Chimichurri Dipping Sauce and Marinade #Recipe

Last Updated on November 15, 2013 by

My husband and I get our beef from a small, local farmer and we do a fair amount of grilling.  One of the perks of living in the south is that I can grill in January. (Okay, well, my HUSBAND can grill in January!)  I like to find unique marinades and sauces that will compliment the bold flavor of a grilled grass fed steak and this Chimichurri dipping sauce and marinade looked like a great blend of fresh flavors.  I found the recipe in the Big Green Egg Cookbook: Celebrating the World’s Best Smoker and Grill cookbook that I got for my husband for Christmas.  It was originally used with kabobs but I was too lazy to cut the steak up into cubes.  Yes, that is how lazy I get some days!

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Chimichurri is often served in Latin American countries to accompany grilled meats.  It can be used with fish, chicken, lamb, beef or whatever you happen to be grilling.  I think it would probably go great with grilled veggies as well but you may want to play around with it.  Use half the Chimichurri to marinade your food in for several hours prior to cooking.  Then, use the remaining Chimichurri as a sauce to dip your food into.  I really loved the flavor of the garlic and parsley with a touch of a kick from the jalapenos.  My husband thought it was a little heavy on the vinegar so you may want to add half of that ingredient and taste before adding more.

Chimichurri Sauce and Marinade

Chimichurri Dipping Sauce and Marinade

Yields 4-6

Chimichurri Dipping Sauce and Marinade

A zesty and fresh flavor, perfect for grilling meats and veggies

8 hrPrep Time

8 hrTotal Time

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  • 2 cups extra virgin olive oil
  • 1 cup red wine vinegar
  • 1/2 cup fresh lime juice (4 to 5 limes)
  • 4 jalapenos, seeded and chopped
  • 8 cloves garlic
  • 2 cups flat leaf parsley leaves
  • 1 cup fresh oregano
  • 2 tsp red pepper flakes
  • salt and pepper to taste


  1. Into a food processor, combine the oil, vinegar, lime juice, jalapenos, garlic, parsley, oregano, and red pepper flakes.
  2. Blend for 30 seconds and season to taste with salt and pepper. Process for another 10 seconds
  3. Pour half the sauce over the food to be marinated and reserve the other half.
  4. Marinate your meat and/or veggies for 30 minutes 4 to 8 hours.
  5. Remove the food from the marinade and grill until done. Discard used marinade.
  6. Serve with remaining sauce.



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  1. My husband makes a dish like this and it is so good. Thanks for sharing the recipe!
  2. Wow that sounds really good! Cannot wait to try it.
  3. Kathy Shea Mormino, The Chicken Chick says
    YUM! I love a good chimichurri sauce made with cilantro too! Thank you for sharing with the Clever Chicks Blog Hop this week! Cheers, Kathy Shea Mormino The Chicken Chick
  4. I have tons of food allergies, but this is something I could actually make without having to change a single ingredient. I'm so excited!
  5. Diane, thank you for linking up to the Weekend Kitchen -- I'm happy to share that you were one of our featured recipes! Your chimichurri sauce sounds and looks amazing! I can't wait to try it. Be sure to come back this week to link up again!

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