So much more than a steak side…
When you think chimichurri, steaks are likely the first thing that come to mind. But this Argentinian sauce can do much more than that. Spicy chimichurri sauce is more an all purpose sauce than you likely think. And we’re not talking chimichurri as a delicious dipper (but it is that too!) Try it as a burger topping, mixed in your breakfast eggs, or tossed with pasta for a spicy entree treat. Mix it with mayo for use as a sandwich spread, or use it “as is” in the recipe as a delicious taco steak taco topping or burrito sauce. And that’s just to name a few options.
The heat in this spicy chimichurri sauce is simple crushed red pepper. You can add more to your taste, but it’s best to do so during the processing step to get the CRP crushed further and mixed well.
If you love fiery sauces like this spicy chimichurri sauce, check our our spicy recipe index. It features hundreds of recipes including sauce concoctions that’ll knock your socks off. As another great steak sauce alternative, try this homemade yakiniku sauce (featuring crushed red pepper, ginger, miso, and mirin). Or, for something completely different (and much more fiery), give this carrot habanero sauce a chance.
Spicy Chimichurri Sauce
- 1 cup parsley chopped and packed well
- 2/3 cup extra virgin olive oil
- 1/2 cup yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoons white wine vinegar
- 4 teaspoons dried oregano
- 1 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a food processor, combine the parsley, yellow onion, garlic, white wine vinegar. oregano, crushed red pepper, salt, and pepper. Pulse blend until roughly chopped.
- Transfer the mix to a bowl and add the olive oil. Stir the mix to combine.
- Use immediately, or transfer the spicy chimichurri to an airtight container and store in the refrigerator. Best used within a week.