While summer is the time to relax and vacation, it’s also the time to add a little spice in your life--for food, obviously. In the summer, I like to enjoy spicy salsas outdoors or even enjoy barbecuing in the sun. Easy recipes make summer...easy! I like to have an antioxidant-filled cold chimichurri with a skirt steak or filet mignon as the perfect way to feel rejuvenated with the heat!

This Brazilian dish has become one of my favorites as it’s easy, and boy, it’s good. If you have dietary preferences, i.e., vegan or vegetarian, this chimichurri also does wonders on french bread or a baguette. I’ve gotten to the point where I have even eaten this meal straight from the bowl. It’s fresh and fun for an outdoor event or even with breakfast.

I originally received this chimichurri recipe from a friend on TikTok (aka the source for everything), but I’ve adjusted accordingly for sizing. The recipe makes a large batch perfect for leftovers or a family of 4.

Ingredients (makes a large portion for 4, adjust accordingly)


1.5 bunch Parsley 

1.5 bunch Cilantro

2 tbs Oregano (fresh or grounded)

3 diced Garlic Cloves

2 Red Peppers (no seeds)

2 Shallots

1 Lemon (squeezed) 

1tbs and 1ts Red Pepper Flakes


1/4 cup Olive Oil

1/4 Red Wine Vinegar 


4 portions of skirt steak OR 1.5 inch filets



Garlic salt

Olive Oil





  1. Start with chopping the stems of the parsley and the cilantro and place into a medium sized bowl.
  2. Either take a knife or take scissors (the Martha Stewart way) and chop finely into small bits.
  3. Chop all ingredients (oregano, garlic, peppers, shallots) and place into the bowl, do not mix.
  4. Squeeze lemon juice all around the bowl.
  5. Salt to taste.
  6. Add red pepper flakes for a bit of spice.
  7. Pour in ¼ cup each of olive oil and red wine vinegar, add another ¼ if the chimichurri is looking dry.
  8. Mix with a spoon and let sit in the fridge for about 1-2 hours before meal.

Skirt Steak/Filet Mignon

  1. Season with salt and garlic salt on the top and bottom and pepper on the edges. (Optional 18-24 hour salt brine, just cover in salt and put in the fridge uncovered on a cooling rack)
  2. Turn stove power to medium-low. 
  3. Put in a large pan with a drizzle of olive oil on the stove to heat for 1 minute. 
  4. Place the steaks in a pan and sear each side for 3-4 minutes. 
  5. Place on its side and cook every side. 
  6. After desired color/temperature, turn stove power to low/simmer. 
  7. Put in a half-stick of butter and fresh oregano. 
  8. Melt butter and baste on top and bottom of each steak for 2 minutes. 
  9. Place oregano on top and plate.

After trying this recipe, I've even licked the plate clean. I hope you enjoy making/trying this chimichurri and steak combination as much as I have. 

See you next time!