Portions: 8 portions Calories: 88kcal |
Chimichurri is a traditional Argentinian sauce typically served with meat. Prepare it and enjoy an authentic chimichurri recipe that is easy for beginners, with step-by-step photos and video. There is a reason why it is one of my favorite sauces.
By - Revised . Original Feb 8, 2023.
Authentic Chimichurri [Video+Recipe] Argentinian Steak Sauce.
Why we ❤️ it
- With glorious flavors of fresh herbs, olive oil, and garlic, chimichurri sauce is one of the best things Argentina has given the world.
- Although there are many authentic chimichurri sauce recipes, and every cook and every household may add different touches, this one has the ingredients and touches most reminiscent of the traditional recipe.
- It's my favorite sauce to serve with grilled meats, and it tastes even better the next day, so you can serve it with leftovers the following day.
Authentic Chimichurri [Video+Recipe] Argentinian Steak Sauce
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Utensils and tools
Ingredients
- ⅓ cup finely minced fresh flat-leaf parsley
- ⅓ cup finely minced leek or chives
- 1 tablespoon finely minced fresh oregano leaves
- 1 red chili pepper, finely minced or 1 tablespoon of red pepper flakes
- 2 finely minced garlic cloves
- 1½ teaspoon freshly cracked black pepper
- 1½ teaspoon kosher salt
- 1 tablespoon red wine vinegar
- 2 tablespoons lemon juice
- ⅓ cup olive oil
Video
Preparation
1. Combine ingredients
In the mixing bowl, combine parsley, leek, oregano, chili flakes, garlic, black pepper, salt, vinegar, lemon juice, and olive oil.Stir to combine.
2. Let it rest
- Cover tightly and let it rest for a couple of hours or in the fridge overnight.Serve at room temperature.
Top tips
- Doing it by hand: Although I love using a food processor, this is one case where a good sharp knife is best. The processor will puree some ingredients and leave others in large chunks. We don't want a puree. Texture is essential in this sauce, and getting the ingredients chopped to a uniform size is important.
Another reason a food processor is a bad idea is that blending the olive oil makes it bitter. - Serve fresh: This sauce is definitely best made fresh or, at most, refrigerated for a day.
- How to store: To store homemade chimichurri, place it in an airtight jar and refrigerate for up to 48 hours.
Leftover chimichurri is great as a condiment for soups and meat stews, so if you're not going to use it within 48 hours, you can also freeze it in an ice cube tray or freezer bag to use as a condiment. - Oregano: Fresh chopped oregano is preferable, but if you don't have it on hand, use a pinch of crumbled dried oregano. Oregano is one of the few herbs whose flavor intensifies when dried.
- Other ingredients: Some people add a little cilantro to chimichurri, but I prefer it with just flat-leaf parsley. However, you can experiment by adding a little cilantro and see if you like it.
Another possible substitution is to replace the leek or green onion with red onion. In that case, you have to chop the onion very finely and let the sauce rest for at least two hours so that the onion doesn't overpower the other flavors. I find that 2 tablespoons of chopped onion is enough for me.
Serving suggestions
Chimichurri sauce - not to be confused with Dominican chimichurri, which is a burger - is most commonly served on steak, or grilled beef. We would never have skirt steak (churrasco, falda, arrachera) without it.
Chimichurri also goes great with pork (like pork chops), or even chicken. We even like on BBQ vegetables. Whatever you are grilling, you will love some of this awesome condiment drizzled on it.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Good recipe. This is nothing like the chimichurri from a jar I had tried earlier. It tastes very herby and fresh, and the leftovers were great the. next day. I will make it again.