Chimichurri with Capers and Olives

There is this great little Argentinean restaurant a couple blocks from our apartment. We often walk there, and enjoy dinner under the stars. A pitcher of Sangria, and a tender grilled steaks are always on the ticket for us, but what keeps me coming back…..they give away for free. It’s the chimichurri. It’s bright, simple, fresh, and pretty much the best thing to ever happen to a steak, in my opinion. I skip the bread, save the chimichurri and douse my steak in it. This stuff is superior to steak sauce in every way. Watch out A1 there’s a new kid in town.

In case you couldn’t tell from the photo, one of the main ingredients here is olive oil. It’s indulgent, but worth it. Totally worth those extra treadmill minutes. I love to use this as a salad dressing. A little goes a long way, because it’s absolutely packed with flavor. Top your steak with a spoonful for the Argentinean experience, drizzle on some grilled fish or chicken for a lighter option. Heck, even marinate some pork chops in the leftovers. Just try and avoid eating it by the spoonful. It’s hard to do. Just a fair warning.

This batch of chimichurri was so close to the one I love from our favorite local place. It was a big hit in our house. We enjoyed it mixed in with some salad greens as a flavorful dressing, on top of some grilled steak, and on some yummy tostadas! So much love from one lowly batch of parsley.

The capers and olives were a deviation on my part, but I really loved the briney bite they added to the sauce. If you’re looking for a more traditional recipe, you can leave them out. I feel like they added a nice flavor boost though.


  • 1 cup finely chopped parsley
  • 1/2 cup good olive oil
  • 2 tablespoons red wine vinegar (sub lemon juice if you like)
  • 1 clove garlic (pressed or finely minced)
  • 3-4 scallions, white parts included (sliced very thin)
  • 1/4 cup red onion, or 1 shallot (very fine mince)
  • 1 tablespoon capers (chopped)
  • A few green olives (chopped)
  • A pinch of red pepper flake (optional)
  • Salt and fresh ground pepper to taste
Simply combine ingredients, cover and refrigerate for at least 1 hour before serving to allow flavors to marry.

Parsley gets a bad rap. It’s so much more than a cheesy/overused garnish! It’s inexpensive, and you can make some really beautiful things with it. Just don’t bother with dried parsley. That’s one thing that I really don’t understand.

I hope all of you lovely people are having a great weekend! Cheers to Friday!


5 thoughts on “Chimichurri with Capers and Olives

  1. Pingback: Skinny Grilled Steak Tostada with Chimichurri | Happy Good Time Blog

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