This Kale Chimichurri Sauce is a fresh, vibrant sauce that’s delicious on grilled meats! This twist on a classic chimichurri is a great way to use up greens in your fridge that might be on their way out. Spoon this tasty sauce over steak, chicken, pork or fish!
If you love flavorful steak recipes, be sure and try Dan’s Famous Whiskey Steak! We make it at least once a week during grilling season!
What Is Chimichurri Sauce?
Chimichurri is an uncooked sauce for grilled meats, or any type of meat or poultry in my opinion. Chimichurri originated in Argentina and is typically made with parsley, garlic, olive oil and vinegar.
Obviously you can play with those ingredients like we did here by swapping out the parsley for kale and adding spice with crushed red pepper flakes. Be sure to try our original chimichurri sauce made with parsley, too!
How Do You Make Chimichurri Sauce?
You can chop everything up by hand like we did, or add it all the a food processor to make it really easy.
This Kale Chimichurri sauce can stay at room temperature for a few hours, then you can cover it and keep it in your fridge. Do remember to take it out an hour or so before you need it to let it come to room temperature.
What Type Of Meat Goes With Chimichurri Sauce?
We have a London Broil here, but you can use flank steak or really any type of steak you like to make this recipe. Grill the steak to your liking then remove it from the grill and let it rest for a few minutes before slicing.
This Kale Chimichurri, or any chimichurri sauce also goes well with chicken, pork or fish. You can also use this no-cook sauce as a dipping sauce for vegetables and bread.
I chose a London Broil for this recipe but really any cut of steak will work for this. When the steak is done, remove it to a cutting board and cover with foil.
Let the steak rest for 5 minutes to rest or all the juices will come out as soon as you cut it and it won’t look like this…
I spooned the kale chimichurri sauce all over the steak first and then sliced it. Of course you can slice it first and then add the sauce, totally up to you.
Worried about the spiciness for the kids? Don’t be. This is seriously the best recipe to try out any type of spice level on your kids. The freshness of the kale, parsley and garlic tone down the heat so you hardly know it’s there.
How did we describe dinner to our 8 year old? Salad sauce on a steak. He thought that was pretty hilarious and interesting enough to eat.
So he did and he loved it, and now he asks for Grilled Steak with Spicy Kale Chimichurri sauce every now and then when I’m grilling…you know, the salad sauce on the steak.
Family dinners are even better when the kids eat all their dinner too, right? I mean it’s east to get a win if you’re putting spaghetti and meatballs on the table but when you win a dinner like this it feels pretty awesome.
Looking For More Steak Recipes?Print
Kale Chimichurri Sauce is a delicious way to add flavor to your grilled steak, chicken or fish! This twist on a classic chimichurri uses fresh kale in addition to parsley.
- 1/4 cup chopped kale and spring mix, chopped fine
- 1/4 cup chopped parsley, chopped fine
- 2 tablespoons chopped shallot, chopped fine
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- Add all the ingredients for the sauce to a small bowl and mix to combine. Alternately, you can add the ingredients (except the olive oil) to a food processor. Once the ingredients have been roughly chopped, transfer to a bowl and add the olive oil.
- Let the chimichurri sauce sit at room temperature for at least 30 minutes for the flavors to combine.
- Category: Marinades & Sauces
- Method: No Cook
- Cuisine: American
Keywords: chimichurri sauce recipe, easy recipes, steak toppings, chicken toppings, sauce for steak, sauce for fish