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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Recipe Information
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
Instructions
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.
Roughly chop the parsley, cilantro, and fresh oregano leaves, discarding any tough stems as needed.
Peel the garlic cloves and roughly chop them to make blending easier.
In a food processor or blender, combine the chopped parsley, cilantro, oregano, garlic, and red chili flakes.
Pulse the mixture a few times to begin blending the herbs and garlic.
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.
With the food processor running on low, slowly drizzle in the olive oil until the sauce reaches a slightly loose consistency.
Season the chimichurri sauce with salt and black pepper to taste, pulsing a final time to combine evenly.
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.
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
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2439 mg | 106% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.4 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
