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A Chimichurri Recipe You’ll Want to Put on Everything

It’s the hottest time of year and I’m craving Latin country cuisine. This happens every year and I start making my favorite four: Mexican guacamole, Peruvian ceviche, Spanish gazpacho, and Argentinian chimichurri. So chimichurri it is today. The clash of a woodfire-grilled piece of meat and an uncooked, oil-based herb sauce. Who wins? It’s a perfect tie, with both sides shining bright. 
Prep Time10 mins
Sauce Resting Time30 mins
Total Time45 mins
Servings: 2


  • 1 lb hanger steak
  • ½ c extra-virgin olive oil
  • 2 tablespoon red wine vinegar
  • ½ c flat leaf parsley
  • 2 tablespoon sage
  • 2 tablespoon oregano
  • 1 small shallot
  • 2 garlic cloves
  • 1 habanero pepper
  • Maldon sea salt
  • Freshly cracked pepper


Chimichurri Sauce

  • Start by mixing extra-virgin olive oil and red wine vinegar together in a bowl.
  • Add the finely chopped parsley, oregano, and sage. Then add the chopped garlic and shallots. Taste it, to see if you like the balance.
  • Next, put on some gloves, chop the habanero pepper as finely as possible, and you’ll probably want to leave the seeds out too. 
  • Stir everything and season with Maldon sea salt and some freshly cracked tellicherry pepper.
  • Cover and put in the fridge for at least 30 minutes (or overnight), to let the flavors mingle with the oil.
  • After meat has cooked and rested, spoon the chimichurri sauce on top for serving.