Spicy Herb Sauce for Steak

Name: Spicy Herb Sauce for Steak (Chimichurri-Style)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: South American-inspired
Ingredients: 1 bunch fresh parsley; 1/2 bunch fresh cilantro; 3 green onions; 1/2 lemon, juiced; 1 tbsp minced garlic; 1 tsp minced ginger; 1 tbsp white wine vinegar; 1 tbsp pickled jalapeños; 1/2 tsp crushed red pepper flakes; 1 tsp honey; salt, to taste; 1/2 cup olive oil; 1 lb steak (e.g., flank, skirt, or sirloin); chives (optional, as an alternative to green onions)

A vibrant spicy herb sauce made with fresh parsley, cilantro, jalapeños, and garlic that comes together in a food processor in minutes. Perfect for spooning over grilled steak with just enough honey to balance the heat.

🌍South American-inspired 🏷️Steak sauce 🏷️Chimichurri 🏷️Herb sauce 🏷️Green goddess Parsley

🏷️

🏷️Cilantro

-0:00

jackiehartlaubonTikTok

Total

10 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 bunch fresh parsley
1/2 bunch fresh cilantro
3 green onions
1/2 lemon, juiced
1 tbsp minced garlic
1 tsp minced ginger
1 tbsp white wine vinegar
1 tbsp pickled jalapeños
1/2 tsp crushed red pepper flakes
1 tsp honey
salt, to taste
1/2 cup olive oil
1 lb steak (e.g., flank, skirt, or sirloin)optional
chives (optional, as an alternative to green onions)optional

14 Ingredients

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Instructions

1
Roughly chop the parsley, cilantro, and green onions. Add them to the bowl of a food processor.
2
To the food processor, add the lemon juice, minced garlic, minced ginger, white wine vinegar, pickled jalapeños, crushed red pepper flakes, honey, and a pinch of salt.
3
Secure the lid and pulse the ingredients a few times to combine.
4
With the food processor running on low, slowly stream in the olive oil until the sauce is emulsified and reaches your desired consistency.
5
Taste the sauce and adjust seasonings if needed. Pour into a serving bowl.
6
Grill or pan-sear your steak to your preferred doneness. Let it rest for a few minutes before slicing against the grain.
7
Arrange the sliced steak on a platter and spoon the herb sauce generously over the top. Serve immediately.

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Tips & Notes

Pro tips

Pulse the sauce in short bursts rather than continuous blending—you want a chunky, textured sauce, not a smooth purée.
Use fresh lemon juice, not bottled, for brighter acidity and flavor.
Toast the crushed red pepper flakes lightly before adding for deeper, warmer spice notes.
Taste and adjust salt just before serving; the pickled jalapeños already contain salt.

Substitutions

Fresh parsley → fresh basil or mint (changes flavor profile but remains herbaceous)
Pickled jalapeños → fresh jalapeños or serrano peppers (raw versions will be fresher but hotter)
White wine vinegar → red wine vinegar or sherry vinegar (slight flavor shift, still acidic balance)
Honey → agave nectar or maple syrup (maintains sweetness and balance)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

Equipment

food processor

Common Questions

Can I make this sauce ahead of time?

Yes. Store in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen slightly when made ahead.

How spicy is this sauce?

Medium heat from pickled jalapeños and red pepper flakes. Reduce the jalapeños or omit the flakes if you prefer milder; add more of either for extra kick.