Copycat Outback Steakhouse Argentine Chimichurri Sauce
Bring the vibrant flavors of Argentina to your table with this Copycat Outback Steakhouse Argentine Chimichurri Sauce. Bursting with fresh herbs like flat-leaf parsley, cilantro, and oregano, this bold and zesty sauce is elevated by the tangy kick of red wine vinegar and fresh lemon juice, balanced with a hint of spice from red chili flakes. Blended with extra virgin olive oil for a smooth yet textured finish, this quick 10-minute recipe is a perfect accompaniment to grilled steak, chicken, or seafood. Whether you're recreating a steakhouse experience at home or simply looking for a versatile condiment, this chimichurri sauce is a must-try for any food lover. Plus, it's easy to store and gets even better as the flavors meld, making it your new go-to topping!
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Ingredients
- 1 cup (packed) Flat-leaf parsley
- 0.5 cup (packed) Fresh cilantro
- 2 tablespoons Fresh oregano leaves
- 4 large Garlic cloves
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Red wine vinegar
- 1 tablespoon Fresh lemon juice
- 0.5 cup Extra virgin olive oil
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Start by rinsing the flat-leaf parsley and cilantro under cold running water to remove any dirt. Pat them dry with a paper towel or kitchen towel.
Step 2
Roughly chop the parsley, cilantro, and fresh oregano leaves, discarding any tough stems as needed.
Step 3
Peel the garlic cloves and roughly chop them to make blending easier.
Step 4
In a food processor or blender, combine the chopped parsley, cilantro, oregano, garlic, and red chili flakes.
Step 5
Pulse the mixture a few times to begin blending the herbs and garlic.
Step 6
Add the red wine vinegar and fresh lemon juice to the food processor. Pulse again until the mixture is finely chopped but not pureed. It should have some texture.
Step 7
With the food processor running on low, slowly drizzle in the olive oil until the sauce reaches a slightly loose consistency.
Step 8
Season the chimichurri sauce with salt and black pepper to taste, pulsing a final time to combine evenly.
Step 9
Transfer the chimichurri sauce to an airtight container or a serving bowl. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
Step 10
Serve the chimichurri sauce immediately as a topping for grilled steak, chicken, or seafood. Refrigerate leftovers in a sealed container for up to 3 days.
Nutrition Facts
| Serving size | (267.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1042.3 |
| Total Fat 112.9g | 0% |
| Saturated Fat 16.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2439.0mg | 0% |
| Total Carbohydrate 16.2g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 1.4g | |
| Protein 4.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 378.5mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 926.4mg | 0% |
Source of Calories