Chile Chimichurri

By Mark Bittman

Chile Chimichurri
Grant Cornett for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Theo Vamvounakis.
Total Time
10 minutes
Rating
5(878)
Comments
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Chile chimichurri is an enlivened, updated version of the classic vinegar-and-parsley sauce. Served alongside a grilled rib-eye, the sauce brightens up the dish and makes eating a steak at home feel like you're eating one while out on the town.

Featured in: The Pleasure of a Steak at Home

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Ingredients

Yield:4 servings.
  • 2cups fresh parsley leaves
  • 2tablespoons chopped fresh oregano leaves
  • 1medium jalapeño chile (more or less to taste), trimmed and halved
  • 1large clove garlic, or more to taste
  • ½cup extra-virgin olive oil, or more if you’d like
  • Salt
  • 2tablespoons sherry or red-wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

258 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 1 gram protein; 164 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the herbs, chile and garlic in a food processor or blender with about half the oil and a pinch of salt. Purée, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.

  2. Step 2

    Add the vinegar, then a little more oil or some water if you prefer a thinner sauce. Taste, adjust the seasoning and serve right away. Or cover and refrigerate for up to a day; return to room temperature before serving.

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Ratings

5 out of 5
878 user ratings
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Comments

Michelle

I think chimichurri has way more tasty kick to it when you use cilantro instead of parsley or far greater quantities of cilantro to parsley as a ratio.

Baddogbreath

Chopped cilantro, chopped shallots, red pepper flakes, and seasoned rice wine vinegar

Heidi

Added a small jalapeno, cilantro, and a half lime of juice.

Paige

Good but not great. Didn't have as deep a flavor as I typically expect from chimichurri.

Kimberly

I made this to do with a beef tenderloin for Christmas dinner. Excellent just as written.

Mom getting dinner on the table

Double garlic no chili. This was a yummy version of this sauce and didn’t make too much.

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