Homemade Chimichurri Sauce – for Steaks and More!

Summer is finally here! Now that the days are long and the sun is here to stay, it’s also officially time for the summer barbeques to commence. As if we needed a reason to crack open a bottle of our signature David’s Tableau Vivant Bordeaux blend! A blend of Merlot, Cabernet Sauvignon, and Cabernet Franc, that boasts rich espresso and spice with a hint of black cherry, it the dream to serve when you’re firing up the grill. Now, a tender, juicy, peppered steak is already the perfect playmate for a Bordeaux blend – but when you throw in this chimichurri, it takes this experience to a whole new level. 

This chimichurri is a household staple for me. Don’t be fooled by it’s fancy name – this is the type of sauce you can enjoy in all sorts of unusual ways, just like pesto – scrambled eggs, leftover sandwiches, as a pizza sauce? Yep, I can personally attest to all of these options. I always like to let my chimichurri sit and meld for about 20 minutes prior to enjoying so the flavors have time to combine. 

Chimichurri is a fresh, uncooked green sauce that is originally Argentinian. It’s the type of zesty, spicy, herbaceous goodness that is delightful served on top of red meat – think your barbecued pork loins, peppercorn crusted steaks, added into fajitas… the possibilities are endless! With a base of olive oil and vinegar, chimichurri’s strong flavor profile enhances meat by adding a bright and balanced layer of complexity to any meat dish. Now, throw in some of our 2016 David’s Tableau Vivant into the mix and you’ve conjured up a real recipe for magic.

If you’re looking to create the perfect steak dinner, we’ve got you covered – make sure to check out our tips on how to get the perfect steak, every time.


  • 1 shallot, roughly chopped
  • 1 red jalapeno, seeded and roughly chopped 
  • 4 garlic cloves 
  • 2 bunch of fresh cilantro, roughly chopped
  • 1 bunch fresh parsley, roughly chopped 
  • ⅓ cup red wine vinegar
  • ¾ cup olive oil 
  • Cracked black pepper, to taste 
  • Jacobsen Black Garlic Salt, to taste


  1. Using food processor, pulse together shallot, red jalapeno, and garlic cloves until roughly combined. 
  2. Add the cilantro and parsley to the food processor. Run the food processor for a good 10 to 20 seconds – it’s imperative that you break down the herbs well so that all the flavors combine. Scrape down the sides of the food processor.
  3. Add red wine vinegar and olive oil, then pulse until combined.