Kale Chimichurri: Bright Herb Sauce Recipe for Grilled Meats and Veggies

This Kale Chimichurri Sauce is a vibrant, fresh sauce that brightens grilled meats and makes a great use of any greens you have on hand. Spoon it over steak, chicken, pork or fish for an instant flavor boost.

If you enjoy bold steak flavors, try Dan’s Famous Whiskey Steak for an outstanding pairing—we make it often during grilling season.

What Is Chimichurri Sauce?

Chimichurri is a no-cook sauce traditionally used with grilled meats. Originating in Argentina, the classic version features parsley, garlic, olive oil and vinegar. It’s bright, herb-forward, and incredibly versatile.

This variation swaps some of the parsley for kale and adds a touch of heat with crushed red pepper flakes, but you can easily adapt the herb and spice balance to your taste. If you prefer the classic parsley version, that’s also a delicious option.

How Do You Make Chimichurri Sauce?

You can finely chop the ingredients by hand for a rustic texture or pulse them in a food processor for a quicker, more uniform sauce. If using a food processor, add the olive oil last so you retain a fresh, bright texture.

Once mixed, the sauce can sit at room temperature for a few hours to allow flavors to meld. For longer storage, cover and refrigerate; bring it back to room temperature about an hour before serving for the best flavor and texture.

What Type Of Meat Goes With Chimichurri Sauce?

Chimichurri pairs especially well with steak—flank steak, London broil, or your favorite cut all work. Grill the meat to your preferred doneness, then remove it and let it rest a few minutes before slicing to retain the juices.

This kale version is equally good with chicken, pork, or fish, and also makes a lively dip for vegetables and bread. It’s a versatile, no-cook condiment that lifts many dishes.

For this recipe we used a London broil, but any steak cut will work. After grilling, transfer the steak to a cutting board and tent with foil. Let it rest for about five minutes before slicing so the juices redistribute.

I usually spoon the chimichurri over the whole steak before slicing, but slicing first and then adding the sauce works equally well—choose whichever presentation you prefer.

If you’re concerned about heat for children, this sauce is easy to adjust. The fresh herbs and garlic balance the spice, so you can reduce or omit the crushed red pepper flakes to suit younger palates.

Describing it simply as “salad sauce on steak” can make it more appealing to kids—our eight-year-old loved it after we called it that and now requests grilled steak with spicy kale chimichurri.

Family dinners feel extra rewarding when everyone enjoys the meal, and this sauce is an easy way to make grilled meats exciting while still being simple to prepare.

Looking For More Steak Recipes?

• New York Strip Steak
• Steak Sheet Pan Dinner
• Steak Fajitas
• Bourbon Steak Kabobs
• Whiskey Flank Steak