Chimichurri Recipe: Make the Perfect Herb Sauce for Grilled Steak

Chimichurri brings bold, fresh flavors to any meal with its bright blend of parsley, garlic, and tangy vinegar. This vibrant green sauce from Argentina and Uruguay transforms simple grilled meats into restaurant-quality dishes.

A traditional chimichurri recipe needs just a handful of fresh ingredients and takes only minutes to prepare. It’s honestly one of the easiest ways to elevate home cooking.

The beauty of chimichurri lies in its simplicity and versatility. Unlike heavy sauces that mask food flavors, this herb-based condiment enhances the natural taste of meats, vegetables, and seafood.

The sauce works equally well as a marinade before cooking or as a fresh topping served alongside the finished dish. Many home cooks struggle with achieving the right texture and balance of flavors in their chimichurri.

This guide covers everything from selecting the best ingredients to mastering the traditional chopping technique that creates the perfect consistency. Readers will also discover creative variations, proper storage methods, and expert tips for using chimichurri in unexpected ways beyond the typical steak pairing.

What Is Chimichurri?

Chimichurri is an Argentine herb sauce made with fresh parsley, garlic, olive oil, and vinegar that serves as both a condiment and marinade. This vibrant green sauce originated in South America and has become popular worldwide for its fresh, tangy flavor that pairs perfectly with grilled meats.

Origins and History in South America

Chimichurri comes from Argentina and Uruguay, where it developed as a traditional accompaniment to grilled meats. The sauce reflects the strong barbecue culture of these South American countries.

Most recipes feature parsley as the main herb, combined with garlic, oregano, olive oil, and red wine vinegar. These simple ingredients were readily available to Argentine cooks and created a flavorful way to enhance plain grilled beef.

The sauce exists in two main varieties. Green chimichurri uses fresh herbs and creates the classic bright color.

Red chimichurri adds smoked paprika, dried chilies, or cayenne pepper for extra heat and a deeper flavor. Argentine families often pass down their own chimichurri recipes through generations.

Each family may have slight differences in ingredient ratios or preparation methods.

Traditional Uses for Chimichurri Sauce

Chimichurri traditionally accompanies grilled steak and other meats in Argentine cuisine. Cooks brush it on beef, chicken, fish, and pork both before and after cooking.

The sauce works as a marinade for meat before grilling. It also serves as a finishing sauce that diners spoon over cooked meat at the table.

Beyond meat dishes, chimichurri enhances many other foods:

• Vegetables: Roasted potatoes, grilled vegetables
• Bread: Crusty bread for dipping, garlic bread spread
• Grains: Mixed into rice or pasta dishes
• Eggs: Breakfast dishes and salads

The sauce stays fresh in the refrigerator for up to one week. The vinegar helps preserve the herbs and maintain the bright flavor.

Comparisons With Pesto and Salsa Verde

Chimichurri shares similarities with other green herb sauces like pesto and salsa verde, but each has distinct characteristics that set them apart.

Pesto uses basil as the main herb and includes pine nuts and cheese. It creates a thicker, richer sauce than chimichurri.

Pesto works best with pasta and Italian dishes. Salsa verde can refer to different sauces depending on the cuisine.

Mexican salsa verde uses tomatillos and creates a tangy, thin sauce. Italian salsa verde combines herbs with capers and anchovies.

Chimichurri stands out because it focuses on parsley rather than basil. It contains no nuts, cheese, or tomatillos.

The texture stays lighter and more liquid than pesto. All three sauces use olive oil and herbs as their base.

However, chimichurri’s simple ingredient list and fresh, bright flavor make it the most versatile for grilled foods.

Essential Ingredients for Chimichurri Recipe

Quality ingredients make the difference between good and great chimichurri. Fresh parsley forms the base, while garlic and seasonings add depth.

The right oil-vinegar combination creates the perfect texture. Let’s break down what you need.

Parsley, Oregano, and Fresh Herbs

Fresh parsley serves as the foundation of authentic chimichurri. Flat-leaf parsley works better than curly parsley because it has a stronger, more robust flavor.

The leaves should be bright green and firmly packed when measured. Most recipes call for 1 cup of finely chopped fresh parsley.

Dried parsley just doesn’t cut it here—it lacks the bright, herbaceous taste that defines chimichurri. Dried oregano adds earthy, Mediterranean notes to the sauce.

One tablespoon gives the right amount without overpowering the parsley. Fresh oregano can replace dried oregano, but use three times the amount since fresh herbs are less concentrated.

Some cooks add cilantro for extra freshness. This works especially well if you like a more complex herb flavor.

Basil can also complement the parsley, though it creates a less traditional version. The herbs must be chopped finely and evenly.

A food processor helps achieve the right texture quickly.

Garlic and Seasoning

Garlic provides chimichurri’s signature pungent kick. Most recipes use 4 to 6 fresh garlic cloves, minced very fine.

Fresh garlic works so much better than garlic powder, which just doesn’t have the same punch. The garlic should be minced, not crushed or pressed, to keep the pieces small and evenly distributed.

Red pepper flakes add heat and depth. Start with 1 teaspoon and adjust based on taste preferences.

Smoked paprika can replace or complement red pepper flakes for a different flavor profile. Salt enhances all the other flavors in the sauce.

Use it to taste, starting with about 1/2 teaspoon. Black pepper adds another layer of seasoning, though it should be used sparingly.

Oil and Vinegar Selection

Extra-virgin olive oil creates chimichurri’s smooth texture and rich mouthfeel. Use 1/2 cup for the standard recipe.

The oil quality really matters here. Some recipes blend extra-virgin olive oil with neutral oils like sunflower oil for a lighter texture and brighter green color.

Vinegar provides the tangy acidity that balances the rich oil and herbs. White wine vinegar offers clean, sharp acidity that works well in traditional recipes.

Red wine vinegar creates a stronger, more complex flavor. The standard ratio uses 1/4 cup vinegar to 1/2 cup oil—this 1:2 ratio keeps things balanced.

Apple cider vinegar works if you prefer milder acidity with a hint of sweetness. Add the vinegar to the herbs first, then whisk in the oil slowly for proper emulsification.

How to Make Authentic Chimichurri Sauce

Making authentic chimichurri sauce requires careful herb preparation, proper ingredient mixing, and patience for flavor development. The key steps involve hand-chopping fresh herbs for texture and combining ingredients in the right order.

Let’s get into it.

Chopping and Preparing the Herbs

Fresh herbs form the foundation of any authentic chimichurri recipe. Start with 1 cup of fresh flat-leaf parsley, which gives the sauce its signature green color and grassy flavor.

Remove the parsley stems and wash the leaves thoroughly. Pat them completely dry with paper towels before chopping.

Use a sharp knife to finely chop the parsley by hand. Skip the food processor if you want that classic, slightly chunky texture.

Add 2 tablespoons of fresh oregano, chopped finely. If using cilantro, chop about 1/2 cup and toss it in with the parsley.

Mince 4 garlic cloves as finely as possible. Big garlic chunks can take over the whole sauce, so go small.

Place all chopped herbs and minced garlic in a medium mixing bowl. You want the herbs looking vibrant green and not mushy.

Mixing Ingredients Step by Step

Pour 1/2 cup of extra-virgin olive oil into the bowl with the prepared herbs. The olive oil acts as the base that binds all ingredients together.

Add 2 tablespoons of red wine vinegar next. This provides the essential acidity that balances the richness of the olive oil.

Stir the mixture gently with a spoon to avoid bruising the delicate herbs. You want to coat the herbs evenly without breaking them down too much.

Sprinkle in 1 teaspoon of red pepper flakes for heat. Adjust this amount based on how much spice you like.

Season the chimichurri sauce with salt and freshly ground black pepper to taste. Start with 1/2 teaspoon of salt and go from there.

Some recipes include 1 tablespoon of fresh lemon juice for extra brightness. Add this last if you want, giving it one more gentle stir.

Letting the Flavors Develop

The chimichurri recipe needs a little resting time for the flavors to really come together. Let the sauce sit at room temperature for at least 30 minutes before serving.

During this time, the garlic mellows out while the herbs release their oils into the olive oil base. The vinegar also helps soften the herbs a bit.

Taste the sauce after 30 minutes and adjust seasonings if needed. Add more salt, pepper, or red pepper flakes if you think it needs it.

If you have time, let the chimichurri rest for 2-3 hours. The flavors develop even more and it gets better.

Store any leftover sauce in the fridge for up to a week. Bring it back to room temperature before serving, since the olive oil can solidify in the cold.

The finished sauce should have a bright green color with visible herb pieces. It’ll be a bit chunky and should cling nicely to grilled meats.

Serving and Pairing Ideas

Chimichurri works best as both a sauce and marinade for various proteins, with grilled steak being the most traditional pairing. The herb sauce also transforms chicken and fish dishes while creating bold flavors when paired with lamb and other grilled meats.

Chimichurri With Grilled Steak

Grilled steak and chimichurri are kind of a dream team. The sauce slices through rich, fatty cuts like ribeye or strip steak in a way that just works.

Best steak cuts for chimichurri:

• Flank steak
• Skirt steak
• Ribeye
• New York strip

Flank and skirt steaks especially soak up the sauce well, thanks to their grain. Those tangy herbs? They really liven up the meat’s richness.

Grill your steak over high heat to get a solid char. Let it rest about five minutes, then slice against the grain.

Spoon fresh chimichurri over the steak right before serving. That contrast—hot steak, cool sauce—is just unbeatable.

Using as a Marinade for Chicken and Fish

Chimichurri isn’t just for steak. It’s a killer marinade for lighter proteins, too.

The vinegar in the sauce helps tenderize while packing in flavor. For chicken, marinate boneless breasts or thighs for 2-4 hours.

The herbs work their way in and keep things juicy. Fish doesn’t need nearly as long—30 to 60 minutes is plenty, or the texture can go mushy.

Best seafood options:

• Salmon fillets
• Mahi-mahi
• Swordfish steaks
• Shrimp

Save some fresh chimichurri to serve alongside the cooked meat or fish. That way, you get both the marinated flavor and a pop of fresh herbs at the table.

Pairing With Lamb and Grilled Meats

Lamb and chimichurri? It’s a classic for a reason. The sauce stands up to lamb’s gamey notes, but doesn’t drown them out.

Ideal lamb cuts:

• Leg of lamb
• Lamb chops
• Lamb shoulder

Honestly, chimichurri doesn’t stop at lamb. Pork chops, sausages, or even grilled veggies get a serious upgrade from its punchy acidity.

With pork, go for thicker, bone-in cuts so they stay juicy. The sauce is especially good with those.

And grilled vegetables—think zucchini, eggplant, bell peppers—just brush on some chimichurri during the last few minutes on the grill. You’ll thank yourself.

Variations and Unique Twists

Parsley is the classic base for chimichurri, but plenty of cooks riff on it with other herbs or more heat. Swapping things up can totally shift the flavor, but it always keeps that fresh, vibrant vibe.

Cilantro and Basil Versions

Cilantro chimichurri trades parsley for cilantro, giving things a bright, almost citrusy twist. It’s got a bit of a Mexican edge—perfect with the vinegar and chili flakes.

This version is killer with:

• Grilled chicken
• Fish tacos
• Roasted vegetables
• Mexican-style grilled meats

Basil chimichurri leans Mediterranean. Swap parsley for basil, maybe add some lemon zest, and you get a sweeter, more aromatic sauce.

It’s a great match for:

• Grilled fish
• Chicken dishes
• Pasta salads
• Tomato-based dishes

Both swaps use the same base recipe—just switch the main herb for cilantro or basil in equal measure. Easy enough.

Adjusting the Heat and Seasonings

Chimichurri’s spice level is totally up to you. Want more kick? Add extra red pepper flakes or toss in a fresh jalapeño.

If you’re cooking for kids or spice-averse folks, just cut back on the chili or skip it. No shame in a mild version.

Spicy versions might include:

• Extra red pepper flakes
• Fresh jalapeños or serranos
• Hot paprika
• Cayenne pepper

Other tweaks? Roasted garlic for sweetness, more lemon for tang, or even a pinch of sugar if it’s too sharp. People get creative.

Alternative Herb Sauces Inspired by Chimichurri

Mint chimichurri is a fun twist—fresh mint leaves bring a cooling vibe, especially good with lamb. Mint really cuts through rich meats.

Mixed herb versions are also a thing—blend parsley, cilantro, basil, whatever you’ve got, for a more complex sauce.

Seasonal variations are worth trying:

• Spring: garlic scapes instead of garlic
• Summer: fresh oregano or thyme
• Fall: sage with parsley

Texture additions can be fun, too:

• Roasted nuts for crunch
• Sun-dried tomatoes for sweetness
• Roasted red peppers for smokiness

All these keep the oil and vinegar base, but the herb mix changes everything.

Storage and Make-Ahead Tips

Chimichurri keeps well if you prep it ahead—make it up to two days early and stash in the fridge for a week. Good storage really helps the fresh flavors stick around.

Using an Airtight Container

You’ll want an airtight container—glass jars with tight lids are ideal to keep air out.

Make sure it’s clean and dry before you add the sauce. Extra moisture just speeds up wilting or spoilage.

Leave about half an inch of space at the top so it doesn’t spill if you shake it up. Not critical, but it helps.

Plastic containers work, but they can hold onto flavors. Glass is usually better if you’ve got it.

Some folks press plastic wrap right onto the sauce before sealing the lid. It’s another layer to keep air out and helps with browning.

Refrigeration and Freezing Recommendations

Pop your chimichurri in the fridge at 40°F or below as soon as you make it. It’ll stay fresh and green for up to a week.

For longer storage, freeze it in ice cube trays or little containers. Frozen, it’s good for about three months and doesn’t lose much flavor.

Freezing tips:

• Freeze in small portions for easy use
• Label with the date so you don’t forget
• Freezer-safe glass is best to avoid freezer burn

To use, thaw overnight in the fridge. The oil might separate—just give it a stir and you’re good.

Keeping the Sauce Fresh

Let chimichurri sit out for half an hour before serving. That wakes up the flavors and gets the oil nice and loose again.

Fresh, dry herbs make a big difference in how long it lasts. Always use the best you can find.

A thin layer of olive oil on top acts as a shield, keeping the herbs from browning.

Stir gently before using since oil and vinegar naturally separate. It’s totally normal.

If the sauce smells off or turns brown, toss it. Good chimichurri should be bright green and smell fresh, not funky.

Frequently Asked Questions

Classic chimichurri is surprisingly simple—parsley, garlic, olive oil, and a couple other staples. It’s best made by hand and left to sit before serving with grilled meat.

What are the essential ingredients in a traditional chimichurri sauce?

Flat-leaf parsley is the main herb. Fresh garlic brings the punchy flavor.

Red wine vinegar gives it that acidic bite. Extra virgin olive oil is the liquid gold that holds it all together.

Dried oregano (not fresh) gives a deeper, more concentrated flavor. Red pepper flakes or chili for heat, if you want it.

Salt and black pepper round things out. That’s pretty much it for the real deal.

How do I make an authentic chimichurri sauce?

Chop everything by hand—food processors can make it weirdly mushy and bitter. You want a rough chop for texture.

Finely chop parsley, garlic, and chili peppers. Try to keep the pieces about the same size so it mixes well.

Combine the dry stuff in a bowl—herbs, oregano, salt, pepper.

Add the vinegar and stir. Then slowly pour in the olive oil while mixing to bring it all together.

Let the sauce rest at least 30 minutes before serving. It gets way better after a few hours, honestly.

Is cilantro commonly used in chimichurri, and can it be substituted or omitted?

Traditional recipes from Argentina and Uruguay stick to parsley only. Cilantro isn’t part of the OG version.

Some newer versions mix in cilantro for a different flavor, but it’s not authentic.

You can leave cilantro out and still have a legit chimichurri. Parsley does all the heavy lifting.

If you do want cilantro, don’t overdo it—maybe swap half the parsley, max, or it’ll take over.

What is the best way to prepare chimichurri for use with steak?

Make chimichurri at least two hours ahead if you can. The flavors need time to come together.

Put it on hot steak, not cold. The warmth brings out the herb oils and makes everything pop.

Brush a little on during the last minute of grilling, then serve extra on the side.

Use it as both a marinade and a finishing sauce. A 30-minute marinade before grilling gives you even more flavor.

Can you provide a simple and quick chimichurri recipe?

Finely chop 1 cup parsley and 3 garlic cloves. Toss in 1 teaspoon dried oregano and 1/4 teaspoon red pepper flakes.

Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons red wine vinegar.

Slowly mix in 1/2 cup olive oil. Let it sit at least 10 minutes before serving.

This basic version takes about five minutes to throw together. It’ll keep in the fridge for up to a week.

Where can I find a chimichurri recipe from a renowned chef, such as those from Bon Appétit or Jamie Oliver?

Food & Wine magazine has some solid chimichurri recipes that stick to the classic ingredients. They really care about technique—maybe almost too much, but hey, that’s how you get great flavor.

Bon Appétit? They’ve got several takes on chimichurri, and honestly, the chef tips for nailing the texture are actually useful. Sometimes you just want someone to tell you if you should chop or blend, right?

If you’re into celebrity chefs, a bunch of them have tossed their versions online. Check their official sites or even old cooking show clips—sometimes you find a gem where you least expect it.

Serious Eats is another go-to for deep dives. They like to break down the science behind each step, which can be a bit much, but it’s perfect if you want to know the “why” behind your sauce.