Tuscan chimichurri is a final brushstroke—parsley, rosemary, thyme, and sage in bright olive oil with lemon and red wine vinegar. Keep it leafy and loose, not puréed. It’s made to season the board, marry with steak juices, and give pork, chicken, or lamb a clean, herby snap without balsamic sweetness.
Chief Flame Tamer Michael McDearman
1 Cup ~ 2-3 Steaks
15 minutes
Mediterranean
Sauce
Tuscan chimichurri is a final brushstroke—parsley, rosemary, thyme, and sage in bright olive oil with lemon and red wine vinegar. Keep it leafy and loose, not puréed. It’s made to season the board, marry with steak juices, and give pork, chicken, or lamb a clean, herby snap without balsamic sweetness.
½ Cup Flat Leaf Parsley (very finely chopped)
1 Tbsp Fresh Thyme (leaves finely chopped)
1 tsp Fresh Rosemary (minced extra fine or ½ tsp dried and crushed)
½ tsp Fresh Sage (minced extra fine or ¼ tsp dried)
2-3 Garlic Cloves (microplaned)
½ - 1 tsp Red Pepper Flakes (Calabrian chili flakes - to taste)
½ tsp Kosher Salt (to taste)
¼ Ground Black Pepper
3 Tbsp Red Wine Vinegar
1 Tbsp Fresh Lemon Juice
½ Lemon (zest)
½ Cup Extra Virgin Olive Oil
1 tsp Capers (minced - optional)
1 Anchovy Filet (small - mashed - optional)
Build the base. In a bowl, whisk vinegar, lemon juice, lemon zest, garlic, chili flakes, salt, and black pepper until the salt dissolves.
Pitmaster’s Tip: Rosemary & sage are loud—mince to confetti so the flavor spreads, not spikes.
Fold in herbs; suspend in oil. Stir in parsley, thyme, rosemary, and sage (plus capers/anchovy if using). Stream in olive oil while whisking until you have a loose relish that clings to a spoon. Rest 20–30 minutes; salt to finish.
Pitmaster’s Tip: Taste on a warm slice of meat, not a cold spoon. If sharp, add a splash of oil + pinch of salt. If flat, add ½–1 tsp vinegar.
Use as a board sauce. Spoon 2–3 Tbsp onto a wood board. After a 5–10 minute steak rest, slice across the grain into the sauce; toss lightly and serve.
Pitmaster’s Tip: For ribeye or tri-tip, splash in 1–2 Tbsp warm steak jus—or a pea-size dab of beef tallow—right on the board.
