Chimichurri Sauce · An Argentinian Classic
This is chimichurri, the Argentinian steak sauce. Bright, herbaceous, garlicky, with a sharp vinegar bite. It’s what you put on grilled meat at an Argentine asado—their version of barbecue.
Chimichurri is simple: fresh herbs, garlic, vinegar, olive oil, red pepper flakes. No cooking, no emulsifying, no technique beyond pulsing everything in a food processor. The herbs stay vibrant and green. The garlic stays raw and punchy. The vinegar cuts through the richness of grilled beef.
This isn’t a smooth sauce. It should be chunky and textured—you want to see the herbs, taste the garlic, feel the pepper flakes. If it’s smooth and uniform, you’ve over-processed it. Pulse, don’t purée.
Chimichurri is traditionally made with all parsley. This version adds cilantro for extra brightness and complexity. If you’re a parsley purist, use all parsley. If you hate cilantro, use all parsley. Both work.
This sauce is made for grilled steak—skirt steak, flank steak, ribeye, strip. But it also works on grilled chicken, pork chops, lamb chops, grilled vegetables, or roasted potatoes. It’s versatile, keeps for a week in the fridge, and makes everything taste better.
Chimichurri Sauce · An Argentinian Classic
Authentic Argentinian chimichurri sauce with parsley, cilantro, garlic, and red wine vinegar. Bright, herbaceous sauce for grilled steak and vegetables.
Ingredients
Method
- Prep the Herbs. Wash parsley and cilantro thoroughly and pat dry with paper towels or spin in a salad spinner. Remove any thick, woody stems, but keep the tender stems—they have flavor. Roughly chop the herbs into large pieces. This makes it easier for the food processor to catch them.Combine Ingredients. Add parsley, cilantro, garlic cloves, red wine vinegar, lemon juice, lemon zest, salt, black pepper, and red pepper flakes to a food processor. Pulse 8-10 times until the herbs are roughly chopped and the garlic is minced. Scrape down the sides of the bowl with a rubber spatula.Add Olive Oil. With the food processor running, slowly drizzle in the olive oil through the feed tube. Process for 5-10 seconds until the oil is incorporated and the sauce is chunky but cohesive. Don't over-process—you want texture, not a smooth paste. The sauce should look rough and rustic with visible herb pieces and flecks of garlic and red pepper.Taste and Adjust. Transfer chimichurri to a bowl. Taste and adjust seasoning. Add more salt if it tastes flat, more vinegar if it needs brightness, more red pepper flakes if you want heat, or more olive oil if it's too thick or acidic. The sauce should be punchy and vibrant—bold enough to stand up to grilled meat.Rest Before Serving, Let the chimichurri sit at room temperature for at least 15-30 minutes before serving. This allows the flavors to meld and the garlic to mellow slightly. The sauce will taste sharper and more raw right after making—resting improves it. If making ahead, refrigerate and bring to room temperature before serving.
Notes
What is Chimichurri?: Chimichurri is the national condiment of Argentina and Uruguay. It’s served with grilled meats at asados (barbecues) and in steakhouses throughout South America. Think of it as Argentina’s answer to salsa verde or pesto—a fresh, herby sauce that makes everything taste better. The exact origins are debated, but it’s been a staple of Argentine cuisine for over a century.
Parsley vs Cilantro: Traditional Argentine chimichurri uses only flat-leaf parsley (Italian parsley). This version adds cilantro for extra brightness and a citrusy note. If you want to be traditional, use 1.5 cups parsley and skip the cilantro. If you hate cilantro (some people have a genetic aversion), use all parsley. Both versions are excellent.
Use Flat-Leaf Parsley: Flat-leaf parsley (Italian parsley) has more flavor and a softer texture than curly parsley. Curly parsley is bitter and tough—it’s a garnish, not an ingredient. Always use flat-leaf parsley for chimichurri.
Fresh Herbs are Essential: Dried herbs don’t work here. Chimichurri is all about fresh, vibrant, green herbs. The brightness and flavor come from using fresh parsley and cilantro at their peak. If your herbs are wilted, yellowed, or slimy, don’t make chimichurri—it’ll taste off.
Garlic Should be Raw: The garlic in chimichurri is raw and punchy. That’s intentional—it adds bite and intensity that complements grilled meat. If you find raw garlic too harsh, let the finished chimichurri sit for 30-60 minutes before serving. The acidity from the vinegar and lemon juice will mellow the garlic slightly.
Red Wine Vinegar is Traditional: Red wine vinegar has a sharp, clean acidity that’s perfect for chimichurri. White wine vinegar or apple cider vinegar can substitute, but they’ll taste slightly different. Don’t use balsamic vinegar—it’s too sweet and will overpower the herbs.
Lemon Juice and Zest Add Brightness: The lemon juice and zest aren’t traditional in Argentine chimichurri, but they add a citrusy brightness that complements the vinegar. If you want a more traditional version, skip the lemon and use 3 tablespoons red wine vinegar instead of 2. Both versions work.
Extra Virgin Olive Oil: Use good quality extra virgin olive oil. It’s one of the main ingredients and you’ll taste it. You don’t need an expensive finishing oil, but avoid cheap, flavorless olive oil or “light” olive oil. A fruity, peppery EVOO works beautifully here.
Red Pepper Flakes for Heat: Adjust the red pepper flakes to your heat preference. 1/2 teaspoon gives a gentle warmth. 1 teaspoon makes it noticeably spicy. If you want it mild, use 1/4 teaspoon or skip it entirely. You can also use fresh minced jalapeño or serrano pepper for a different kind of heat.
Texture Matters: Chimichurri should be chunky and rustic, not smooth. Pulse the herbs until they’re finely chopped but not puréed. You should see distinct herb pieces, flecks of garlic, and red pepper. If it looks like a smooth green paste, you’ve over-processed. The chunky texture is part of the appeal—it clings to meat and provides bursts of flavor in every bite.
What to Serve Chimichurri With:
- Grilled steak: Skirt steak, flank steak, ribeye, strip, sirloin, or tri-tip
- Grilled chicken: Thighs, breasts, or whole butterflied chicken
- Grilled pork: Pork chops, tenderloin, or pork shoulder
- Lamb: Grilled lamb chops or leg of lamb
- Grilled vegetables: Zucchini, eggplant, bell peppers, or asparagus
- Roasted potatoes: Toss with chimichurri while hot
- Empanadas: Serve as a dipping sauce
- Sandwiches: Spread on grilled steak or chicken sandwiches
- All Parsley: Use 1.5 cups flat-leaf parsley and skip cilantro for traditional Argentine chimichurri
- Spicy Chimichurri: Increase red pepper flakes to 1 teaspoon or add 1 fresh minced jalapeño
- Chimichurri Rojo: Add 1 roasted red bell pepper for a red version
- Oregano Chimichurri: Add 1 tablespoon fresh oregano leaves (common in some regions)
- Shallot Chimichurri: Add 1 minced shallot along with the garlic for extra depth
- Chimichurri is too thick: Add more olive oil or a splash of water, 1 tablespoon at a time
- Chimichurri is too thin/oily: You added too much oil. Add more herbs or let it sit—the herbs will absorb some oil over time
- Chimichurri tastes too sharp/acidic: Add more olive oil or a pinch of sugar to balance
- Chimichurri is bland: Add more salt, more vinegar, or more garlic. Chimichurri should be punchy and vibrant
- Garlic is too harsh: Let the chimichurri sit for 30-60 minutes. The acidity will mellow the garlic
- Herbs turned brown: Oxidation from sitting too long. Still safe to eat but less appealing. Make a fresh batch or stir in some fresh chopped parsley to brighten it
