Chimichurri Print Recipe Back to Website

Recipe by Gracie Schatz

This is one of the easiest steak sauces to make and it is so good. I find it is best to make this a day ahead of time and let it rest in the fridge overnight so that the flavors can mingle and settle.

Yield – 1 pint

  • 4 scallions 
  • 2 jalapenos 
  • 2 tbsp red wine or sherry vinegar
  • 4 cloves garlic in the skin 
  • 1 cup freshly chopped, lightly packed cilantro 
  • 1 small shallot, peeled and cut in half 
  • 1 Tbsp vegetable oil 
  • ½ tsp salt 
  1. In a large cast iron or nonstick pan over high heat, burn the garlic in its skin until it is black. Set aside.
  2. Add 1 Tbsp vegetable oil to the pan and add in the halved shallot, scallions and jalapenos until they are blistered and slightly burnt.
  3. Peel the garlic and add it to a food processor.
  4. Destem and deseed the jalapenos, chop them up and add them to the food processor along with the shallots and roughly chopped scallions.
  5. Add the cilantro and vinegar and pulse until it forms a chunky sauce (you can keep processing it if you want it to be smoother).
  6. Taste and adjust the salt level to your liking.
  7. Store in an airtight container for up to one week. Bring to room temperature before serving.