Mill City Cooks

Chimichurri Sauce for Steaks

by Chef Nick Schneider

A classic Argentine steak sauce capturing the flavors of late summer.  Special equipment needed for this is a food processor.

1/4 cup warm water
1 tablespoon chopped fresh oregano
2 teaspoons salt
1 1/3 cups loosely packed Italian or flat-leaf parsley leaves
2/3 cup loosely packed cilantro leaves
5 medium garlic cloves, minced well (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1/4 cup good quality red wine vinegar
1/2 cup extra virgin olive oil


Pulse parsley, cilantro, garlic, oregano, salt and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water and vinegar, pulsing briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Olive oil can take on a bitter taste if its blended at high speed. and let stand at room temperature about 1 hour. Sauce can also be made ahead but let it.

Serve with Grilled Steaks.

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