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SAUCE: Chimichurri Sauce for Steaks

Condiments and Sauces

From our friend, Kenny B.

A great Argentinean marinade or sauce. Use it on grilled meats, such as T-Bone, porterhouse, or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.


  • 1 bunch fresh parsley, chopped
  • 8 cloves garlic, minced
  • 3/4 cup Extra Virgin Olive Oil (your choice)
  • 1/4 cup
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper


  1. In a blender or food processor, combine the parsley, garlic, Extra Virgin Olive Oil, Sherry Reserva, lemon juice, salt, ground pepper, and cayenne pepper.
  2. Mix well, but do not puree.