Tuscan Herb Chimichurri

Name: Tuscan Herb Chimichurri (Board Sauce Finish)
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Mediterranean
Ingredients: 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)

December 27, 2025

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.

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Tuscan Herb Chimichurri (Board Sauce Finish)

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Chief Flame Tamer Michael McDearman

Servings

1 Cup ~ 2-3 Steaks

Prep Time

15 minutes

The Meat Hook

Ingredients

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)

Directions

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.

Recipe Note

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ Finish tri-tip or strip steak on the board.

✦ Spoon over grilled chicken thighs or pork chops.

✦ Try on charred mushrooms or zucchini.

Backyard Pro

✦ Swap ¼ of the parsley for basil in summer.

✦ Add ½ tsp Dijon for a silkier emulsion on sliced steak.

✦ Pork night: bump lemon by 1 tsp for a brighter cut.

Pit Legend

✦ Two-texture play: half fine-chopped, half medium for cling + pop.

✦ Lamb chops: add 1 tsp minced mint and a crack more black pepper.

✦ Reverse-sear strip: 30-min air-dry after salting, then board-finish with this sauce.

From the Fire

Italy’s herb garden meets Santa Maria’s board method: season the board, slice into it, and let juices marry with olive oil, acid, and aromatics so every bite tastes like the end piece.

Tips, Tricks & Techniques

• Herbs bone-dry before chopping = greener color and brighter flavor.

• No blender—hand-chop for structure.

• Skip balsamic here; red wine vinegar + lemon keeps it Tuscan-clean.

• Hold refrigerated up to 3 days; bring to cool room temp and stir before serving.

• For poultry, add a spoon of oil; for lamb, add a touch more black pepper.

Pair It (Serve & Sip)

• Tri-tip • Strip • Ribeye • Pork chops • Lamb chops • Grilled veg

• Zero-proof: Sparkling mineral water with lemon and a pinch of salt

• Chianti Classico • Sangiovese • Light Negroni highball

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael and Stoking the Coals are here to help busy families, new grillers and seasoned hosts get Pro level results without the chaos or catastrophes. We are in this together!

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