Why You’ll Love This Recipe
Chimichurri is quick to make, incredibly versatile, and requires no cooking—just fresh ingredients and a few pulses in a food processor. It adds a refreshing contrast to rich, smoky meats and can be customized to your taste. You can make it spicy, mild, chunky, or smooth. Best of all, it takes just minutes to prepare yet tastes like something from a fine steakhouse. Once you try it, you’ll want to drizzle it on everything from grilled chicken to roasted vegetables.
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How to Make Chimichurri Sauce for Steak – The Ultimate Fresh & Zesty Steak Companion
- Total Time: 10 mins
- Yield: About 1 cup
- Diet: Gluten Free
Description
Chimichurri Sauce is a vibrant, tangy, and herby Argentinian condiment made with fresh parsley, garlic, olive oil, and vinegar. It’s the perfect pairing for grilled steak, adding a burst of flavor and freshness that cuts through the richness of the meat.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 3 cloves garlic, minced
- 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp crushed red pepper flakes (adjust to taste)
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lemon (optional for brightness)
Instructions
- Finely chop parsley, garlic, and oregano (or pulse in a food processor for a quick blend — don’t puree).
- Transfer to a small bowl and stir in red wine vinegar, crushed red pepper, salt, and black pepper.
- Slowly whisk in olive oil until well combined.
- Taste and adjust seasoning — add more vinegar for tang or red pepper for heat.
- Let the sauce rest for at least 15–20 minutes before serving to allow the flavors to meld.
- Serve spooned over grilled steak or as a dipping sauce.
Notes
- Chimichurri can be made ahead and stored in the fridge for up to 5 days.
- Bring to room temperature before serving — olive oil solidifies when chilled.
- Use as a marinade for meats or drizzle over roasted vegetables.
- Traditional versions never include blending; keep it slightly chunky for authentic texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Sauce / Condiment
- Method: No-Cook
- Cuisine: Argentinian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Fresh parsley: The base of authentic chimichurri—its bright, grassy flavor gives the sauce its signature freshness.
Fresh cilantro (optional): While not traditional, a small amount adds depth and a subtle citrusy note that complements steak beautifully.
Garlic: Essential for punchy flavor—fresh minced garlic provides the perfect savory backbone.
Red wine vinegar: Adds tang and brightness, balancing the richness of the olive oil and steak.
Olive oil: A high-quality extra virgin olive oil gives the sauce body and smoothness while carrying the herbal flavors.
Red chili flakes or fresh chili: For a little heat—adjust to taste depending on how spicy you like it.
Oregano: Dried oregano gives an earthy, aromatic note that enhances the herbal mix.
Salt and black pepper: Essential seasonings that bring all the flavors together.
Lemon juice (optional): Adds an extra layer of acidity and freshness.
Directions
Finely chop the parsley, cilantro (if using), and garlic, or pulse them in a food processor for a more uniform texture. Transfer the mixture to a bowl. Add red wine vinegar, oregano, red chili flakes, salt, and black pepper. Stir to combine.
Slowly drizzle in the olive oil while stirring until the sauce reaches a thick, pourable consistency. Taste and adjust seasoning—add more vinegar for brightness or chili flakes for heat. For a touch of zest, squeeze in a bit of lemon juice.
Let the chimichurri sit at room temperature for at least 15–20 minutes before serving to allow the flavors to meld. Spoon it over freshly grilled steak or use it as a marinade before cooking. The longer it rests, the better it tastes.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Servings: Makes about 1 cup
Prep time: 10 minutes
Rest time: 20 minutes
Total time: 30 minutes
Storage/reheating
Chimichurri can be stored in an airtight jar in the refrigerator for up to 1 week. For longer storage, freeze it in ice cube trays and thaw as needed. Always bring it to room temperature before serving to let the flavors shine. Do not heat the sauce—it’s meant to be served cool or at room temperature.
Variations and Customizations
Spicy Chimichurri: Add more red chili flakes or fresh jalapeño for extra heat.
Smoky Version: Stir in a touch of smoked paprika for a subtle, smoky depth.
Garlic Lover’s Mix: Increase the garlic for a stronger, punchier sauce.
Cilantro-Heavy Chimichurri: Use equal parts parsley and cilantro for a brighter, citrusy twist.
Mint Infusion: Add a handful of fresh mint for a refreshing variation that pairs wonderfully with lamb or lighter meats.
Basil Blend: Swap parsley for basil for a fusion between chimichurri and pesto.
Lime Zest Edition: Add lime juice and zest for a tropical touch that’s great with grilled seafood.
Chunky Style: Hand-chop all ingredients for a rustic texture rather than blending them.
Creamy Chimichurri: Mix with a spoonful of Greek yogurt or sour cream for a milder, dip-like version.
Roasted Garlic Variation: Roast the garlic beforehand for a sweeter, mellower flavor.
FAQs
1. Can I make chimichurri in advance?
Yes, it actually tastes better after sitting for a few hours as the flavors meld.
2. What’s the best oil to use?
High-quality extra virgin olive oil gives the best flavor and texture.
3. How spicy should chimichurri be?
That’s up to you—add chili flakes gradually and taste as you go.
4. Can I skip cilantro?
Absolutely, traditional chimichurri is made with just parsley.
5. Is this sauce served hot or cold?
It’s always served at room temperature or slightly cool.
6. What other meats go well with chimichurri?
It pairs perfectly with chicken, pork, lamb, and even grilled shrimp.
7. Can I use dried parsley?
Fresh parsley is essential for authentic flavor—avoid using dried.
8. Can I use apple cider vinegar instead of red wine vinegar?
Yes, though the flavor will be slightly sweeter and less sharp.
9. How long does chimichurri last?
Up to 1 week in the fridge when stored in an airtight container.
10. Can I use this as a marinade?
Definitely—it’s excellent for marinating steak or chicken before grilling.
Conclusion
The Chimichurri Sauce for Steak is a vibrant, zesty condiment that brings life to every bite of grilled meat. With its fresh herbs, tangy vinegar, and hint of spice, it’s the perfect balance of bold and refreshing. It’s easy to make, endlessly adaptable, and guaranteed to impress at any cookout or dinner. Once you drizzle this over your next perfectly cooked steak, you’ll understand why chimichurri has earned its place as a global favorite for meat lovers everywhere.
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