Recipes // Main Dish Beef and Pork // STK Chimichurri Sauce

STK Chimichurri Sauce


By Chef Anthony Fusco


  • 1 bunch parsley (flat leaf)
  • 1 bunch oregano
  • 1 medium shallot
  • 2-3 medium garlic cloves
  • 4oz extra virgin olive oil
  • 1oz lime juice
  • 2oz white wine or champagne vinegar
  • ½ teaspoon red chili flakes
  • Kosher salt to taste
  • Fresh ground black pepper to taste


  1. Pick leaves off of the parsley and oregano and chop separately
  2. Finely mince shallot, and garlic cloves
  3. Combine chopped herbs with minced shallot and garlic in a medium sized bowl and add extra virgin olive oil. Season this mixture with salt, black and red pepper to taste.
  4. Add remaining ingredients (lime juice and vinegar) shortly before using the herb mixture as the acid from the citrus and vinegar will begin to turn the herbs brown.
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