Chimichurri Sauce

Chimichurri Sauce

If you have perfected your skills on the grill and you're ready to take your steak game to the next level, let us introduce you to your new favorite steak sauce: Holy Grail's Chimichurri.

Bright, vibrant flavors balance the rich, beefy flavors of our American Wagyu and Upper Prime steaks and add an appetizing, Instagram-worthy pop of color to the plate. Beloved in the beef-centric food culture of Argentina, enjoy our spin on this classic. 

 Chimichurri Sauce

Prep:  20 minutes
Yield:  1 cup


⅓ cup red wine vinegar
2  cups cilantro, stems removed
1 cup flat leaf parsley, stems removed
2 medium-sized cloves garlic
½ tsp Ancho chili powder
¼ tsp smoked paprika
½ + 1 pinch kosher salt
¼ tsp black pepper
½ cup olive oil
¼ cup mint leaves


1.   In a food processor, combine the vinegar, cilantro, parsley, garlic, spices and seasonings. 

2.   Pulse the food processor until the leaves of the cilantro and parsley are uniformly chopped and the garlic is roughly minced.

3.   Add the mint leaves and half of the olive oil and pulse the food processor a few times to loosely incorporate the oil and mint.

4.   With the food processor running, slowly drizzle the remaining olive oil until all of the oil is incorporated into the mixture.


For a more rustic chimichurri sauce, continue to blend to your preferred texture. If you prefer a more refined sauce, just continue to blend the mixture in the food processor until smooth and the oil is emulsified.

The sauce will be both brightest in color and taste right after making it.  Because the vinegar will slowly begin to dull the bright green color, we recommend that you make the sauce no more than 1 hour before serving.

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