Chimichurri Sauce (Argentine Style)
Chimichurri is Argentina's most famous sauce and an essential accompaniment to grilled meats, especially steak. Prep it ahead for weekend grilling or keep it on hand to brighten up simple weeknight proteins. This vibrant green herb sauce is bursting with fresh, bold flavors that cut through rich, fatty meats beautifully. Traditional Argentine chimichurri is made with just a handful of simple ingredients: fresh parsley, garlic, olive oil, vinegar, and a touch of oregano and red pepper flakes. What makes chimichurri special is its bright, herbaceous flavor with a subtle kick of heat and tang. Unlike smooth, emulsified sauces, chimichurri has a chunky, rustic texture that showcases the fresh herbs. The garlic provides pungent bite, while red wine vinegar adds essential acidity that balances the richness of grilled meats. Extra virgin olive oil carries all these flavors and creates a luscious coating for every bite of steak. Beyond its traditional use with beef, chimichurri is incredibly versatile – try it on grilled chicken, fish, roasted vegetables, or even drizzled over scrambled eggs. It also makes an excellent marinade and keeps well in the refrigerator, actually improving in flavor as the ingredients meld together. This recipe delivers authentic Argentine chimichurri that's fresh, flavorful, and easy to make. Once you experience how this simple sauce transforms grilled meats, you'll want to keep a jar in your fridge at all times.
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Ingredients
- •1 cup fresh parsley (packed, finely chopped)
- •1/4 cup fresh oregano (or 2 tablespoons dried)
- •6 cloves garlic (minced)
- •1/2 cup extra virgin olive oil
- •3 tablespoons red wine vinegar
- •2 tablespoons fresh lemon juice
- •1 teaspoon red pepper flakes
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Finely chop fresh parsley and oregano. If using dried oregano, measure and set aside.
- 2
Mince garlic cloves very finely. For best flavor, avoid using a food processor as it can make garlic bitter.
- 3
In a medium mixing bowl, combine chopped parsley, oregano, and minced garlic.
- 4
Add red wine vinegar and lemon juice. Stir to combine.
- 5
Pour in extra virgin olive oil and mix well to create a chunky, herb-packed sauce.
- 6
Add red pepper flakes, salt, and black pepper. Stir thoroughly to distribute spices evenly.
- 7
Let the chimichurri sit at room temperature for at least 15 minutes before serving to allow flavors to meld.
- 8
Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving for best flavor.
Tips & Variations
Pro Tips
- • Taste and adjust seasoning as you go
- • Use room temperature ingredients for best emulsification
- • Let flavors meld by refrigerating 30 minutes before serving
Storage
- • Refrigerator: Up to 1 week in airtight container
- • Freezer: Up to 3 months (thaw overnight)
Variations
Make it spicier with cayenne, tangier with extra lemon, or creamier with more mayo. Customize to your taste!
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