In its country of origin, Argentina, chimichurri comes in two colors—red and green. While the green is more common and traditional, our take on the red chimichurri offers a subtle sweetness and slightly smoky flavor, thanks to the addition of Mezzetta® Roasted Red Bell Peppers, Jalapeño and Sweet Cherry Peppers. For an extra depth of flavor, char your steaks on the grill, and enjoy!


Makes 2 servings 1x 2x 4x


  1. In a food processor, add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Sliced Tamed Jalapeño Peppers, Mezzetta® Sweet Cherry Peppers, and chopped garlic cloves. Pulse until coarsely chopped.
  2. Transfer to a bowl and add the parsley, olive oil, salt, and pepper. Stir to combine and set aside. 
  3. Blot the steaks dry with a paper towel. Season both sides liberally with salt and pepper and drizzle each steak with a teaspoon of canola oil. 
  4. Heat a heavy bottomed or cast-iron skillet over medium high heat until it begins to smoke. Add each steak and cook about 4 minutes per side for medium.**
  5. Allow the steaks to rest on a cutting board for 5 minutes before slicing and serving with the pepper chimichurri.
  6. Enjoy!

Chef's Note

*Make sure your steaks have come to room temperature for 30-45 minutes to ensure even cooking.

**Cook the steaks for 2-3 minutes per side for medium-rare, 4 minutes per side for medium and 6-7 minutes per side for well done.