Chimichurri Sauce for Grilled Meats and Veggies


  • 1 1/2C  Firmly packed, fresh flat-leaf parsley
  • 8  Garlic cloves, chopped
  • 2T  Oregano leaves, fresh
  • 3/4C  The Olive Grove’s Super Premium Evoo, such as, Arbosana, Picual, or Garlic or Milanese Gremolata flavored olive oil
  • Sea Salt
  • Freshly ground pepper
  • 1/4t  Red pepper flakes
  • 3T  The Olive Grove’s Champagne Vinegar


Finely chop parsley, garlic and oregano, or throw into a food processor.  Combine the parsley mixture with the olive oil in a small mixing bowl.  Add salt, pepper and red pepper to taste.  Add the vinegar just before serving.

The mixture may be refrigerated for a couple hours, but be sure to bring back to room temperature before serving.

Choose your favorite cut of meat, such as flank or hangar steak, and throw it on the grill with a simple salt and pepper rub and cook to your desired temperature.

Drizzle the Chimichurri over the meat, vegetables, potatoes or anything else you’d like!