough, rustic sauce that clings to steak, while a longer blend makes a pourable dressing for eggs and vegetables.
- Take leftovers out of the fridge well before you need them. The olive oil solidifies when chilled and the sauce needs to come back to room temperature to pour.
- Fresh oregano matters here — dried oregano turns the sauce muddy and dusty. If you can't find it, use extra parsley and a pinch of dried oregano instead.
Frequently Asked Questions
How long does chimichurri keep?
Up to 5 days refrigerated in a sealed jar. The flavor peaks on day two, after the garlic has fully infused the oil and vinegar.
Can I freeze chimichurri?
Yes — freeze it in an ice cube tray and store the cubes in a bag for up to 3 months. Thaw in the fridge overnight and stir before serving, since it will separate slightly.
What else is chimichurri good on besides steak?
It's excellent over eggs, grilled chicken, shrimp, and roasted vegetables, or thinned with a little extra vinegar as a salad dressing.
Is chimichurri supposed to be that garlicky?
The three raw cloves give it a real kick that mellows as it sits. If you're garlic-shy, start with 2 cloves and add more after the sauce has marinated.
Recipe Card
Ingredients
Method
- In a food processor or blender, pulse the olive oil, parsley, oregano, cilantro, red wine vinegar, garlic, shallot, red pepper flakes, salt, and pepper until it reaches the consistency you desire—you can do it super liquid-y or quite rough.
- Let it stand at room temperature for at least 20 minutes before serving.
