Spicy Chimichurri Sauce Recipe

We can’t get enough of our Spicy Chimichurri. It is light, tangy and has a slight kick thanks to the crushed red pepper flakes. You can use it as a sauce, marinade or vinaigrette but our favorite way is drizzled every so slowly over a piping hot grilled to perfection E3 steak.

Spicy Chimichurri Sauce
  • 2 cups packed parsley, chopped
  • 4 cloves garlic, minced
  • 1shallot, minced
  • 3 tbsp dried oregano
  • 1 tsp smoked paprika
  • 1 tbsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup red wine vinegar
  • 1 1/4 cups extra virgin olive oil
  1. Combine all ingredients except the oil in a food processor and pulse until coarsely chopped. Add the olive oil and mix well with a spoon. Can be stored in an airtight container for up to 1 week in the refrigerator.