Cilantro Chimichurri Sauce
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Cilantro Chimichurri is the bright, herbaceous finishing sauce that brings grilled meats to life! Fresh cilantro, garlic, lime juice, cumin, red pepper flakes, and coconut aminos come together to make a zesty, savory sauce that takes just minutes to make.
I especially love using it two ways with steak: first as a marinade, then as a fresh finishing sauce. The marinade gives the steak a deeper savory flavor, while the fresh chimichurri spooned over the rested steak adds a bright hit of cilantro and lime.
The key is to reserve some of the chimichurri before it touches the raw meat so you have a fresh portion to serve with the finished steak.
What Makes This Cilantro Chimichurri Sauce Different?
Traditional chimichurri is usually made with parsley and vinegar, but this version puts fresh cilantro at the center and uses fresh lime juice for not only acidity, but that unmistakable lime flavor. The cilantro gives the sauce a bright, fresh flavor that pairs especially well with the lime, garlic, cumin, and red pepper flakes, creating a balanced and cohesive chimichurri.
I also use coconut aminos to add a little savory umami depth. Combined with avocado oil, it creates a chimichurri that’s bright and zesty while still savory enough to stand up to grilled steak.
The result is a sauce that’s flavorful enough to use as a marinade, but fresh enough to spoon over grilled meats, such as steak, shrimp or chicken right before serving.
Table of Contents
Ingredient’s You’ll Need For Cilantro Chimichurri
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Step-By-Step How to Make Cilantro Chimichurri Sauce
Add and Blend
To a food processor add, cilantro, onion, lime, garlic and seasonings, leave out oil. Blend until just combined, do not blend into a paste.
Transfer and use
Transfer chimichurri sauce to a bowl and add in oil. Mix until combined. Store in a glass jar or use immediately as a marinade or finishing sauce.
How To Use Chimichurri Sauce
This cilantro chimichurri sauce can be used as a marinade or a finishing sauce. My favorite way to use it is on steak: marinate the steak in some of the chimichurri, then reserve a separate portion to spoon over the cooked and rested steak. The marinade adds savory flavor while the fresh chimichurri gives the steak a bright, fresh finish.
One important food-safety point
Don’t use the same chimichurri that touched raw meat as your finishing sauce unless you cook it thoroughly first. Reserve the portion of the chimichurri sauce you plan to use as a finishing sauce before marinating the steak in it.
How Long Should You Marinate With Cilantro Chimichurri?
The best marinade time depends on the type and thickness of the meat.
Fish, shrimp, and very thin chicken: These more delicate meats aren’t ideal for a long marinade because the lime juice can quickly affect their texture. Keep the marinade time short, about 15–30 minutes.
Chicken breast and chicken thighs: These can handle a longer marinade. I recommend about 2–8 hours for good flavor without over-marinating.
Steak: Skirt steak and flank steak are especially good with this cilantro chimichurri. Their bold beefy flavor pairs well with the cilantro, garlic, lime, cumin, and red pepper flakes. I recommend marinating steak for about 1–4 hours, depending on the cut and thickness.
For steak, I especially recommend using fresh cilantro chimichurri as a finishing sauce. The marinade gives the meat a deeper savory flavor, while the fresh sauce adds that bright cilantro and lime flavor right before serving.
How To Use Chimichurri As A Finishing Sauce
Once your steak is cooked and has rested, spoon fresh cilantro chimichurri over the top or serve it alongside for dipping. You don’t need much—the sauce is flavorful, so a spoonful or two adds plenty of fresh, garlicky flavor.
I also like this chimichurri on grilled chicken, tacos, roasted vegetables, and potatoes. Anywhere you want a fresh, zesty sauce, it works well.
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Cilantro Chimichurri Sauce
Equipment
Ingredients
- 1 bunch Cilantro about 1.5 cups tightly packed
- 6 Garlic cloves
- 2 tbsp freshly squeezed lime juice About 1 large lime
- 1/4 cup White Onion
- 1 tbsp Coconut aminos
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Red pepper flakes
- 1/2 tsp Cumin
- 1/4 cup Avocado oil
Instructions
- Pulse ingredients: To your food processor, add cilantro, onion, lime juice, garlic and seasonings. (Do not add oil yet). Pulse ingredients until combined, but do not over pulse into a paste.
- Add oil: Transfer to a bowl and add avocado oil and stir until combined.
- Store and use: Store in airtight container in the refrigerator for up to 5 days. Use to top tacos, burritos, eggs or use as a steak or chicken marinade or dipping sauce. Enjoy!