This Chimichurri sauce is one of my all-time favorite sauces for just about any food, especially steak. This Cuban chimichurri sauce is made with parsley, garlic, lemon, vinegar, and some spices and it is so delicious. Add it to veggies, meats, or anything that needs a little kick of flavor.
There are many different recipes for chimichurri and I am sure they are all good but I just love this particular recipe. It is a recipe that was taught to me by my friend from Cuba.
I first tried this recipe at a BBQ and I was hooked ever since.
Now when I say share, imagine being at a BBQ with 20 or so people with one man in the kitchen the whole time making tons of this stuff, adding it to meat, making more, adding it to more meat. You get the point!
A Cuban BBQ is a pretty serious deal and I promise you will never leave hungry. I learned this recipe that day and I have been making it ever since.
What is Chimichurri Sauce
This easy Cuban chimichurri sauce is traditionally added as a topping to meat (steak, pork, chicken) after it is cooked (like churrasco or skirt steak). It is made with parsley, vinegar, garlic, lemon and spices.
It is also so delicious when used as a dip for fries and vegetables.
One of my favorite ways to use this chimichurri sauce is in my recipe roasted vegetables with chimichurri.
Ingredients you will need
- Italian parsley: Italian parsley adds a wonderful earthy flavor to the sauce.
- Garlic cloves: This gives a huge punch of flavor and pairs well with the lemon juice in the sauce.
- Red pepper flakes: Red pepper flakes add a touch of background heat but nothing too spicy.
- Lemon: Lemon adds a nice tart note to the chimichurri.
- Vegetable oil: The oil is part of the base.
- Olive oil: Like vegetable oil, olive oil is the base of the sauce.
- White vinegar: It adds some tart to the sauce along with the lemon.
- Kosher salt: Sat will wake up all of the flavors.
- Water: I like to add a bit of water to lighten up the sauce.
How to make Cuban chimichurri sauce
I am going to share that special trick with you on how to make that perfect chimichurri and the trick that other recipes don't which is blanching the parsley! This is the very first thing you want to do.
Here are all the steps:
- Blanch parsley. This takes a little of the rawness out of the parsley.
- Finely chop the parsley and garlic then add it to a bowl.
- Add the remaining ingredients to the bowl and mix well.
I told you this chimichurri sauce was easy and the one extra step of blanching the parsley makes all the difference in the world. Now you can keep it as your own secret or share it with others!
FAQS
Chimichurri and salsa verde are very similar in ingredients but the main difference is chimichurri is used most often as a topping for meat while salsa verde is used for other types of Spanish foods.
Chimichurri is a Spanish sauce. Each Spanish country has its own unique way of making this sauce which is traditionally served over meat.
More Cuban Recipes
If you love this Cuban chimichurri recipe, you may also like these:
More Saucy Recipes You May Like
- Roasted vegetables with Chimichurri Sauce
- Rojo Chimichurri
- Roasted Green beans with Rojo Chimichurri
- Steak Tips with Rojo Chimichurri
- Italian Potatoes with Salsa Verde
- Italian Chicken Marinade
Easy Chimichurri Sauce
Ingredients
- 1 Bunch Of Italian Parsley. blanched (throw the parsley in boiling water for about 1 minute just until it turns a vibrant green then strain it and run it under very cold water
- 4 garlic cloves minced and then crushed
- Red pepper flakes just a pinch
- 1 Lemon squeezed
- ¼ cup vegetable oil
- ¼ cup Olive oil
- ⅛ cup white vinegar
- 1 teaspoon Kosher salt plus more to taste after you've tried it
- 2 tablespoon Water
Instructions
- blanch your parsley and set aside.
- Prepare your garlic and add it to a bowl.
- Now finely chop your parsley and add that to the bowl.
- Add the rest of the ingredients to the bowl and mix well.
- The longer this sits the better it tastes so I usually try to let it sit for at least 20 minutes.
TO USE
- Add a little to your meat as a marinade.
- After you are done grilling meat, add a heaping amount over top of your cooked meat, tent with aluminum foil and let the meat rest for 5-10 minutes and serve your meat with the remaining sauce on the side.
- You can also use as a dip for fries or vegetables.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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