Dinner Lunch Paleo Recipes Sauces


I first tried Chimichurri on Carne Asada at Hola a few years ago, and have thought about recreating it ever since. I actually don’t remember if the version I made tastes that similar to the one I first tried, but I do know I loved this version. This sauce is a flavor explosion, versatile, and will keep for a few days. In the fridge the oil will solidify though, which means you’ll have to prepare in advance and let it sit out if you plan to use it again.



  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 3 garlic cloves minced
  • 1 shallot, finely chopped
  • 1  Jalapeño, finely chopped
  • 1/2 cup minced fresh cilantro
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh oregano
  • 3/4 cup extra-virgin olive oil


Add the ingredients in a large bowl in the order they are listed, whisk in the olive oil at the end. Ready immediately!




I put mine over steak, but you could really use this for a lot of things like chicken, pork, veggies, marinade, salad dressing.

The next day I put the leftovers over spinach, added an avocado, and was set for lunch on the go!


Original recipe here (I only changed a few things)




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