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