Chimichurri Sauce

I LOVE Nordstrom Cafe’s skirt steak with chimichurri sauce. What a wonderful guilt-free lunch or dinner to have after a hard day’s work of shopping. 🙂 It’s gluten-free and low-carb, too! It comes with roasted asparagus, carrots and potatoes. (I sub the potatoes for more asparagus). Every time I crave this delicious entree, I can’t just run over to Nordstrom. So I’ve decided I need to learn how to make the chimichurri sauce. Actually, it’s pretty simple, you just need a lot of herbs. Here’s my version:


  • 1 cup extra-virgin olive oil
  • 2/3 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 cup chopped flat-leaf or Italian parsley
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 3 tablespoons minced garlic
  • 1 teaspoons kosher salt
  • 1/4 teaspoon of black pepper
  1. In a food processor, combine the olive oil, vinegar, lime juice, parsley, basil, cilantro, oregano, and garlic.
  2. Pulse until well-blended.
  3. Add salt and pepper and pulse again.
  4. DONE

Serve this sauce on top of your grilled skirt steak or use as a marinate.


2 thoughts on “Chimichurri Sauce

  1. I made your chimichurri sauce and it’s delicious! We used it on everything-steak, chicken, rice, salad, and fish!!

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