THE SPLIT PLATE / RECIPE

No-Judge Chimichurri

60-second chimichurri. No chopping herbs. Steak-ready.

YIELD4 servings
TOTAL TIME1 min + 5 min rest
COOK METHODSee method
EST. / SERVING~100 cal | ~0g protein

Ingredients

Ingredients

  • 2 tbsp olive oil
  • 1.5 tbsp Spiceology Chimichurri seasoning
  • 1 tbsp red wine vinegar
  • Dash chili flakes

You want real chimichurri flavor but don't want to chop parsley, cilantro, and garlic for 15 minutes. Spiceology seasoning does the herb work — you just add oil and acid.

Method

  1. 1.MIX. Combine olive oil, Spiceology chimichurri seasoning, red wine vinegar, and chili flakes in a small bowl.
  2. 2.REST. Let sit 5-10 minutes. Don't skip — the vinegar blooms the dried herbs and the flavor develops.
  3. 3.SERVE. Spoon over steak, chicken, or any grilled protein. 1 tbsp per serving.

SPLIT PLATE SERVING

Adult: Serve the adult portion as described above.

Kid: Serve the kid portion as described above.

If something fails

Tastes flat / like dried herbs: You didn't let it rest. The 5-10 min rest is what turns dried seasoning into actual chimichurri.

Too oily: Use 1.5 tbsp oil instead of 2. The seasoning absorbs some oil — adjust to your preference.

Too acidic / sharp: Reduce vinegar to 2 tsp. Or add a tiny pinch of sugar to round it out.

Not enough heat: Add more chili flakes, or a dash of hot sauce.

Storage and reheating

Store: Airtight container in fridge.

Reheat: No reheat — use at room temp or cold. Stir before using.

Lasts: 3-4 days. Gets more flavorful overnight.

Estimated nutrition

~100 cal | ~0g protein.

thesplitplate.com/cookbook/no-judge-chimichurri

No-Judge Chimichurri
Split Cook Method™Sauce

No-Judge Chimichurri

60-second chimichurri. No chopping herbs. Steak-ready.

Make this when

You want real chimichurri flavor but don't want to chop parsley, cilantro, and garlic for 15 minutes. Spiceology seasoning does the herb work — you just add oil and acid.

Total time
1 min + 5 min rest
Yield
4 servings
Protein / serving
~0g
Cal / serving
~100
Flavor target

First taste: bright herb + vinegar. Mid: garlic + oregano. Finish: gentle chili heat. Feels fresh, not heavy.

Ingredients

Batch cookYields 4 servings — quantities below are the full batch.

Ingredients

Method

  1. 1
    MIX

    Combine olive oil, Spiceology chimichurri seasoning, red wine vinegar, and chili flakes in a small bowl.

  2. 2
    REST

    Let sit 5-10 minutes. Don't skip — the vinegar blooms the dried herbs and the flavor develops.

  3. 3
    SERVE

    Spoon over steak, chicken, or any grilled protein. 1 tbsp per serving.

Adult plate | Kid plate

Adult plate

Adult

Full recipe as written. Spoon over steak, chicken, or any protein.

Kid plate

Kid

Skip for kids — most won't eat herb sauce. Serve their protein plain or with ketchup.

Go deeper

Storage and nutrition

Storage: Airtight container in fridge.

Reheat: No reheat — use at room temp or cold. Stir before using.

Lasts: 3-4 days. Gets more flavorful overnight.

Brands I use

Spiceology
Spiceology
Chimichurri Blend
Dried herb blend that replaces 15 min of chopping. Just add oil + vinegar.
Napa Valley Naturals
Napa Valley Naturals
Organic Red Wine Vinegar
Clean acid — the vinegar blooms the dried herbs and makes it taste real
O California
O California
Organic Extra Virgin Olive Oil
Half the sauce is oil — use good oil
#Steak#Chicken#Rice bowls#Grilled anything