This chimichurri recipe is the best steak sauce you can have with your meat! The flavors of herbs, vinegar, garlic, red pepper and olive oil create a truly unique sauce that goes perfectly with steaks and other grilled meats. In this chimichurri recipe, we will discuss origins and walk you through the process.
What is Chimichurri?
Chimichurri is an uncooked green sauce originating from Argentina. The sauce is comprised of main ingredients such as parsley, garlic, olive oil, and vinegar. Chimichurri is a savory sauce that usually paired with grilled meats such as steak and chicken.
Note: while most chimichurri is green, there’s also a spicier red chimichurri variety that is made with roasted red peppers.
Chimichurri Main Ingredients
- Parsley – Italian (flat leaf) style preferred
- Garlic
- Olive oil
- Red wine vinegar
- Shallot – a little sweeter than onions
- Dried oregano
- Red pepper flakes
- Salt
- Pepper
- Cilantro – completely optional, but I like a little in there
Making This Chimichurri Recipe is Easy!
To make chimichurri, first start by dicing up a half cup of Italian parsley and placing into a small mixing bowl. Usually you see two different types of parsley in the produce section: flat and curly. The flat leaf parsley is also known as Italian parsley and what is preferred for chimichurri.
Next, mince two cloves of fresh garlic, dice up half of a fresh shallot and also add in a teaspoon of dried oregano and red pepper flakes. Olive oil and vinegar give the nice balance of bitter and umami the chimichurri needs, as well as the wet ingredients to make this a sauce. Finish with one half teaspoon of both salt and pepper.
Difference Between Fresh Garlic and Minced
If you don’t have two cloves of fresh garlic, use three teaspoons of minced garlic from a jar. One teaspoon of minced garlic from the jar equals one clove.
So why more garlic from the jar than fresh cloves? The reason for the difference is fresh garlic has a richer flavor while jarred garlic is a little more watered down due to the preservation process.
How Long Does Chimichurri Sauce Take to Make?
Between dicing the parsley and garlic, as well as mixing the ingredients altogether, this chimichurri recipe will take only five minutes to make. Completely worth the time if you ask me!
While fresh chimichurri is best, my buddy Al Frugoni has a chimichurri seasoning that you simply add olive oil and red wine vinegar to. Its great for when you are in a hurry or don’t have all of the ingredients on hand.
How Long is Chimichurri Good For?
What’s awesome about chimichurri is that it is good for up to three weeks when stored in the refrigerator! If you keep it at room temperature, then it will be good for up to seven days. It will taste better the longer it is aged because it goes through a pickling process. This is mainly caused by the red wine vinegar in the recipe.
What to Serve with Chimichurri Sauce
Chimichurri with steak is the best! But also goes well with other meats. Here are some recipes that go perfectly with chimichurri sauce:
New York Strip Steak & Smoked Shrimp
Chimichurri Recipe
Classic Chimichurri Recipe
Chimichurri is a classic sauce that is perfect for grilled meats such as steak and chicken. Chimichurri main ingredients are parsley, garlic, olive oil, and red wine vinegar. Either spread on the meat or dip slices into the sauce. Either way its a perfect pairing!
Ingredients
- 1/2 Cup parsley, diced
- 1/2 Cup olive oil
- 2 Tbsp red wine vinegar
- 2 cloves fresh garlic, minced
- 1/2 shallot, diced
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- Optional - 1/4 Cup cilantro, diced
Instructions
- Combine diced parsley, diced shallot, minced garlic, red pepper flakes, dried oregano, salt, pepper, olive oil, and red wine vinegar into a small mixing bowl (cilantro as well if you choose to add it).
- Mix ingredients together. Serve.
Notes
- Chimichurri sauce can be stored up to three weeks covered in the refrigerator or up to seven days covered at room temperature.
- Add another clove of garlic and another teaspoon of red pepper flakes to make it spicy.
- Flat leaf (Italian) parsley is preferred.
- Cilantro is optional.
- Substitute three cloves of minched garlic from the jar for two cloves of freshly minced garlic. The flavor in fresh garlic is more robust.
Nutrition Information:
Yield: 12 servings Serving Size: 1 TablespoonAmount Per Serving: Calories: 75Total Fat: 8gSaturated Fat: 1gCholesterol: 0mgSodium: 130mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Note: Nutrition information isn’t always accurate.
