Hello. I need to share a quick recipe with you today. It’s for Urban Plates chimichurri sauce, which basically means I am totally copying a sauce I love from a restaurant called Urban plates. The Urban Plates chimichurri tastes especially delicious over steak or salmon, but it is so good you’ll probably want to pour it over all kinds of things (chicken? roasted vegetables? toasted baguette? YES to all!).
Less than a week after making my first batch of Urban Plates chimichurri I also made my new favorite meal Lentil Rice Bowls with Lime-Tahini Dressing. Holy smokes the chimichurri was good in that dish. Basically, you can pour the Urban Plates chimichurri over just about anything and be happy.
So what is this Urban Plates and I keep speaking of? It is a a restaurant chain near where we live that is pretty much my favorite take-out place to eat. The food tastes homemade, there are tons of vegetables involved and the food is consistently delicious. Lately I’ve been ordering their baked salmon with a side of their chimichurri sauce…over and over again.
The Urban Plates chimichurri sauce is divine. I dug around on the internet, found a blog post describing the ingredients in the sauce, then went to my kitchen to figure out the recipe. Happily I succeeded! I’ll still willingly go to Urban Plates where they can make the sauce for me, but I am relieved to know I can replicate this tasty sauce at home as well as share the recipe with those of you who live nowhere near an Urban Plates restaurant. Enjoy!
- 2 cups fresh parsley (no need to chop it up at all)
- 1 red bell pepper, cut into large pieces (originally this recipe said ½ of a pepper, but I have revised to 1 whole pepper because I like it better that way)
- ½ of a red onion, cut into large pieces
- 2 garlic cloves, removed from the paper and cut in half
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼-1/2 teaspoon chili powder
- ⅛-1/4 teaspoon cayenne pepper
- Place all ingredients in a food processor. Process on high for about 30 seconds, scraping down the sides of the bowl about halfway through. Pulse until sauce has a uniform, medium-fine chunky consistency like you see in the photos. Serve over proteins like steak or salmon, vegetables or whatever suits your fancy!
OTHER RECIPES YOU MAY LIKE:
EQUIPMENT I USED TO MAKE THIS RECIPE:
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
My wife and I ate at the Urban Plate restaurant in Irvine on Friday evening. Your salmon was the best salmon I’ve ever had! We live in Santa Barbara and rarely go south of here. Is there a way I could get your recipe? I would greatly appreciate it!!
Craig Richter
805-703-3152
Hi Craig,
I don’t actually work for Urban Plates – just figured out this recipe on my own to try to replicate the chimchurri they serve with the salmon. I do know that they oven roast their salmon, maybe that’s helpful! And this chimichurri does taste so much like theirs, but don’t know if you got the salmon with their honey mustard sauce instead. Anyway, hope this is at all helpful. I agree with you that their salmon is wonderful!