Chimichurri on Flank steak
Personal Chef,  Recipes

MY Chimichurri

I was browsing through Instagram the other morning when I scrolled upon a photo of a Greek salad that Jaime Oliver posted with a link to his recipe. I noticed all the naysayers in the comments saying that it wasn’t a TRUE “Greek salad” because of this or that. (By the way, are these those “internet trolls” that everyone talks about?) Do we really need to put “a spin on” or “my version of” before recipes to indicate that it differs from the absolute traditional? I’d bet that if you went to Greece and asked several different families what a Greek Salad meant to them it’d probably still differ a bit. Maybe I’m wrong. Maybe there is a definitive “Greek Salad”. Maybe there is a definitive “Chimichurri” too, but this is MY chimichurri.  “There are many others like it, but this one is mine. This chimichurri is my best friend. It is my life. I must master it as I master my life. Without me, my chimichurri is useless”. Okay, I’m done. But you get it. It’s my version. Try it out. Change it up. Make it YOURS.


Stay Hungry. Learn. Create. Inspire.




Note: I was going to explain what chimichurri is, but that’s boring. Look it up. That’s what the Google machine and Wikipedia is for. My favorite vessel for it is beef.


Note 2: I hope you get the reference to the movie. If not, look that up too.

Chimichurri on Flank steak
Chimichurri on Flank steak

MY Chimichurri


1 bunch cilantro

1 bunch Italian parsley

3 sprigs oregano

5 green onions

2 T garlic, minced

1 t Red Pepper Flake (optional for those that “can’t take the heat”. Just be sure to remain in the kitchen to finish the recipe)

2 Lemons, zested and juiced

½ C Oil

S&P to taste


Roughly Chop all the herbs and green onion. (You can skip this step and throw it all in the blender, but I find that It helps with the processing. If I throw it all in at once, it tends to take longer and turn into a thicker sauce. I prefer mine more like a salsa)


Combine all the ingredients in a blender and blend until you reach your desired consistency.


Season with salt and pepper to taste and adjust with lemon juice and olive oil as desired.

Jillian believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year around and the diverse mix of cuisines have always been an inspiration to her. Her love and ability to make people happy by way of delicious food began at an early age and still grows today. She is the proud Chef and Owner of Jillian Fae Chef Services, a personal chef business specializing in private dinner parties, customized menus, and weekly meal preparation.

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