Argentinian Chimichurri Sauce Recipe for Steak and Empanadas
Chimichurris are traditional Argentine and Uruguayan sauces made from fresh ingredients and typically served alongside asado (grilled meats). I love chimichurri sauce and I actually find it to be a versatile condiment. Although it’s usually served alongside grilled meats, this herbaceous sauce is just as good as a dipping sauce for empanadas and many other foods. I like to make mine the traditional way with a mortar and pestle—but it’s easy to whip up in the food processor too.
What do you serve with Chimichurri Sauce?
I highly recommend pairing it with my Argentinian Beef Empanadas! Serve chimichurri sauce alongside your main dish, pico de gallo, and my Pomegranate Red Wine Sangria or my Favorite White Sangria, chocked full of summer fruit for your next cookout or summer entertaining. Oh, and let's not forget a juicy grilled skirt steak with a side of margaritas! Chimichurri goes with skirt steak or any grilled meat. It’s like they’re made for each other.
Argentinian Chimichurri Sauce Recipe
Ingredients
- 1 large bunch Italian parsley, stems removed and coarsely chopped
- 1 large bunch cilantro, stems removed and coarsely chopped
- 2 garlic cloves, finely minced
- 3 tablespoons capers, rinsed, dried and chopped
- 1 ½ tablespoons red wine vinegar
- 1 ½ teaspoons salt
- ½ teaspoons red pepper flakes
- ½ teaspoon black pepper
- ½ cup extra-virgin olive oil (or more as needed to make the sauce the consistency you want)
Instructions
- Place parsley, cilantro, garlic and capers in a bowl. Mix to combine. Add the vinegar, salt, red pepper flakes and black pepper and stir to combine. Slowly pour in olive oil and mix well. If the sauce is too thick, add a bit more olive oil. Let sauce rest for 30 minutes before serving.