Main Dishesbonappetit4.0
Chimichurri
This bright, herb-packed chimichurri sauce recipe doubles as a marinade for steak, chicken, or tofu; or as a salad dressing for lentils and roasted vegetables.
👥 2 Servings🔥 Cook: 15 min👤 Bon Appétit Test Kitchen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
📝 Preparation Steps
1
Combine 1 shallot, finely chopped, 1 Fresno chile or red jalapeño, finely chopped, 3–4 garlic cloves, thinly sliced or finely chopped, ½ cup red wine vinegar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Let sit ⏱️ 10 minutes. Stir in ½ cup finely chopped cilantro, ¼ cup finely chopped flat-leaf parsley, and 2 Tbsp. finely chopped oregano. Using a fork, whisk in ¾ cup extra-virgin olive oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
Fresno chile or red jalapeño, finely chopped1–4 garlic cloves, thinly sliced or finely chopped3. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
If using as a marinade, place beef, chicken, or pork in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least ⏱️ 3 hours or up to overnight. Remove meat from marinade, pat dry, and grill; spoon reserved chimichurri over grilled meat. Do ahead: Chimichurri can be assembled up to 3 days in advance; refrigerate in an airtight container. Editor’s note: This chimichurri recipe was first printed in our July 2011 issue. Serve it alongside a batch of our favorite beef empanadas →
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...