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Chimichurri Sauce Recipe


Guest Post by Matt Eads, Omaha Steaks Brand Ambassador

I love chimichurri sauce and have been making it for about as long as I can remember. I’ve changed it up over the years like most of my recipes and that’s one of the fun things about chimi, there’s no right or wrong way to make it and I love to hear people share different twists on it.

In my recipe you’ll see I add cilantro which is not a traditional ingredient, but it brings a fresh flavor to the sauce and when combined with the fresh parsley it really comes alive. Notice the use of the word fresh? Some recipes work just fine with dry ingredients but with chimi I can’t stress enough the importance of fresh herbs.

If you’re making this all the time, and I think you will be, I’d suggest getting an inexpensive food processor to make the work easier. That said, a sharp knife will do the trick as well. You’ll find its best after sitting for a couple hours so keep that in mind when you’re planning to make any grilled meat that benefits from chimichurri.

Speaking of grilled meat, one of my favorite meats to pair with this is top sirloin. Top has a hearty beef flavor but it’s generally very lean. I always say “fat is flavor” which is why the ribeye is one of the most popular cuts of beef; but I digress. Back on topic, the oil and freshness of this sauce really enhances the flavor of those lean cuts like sirloin, chicken breast, and let’s not forget pork chops or pork loin. I say enhance because that’s what this chimichurri is, a flavor enhancer. It’s not like a thick barbeque sauce that’s used to mask the flavor of underwhelming meat. Instead it enriches the bold flavors of lean meats.

Chimichurri Sauce Recipe


Chimichurri Recipe

Light and refreshing, this South Americansauce brings the perfect amount of heat and flavor to grilled steaks.
Prep Time10 mins
Resting Time1 hr
Total Time1 hr 15 mins
Author: Matt Eads


  • 3 garlic cloves, finely minced
  • 1 small shallot, finely chopped
  • 1 red jalapeño, seeded and finely chopped
  • ¾ cup finely chopped fresh cilantro
  • ¾ cup finely chopped fresh flat-leaf parsley
  • 1 cup extra-virgin olive oil
  • 1.5 Tbsp. red wine vinegar
  • 3 Tsp. kosher salt, or to taste
  • 1 Tsp. lemon juice


  • Combine all ingredients in a mixing bowl.
  • Whisk together and scrape down the sides of the bowl.
  • You can eat it right away, but it's always better after it sits for an hour or so.


Notes: If you can’t find a red jalapeño, try a teaspoon of crushed red pepper flakes instead. If you can’t find shallots, try using red onions instead. Season with salt to taste.

Matthew Eads is a cookbook author, food blogger, professional grilling instructor and founder of He has mastered the art of gourmet grilling and proves that outdoor cooking can and should be an everyday pleasure. He learned early on that great food doesn’t happen by chance and has been honing his culinary skills over the last 30 years, becoming a leading authority in outdoor cooking. His earliest memories of outdoor cooking and his primal desire to cook over a flame ignited Matthew’s lifelong passion for bringing people together around a grill and serving the perfect dish. Matthew’s original recipes using Omaha Steaks proteins can be found on

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