Have you ever made chimichurri sauce? It is similar to pesto in color and uses, but the flavors are very different. It’s an Argentine condiment popular throughout Latin American Cuisine. There are many recipes, but I like this one with parsley, cilantro, lime juice, and a sweeter vinegar like balsamic or apple cider. Pairing it with Blood Orange Fennel Salad, Brown Basmati Rice, and Cuban-Style Grilled Flank Steak creates a fantastic feast.
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Chimichurri Sauce for Grilled Flank Steak
Chimichurri sauce is a classic steak condiment from Argentina. A vibrant and delicious addition, chimichurri sauce for grilled flank steak takes 10 minutes to make!
- Prep Time: 10
- Total Time: 10
- Yield: 8 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Argentina
- Diet: Gluten Free
Ingredients
- 1 cup fresh parsley – Italian or flat-leaf, cleaned and stems removed
- 1 cup fresh cilantro, washed and stems removed
- 3 Tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 lime, juiced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoon apple cider vinegar
Instructions
Make the Chimichurri Sauce:
- Add all the ingredients into a food processor and pulse until mixed. Push down with a spatula to include all the items.
- Serve – spoon into a small serving bowl and serve with grilled steak.
Notes
*Read vinegar ingredients to ensure no added sugars or other processed ingredients. Vinegar is considered a gray area on the Paleo diet.
- The Cuban Style flank steak has a citrus mojo sauce in the recipe. Chimichurri sauce comes from Argentina. I serve both the citrus mojo sauce and the chimichurri sauce because I can’t decide which is the best.
