Dress up your steak with this zesty Cilantro Chimichurri.
I love a good steak. The kind freshly cut by a knowledgeable butcher and with a good amount of thick, fatty marbling that decadently sizzles as soon as the meat hits the pan, promising good things ahead. I don’t have a steak very often, but when I do, I make sure the experience is memorable. This means my steak demands only the best sides and toppings: a fluffy baked potato and grilled asparagus on the side, and crowning my steak, a fragrant chimichurri.
This cilantro chimichurri is a vibrant twist on the traditional Argentinian sauce, typically made with parsley. This version still has that fresh, zesty flavor profile that pairs beautifully with steak and a wide range of dishes.
Its slightly citrusy and earthy notes complement the other ingredients, creating a sauce that feels familiar yet refreshingly new. For those who love the unique taste of cilantro, this variation is a must-try. It’s a versatile condiment that can transform simple grilled meats, roasted vegetables, or even a bowl of rice into something special. The joy of making chimichurri is in discovering your own perfect blend. I love to add a minced habanero to mine for a real kick.
Whether you’re hosting a summer barbecue or just looking to spice up a weeknight dinner, cilantro chimichurri is a delicious and easy way to elevate your meals. So, next time you’re in the kitchen, grab a bunch of cilantro, a few cloves of garlic, and your favorite olive oil, and blend up a sauce that’s as vibrant as it is versatile. Trust me, your taste buds will thank you!
What Is Chimichurri?
Chimichurri is a raw sauce or marinade originating from Argentina and Uruguay. It is often used to accompany grilled meats and vegetables or even drizzled over a salad. It’s known for its bright, herby flavor and touch of acidity that cuts through rich, hearty dishes. Traditionally, chimichurri is made with parsley, garlic, olive oil, vinegar or lemon juice, and red pepper flakes. However, as with many recipes, there’s room for creativity.
One of the best things about chimichurri, including this cilantro version, is its versatility. It comes together quickly and easily. You can play around with the ratios, adding more garlic if you like it pungent or extra lime juice for more tang. Some people enjoy adding a bit of spice with fresh chilis or even a pinch of cumin for warmth. The choice is yours.
FAQs & Tips
How To Make Ahead And Store
Cilantro chimichurri is best when made in advance, as this gives it time for all the flavors to marry in perfect harmony. I suggest making your chimichurri at least 1 hour in advance. Once made, it can be stored in an airtight container and kept in the fridge, where it can last up to 1 week. For an easy little flavor hack, grab a silicone ice cube tray, fill the slots with your cilantro chimichurri, and freeze it. Once frozen, you have a whole tray of little chimichurri bombs that will stay good for up to 3 months.
Cilantro Tastes Like Soap To Me. What Can I Do?
Almost 15% of the world’s population has a gene that makes cilantro taste like soap. If you are one of these individuals, there is no need to worry—you can simply substitute the cilantro for parsley, just like in the original recipe.
A Tip For Fast And Easy Prep
If you have a food processor, you can use the pulse function to quickly and easily dice up and combine all your ingredients. I recommend small, quick pulses. You don’t want to hold it too long, or you will end up with an ugly brownish paste (which will still taste delicious; it just won’t look as good).
Serving Suggestions
Cilantro chimichurri shines when paired with grilled steak, chicken, or seafood. It’s also a fantastic addition to tacos, grain bowls, or even as a dipping sauce for fresh bread. The acidity in the sauce helps balance the richness of foods such as grilled meats, making each bite more flavorful and satisfying.
Give this tasty Korean BBQ Chicken recipe or these tender and delicious Chicken Meatballs a try with this vibrant cilantro chimichurri. I would be remiss if I didn’t mention this Old-Fashioned Salmon Patties recipe as well; it’s such a delightful combination.
Cilantro Chimichurri
Ingredients Â
- 1 cup fresh cilantro roughly chopped
- 3 cloves garlic minced
- 1/4 cup red onion finely chopped
- 1 tablespoon red wine vinegar
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
InstructionsÂ
- In a medium bowl, combine the chopped cilantro, minced garlic, and finely chopped red onion.
- Add the red wine vinegar, lime juice, salt, and red pepper flakes to the bowl and mix well.
- Gradually pour in the olive oil while stirring continuously to blend all the ingredients together.
- Allow the chimichurri to sit for at least 10 minutes before serving to let the flavors meld together. For best results, let it sit for an hour or more.
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