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Something for the Grill- Sun dried Tomato Chimichurri

In the Beach Blanket Bistro cookbook I gave my take on the classic chimichurri, a parsley based sauce for grilled steaks and other meats. With grilling season in full swing and with so many people giving positive feed back on my original sauce, I decided to play in the kitchen and come up with a less traditional chimichurri.

This new heartier sauce is great on steaks, but I have also used it on grilled chicken, mahi mahi and honestly you can use it as a condiment on just about anything you can grill.


1/4 cup of finely chopped parsley

1/4 cup of chopped sun dried tomatoes

4 cloves of finely chopped garlic

2 tablespoons of chopped green onions

2 tablespoons of chopped oregano leaf

1 teaspoon of crushed red pepper flakes

1/2 teaspoon of salt

3 tablespoons of red wine vinegar

1/2 tablespoon of lemon juice

1/2 cup extra virgin olive oil


Mix the dry ingredients in a non-reactive bowl. Add red wine vinegar and lemon juice. Gently muddle. Whisk in the olive oil. Refrigerate for at least two hours. Whisk and serve.