With three grown men and a growing teenage son, our family eats more than its fair share of meat. When my husband casually handed me a carefully cut out recipe he wanted me to try, I asked where he found it. Grinning he said "GQ". Skeptically, I went directly to the kitchen and made the sauce. We had some leftover steak so I felt I had little to lose. That afternoon I made steak paninis and drizzled the sauce on both sides of the bread. Huge success--my girls opted to skip the meat and just dip the sourdough into the chimichurri sauce. When I make this versatile sauce, it doesn't last long in the refrigerator.  Go ahead and double it. 

Kitchen Notes
Spoon over grilled chicken, steaks, vegetables, or use as a dipping sauce for bread.

GQ Chimichurri


  • 2 1/2 tablespoons red wine vinegar

  • 4 medium size garlic cloves, minced

  • 1/2 cup extra-virgin olive oil

  • 1 teaspoon crushed red pepper flakes

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 cup parsley, chopped

  • 1/4 cup fresh oregano, chopped


1. Rinse parsley, dry thoroughly and set aside.

2. Mix all the ingredients in a bowl and let the flavors develop for 30 minutes. 

3. Serve at room temperature over chicken, beef  or vegetables. Store in an air tight container for 3 to 4 days.