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Spicy Chimichurri (for Steak, Chicken, and Seafood)
Chimichurri is a delicious, herby Argentinian sauce that pairs perfectly with meat, especially beef. This chimichurri is as classic as they come with the addition of spicy pickled peppers. I love to use it on steak, chicken, fish, and so much more!
Ingredients
- 1/2 cup olive oil, extra virgin
- 1/4 cup chopped parsley
- 2 tbsp red wine vinegar
- 2 tbsp chopped fresh oregano
- 1 tbsp minced spicy pickled peppers, such as Mama Lil's
- 4 garlic cloves, minced
- 1 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Mix together all ingredients in a medium bowl.
- Ideally, let sit for 30 minutes before serving.
- Sauce can be stored in the fridge for up to a week. Let come to room temperature before serving again.
Notes
- Can I use other herbs for chimichurri?
- Sure! I think parsley is essential, but throw in other fresh tasting herbs you like, like cilantro and dill.
- Can chimichurri be frozen?
- Fresh herbs don't freeze very well and will turn brown/black. I would not freeze this.
- Can chimichurri be made in advance?
- Yes! It's best eaten within 2-3 days. Refrigerate if you make in advance and bring it back to room temperature before serving.
- How long does chimichurri last?
- It will last in the fridge for up to a week. Bring to room temp before serving.
Calories: 165kcal, Carbohydrates: 1g, Protein: 1g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 424mg, Potassium: 29mg, Fiber: 1g, Sugar: 1g, Vitamin A: 224IU, Vitamin C: 5mg, Calcium: 9mg, Iron: 1mg
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