Chile Chimichurri

By Mark Bittman

Published August 10, 2015

  • Grant Cornett for The New York Times. Food stylist: Michelle Gatton. Prop stylist: Theo Vamvounakis.
Media 1 of 1
Total Time
10 minutes
Rating
5(962)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings.

  • 2 cups fresh parsley leaves

  • 2 tablespoons chopped fresh oregano leaves

  • 1 medium jalapeño chile (more or less to taste), trimmed and halved

  • 1 large clove garlic, or more to taste

  • ½ cup extra-virgin olive oil, or more if you’d like

  • Salt

  • 2 tablespoons sherry or red-wine vinegar

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 258 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 2 grams fiber; 164 milligrams sodium; 1 gram protein

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
962 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Patti

Really good, easy, and versatile. Jalapeño gives it a very mild kick, a bit like horseradish. Oregano gives it a good flavor. Made with carrot greens as I had an abundance from the garden. I’ve not been convinced by other carrot greens recipes but this was delicious. Will definitely make it again and will try it with parsley to see if there is any difference.

Mrs Maimoni.

Double the garlic added jalapeño plus its seeds. A few red chili flakes and the best olive oil I have. Used 2 and a half cups of mixed herbs parsley cilantro and mint. It is heavenly

farleyface

Am I wrong? If you add fish sauce to anything requiring salt, it tastes better? Used cilantro and parsley. Delicious!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.