This Chimichurri recipe (or a variation of it) is one of our go-to additions to a delicious grilled steak. It can be made in advance, or whipped up in a hurry. Also makes a great spread for steak sandwiches!


  • 1 cup Parsley leaves & stems
  • ½ cup Cilantro leaves & stems
  • 3 cloves garlic, peeled
  • Juice of 2 lemons (cut in half and grill for 10 minutes for extra flavor)
  • ½ jalapeno, roughly chopped (remove seeds for less heat)
  • ½ tsp ground black pepper
  • ¼ white onion, roughly chopped
  • ½ cup olive oil
  • Salt to taste Combine all of the ingredients into a food processor and blend until mostly smooth. Cover and refrigerate. Bring to room temperature before serving.

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