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Chimichurri Sauce
Feinauer Family Recipe

Chimichurri Sauce

From the kitchen of Ben Feinauer
Prep10 mins
Cook0 mins
Total10 min
Yield6 servings

Ingredients

Scaled for 6 servings · Tap an ingredient to check it off

Directions

Prep 10 mins · Cook 0 mins · Total 10 min

  1. Step 1
    Finely hand-chop the parsley and oregano. Avoid a food processor if possible; a knife creates the traditional chunky texture, whereas a processor can turn it into a bitter paste.
  2. Step 2
    In a medium bowl, mix the chopped herbs and minced garlic.
  3. Step 3
    Stir in the red wine vinegar, salt, pepper, and red pepper flakes.
  4. Step 4
    Slowly pour in the olive oil while stirring.
  5. Step 5
    Let the sauce sit at room temperature for at least before serving. This allows the vinegar to mellow the garlic and the flavors to meld.

Tips for success

  • Acidity: If the sauce feels too heavy, add a small squeeze of fresh lemon juice right before serving.
  • Storage: Store in a glass jar in the fridge for up to 5 days. The oil will solidify when cold, so let it sit on the counter for 15 minutes before use.
  • The Beef Pairing: For your Angus strips, toss them in the sauce immediately after they come off the heat so the warm beef absorbs the herb oil.

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Main photoFrom Ben Feinauer
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Feinauer Family Recipe

Chimichurri Sauce

From the kitchen of Ben Feinauer

Prep: 10 mins·Cook: 0 mins·Yield: 6 servings

Ingredients

  • 1 cup fresh cilantro (finely chopped (packed))
  • 4 cloves garlic (minced)
  • 2 tbsp fresh oregano (chopped (or 1 tsp dried))
  • ½ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp sea salt
  • ½ tsp red pepper flakes (adjust for heat)
  • ½ tsp coarse black pepper

Directions

  1. Finely hand-chop the parsley and oregano. Avoid a food processor if possible; a knife creates the traditional chunky texture, whereas a processor can turn it into a bitter paste.
  2. In a medium bowl, mix the chopped herbs and minced garlic.
  3. Stir in the red wine vinegar, salt, pepper, and red pepper flakes.
  4. Slowly pour in the olive oil while stirring.
  5. Let the sauce sit at room temperature for at least 20 minutes before serving. This allows the vinegar to mellow the garlic and the flavors to meld.

Cook's Notes

  • Acidity: If the sauce feels too heavy, add a small squeeze of fresh lemon juice right before serving.
  • Storage: Store in a glass jar in the fridge for up to 5 days. The oil will solidify when cold, so let it sit on the counter for 15 minutes before use.
  • The Beef Pairing: For your Angus strips, toss them in the sauce immediately after they come off the heat so the warm beef absorbs the herb oil.