This easy Chimichurri Sauce Recipe is a simple mix of fresh herbs, spices, and olive oil that is the perfect addition to grilled steaks.

easy homemade Chimichurri

Easy Chimichurri Sauce Recipe

Today we are sharing a traditional chimichurri sauce recipe but there are so many different versions out there. Some use a mix of fresh cilantro and parsley (if you are a parsley lover like myself you should give this a try!) others add some red onions or shallots. I’ve even seen versions with lemon juice or lime juice.

The point is there really is no right or wrong way. Take this traditional version of the recipe and add your own flavors until you have a version of chimichurri that is just right for you.

What is Chimichurri Sauce?

Chimichurri is a traditional sauce from Argentina/Uruguay made from finely chopped parsley leaves, oregano, garlic, red pepper flakes (In Uruguay they add the red pepper flakes), vinegar, and olive oil. It is used as either a marinade (this is a less traditional usage but it is delicious!) or as an amazing accompaniment for grilled meats such as grilled flank steak.

pouring olive oil to make Chimichurri

How to Make Chimichurri Sauce:

Chimichurri is so easy to make. You take all of your ingredients, fresh parsely, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil, place them in a bowl and stir them together. That’s it! I like to let mine sit for at least 15 minutes to let the flavors meld together so I make it before I put the steak on the grill then it can sit while the meat cooks.

I have seen many recipes where a food processor is used to blend everything together. I highly recommend doing it the traditional way and finely chopping the parsley and garlic with a sharp knife. Make sure to chop them as finely as possible because no one likes getting a big piece of parsley stuck in their teeth!

When you use a food processor everything gets a little frothy and becomes a sort of mush rather a delicious dipping sauce with chunks of garlic, parsley, and red pepper flakes that is perfect for pouring over your steak. You’ll have to trust me on this one, do it by hand.

Do I Use Fresh Herbs for Chimichurri Sauce?

Every chimichurri sauce I have ever had has been made with fresh herbs so I had to do a little research on this one. While most chimichurris you find today are probably made with fresh herbs the consensus is that the gauchos (South American cowboys) that originally created this recipe wouldn’t have had fresh herbs out on the range.

So, you can use dried herbs or fresh herbs. I used a mix of both in this recipe, dried oregano and fresh parsley. I really do think that fresh parsley makes a difference and I bet those gauchos of old would have used it if they had it!

homemade Chimichurri Steak

What Do I Serve Chimichurri With?

Chimichurri sauce isn’t just for grilled steak. You can add this delicious, fresh, slightly spicy (depending on how many red pepper flakes you added) sauce makes a great addition to:

  • Grilled Flank Steak, or any steak really
  • Grilled chicken
  • Roasted potatoes…or mashed potatoes! Yum!
  • Summer pasta salad
  • Burgers

The list goes on and one. If you find a new and interesting recipe to add this simple chimichurri to make sure to let us know in the comments!

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Servings: 8
Prep Time: 10 mins
Total Time: 10 mins

Chimichurri Sauce

This easy Chimichurri Sauce Recipe is a simple mix of fresh herbs, spices, and olive oil that is the perfect addition to grilled steaks.
easy homemade Chimichurri
Print Recipe
4.72 from 7 votes

Ingredients

  • 1 cup Parsley, , finely chopped and packed
  • 2 tablespoons Dried Oregano
  • 3 cloves Garlic, , finely diced
  • 1/2 teaspoon Red Pepper Flakes, , if you want it less spicy you can cut this in half
  • 1 teaspoon Salt
  • 1/4 cup Red wine vinegar
  • 3/4 cup Olive oil

Instructions

  • Add all dry ingredients, red wine vinegar, and olive oil to a bowl and whisk together. 

Nutrition

Serving: 2tbsp, Calories: 188kcal, Carbohydrates: 1g, Fat: 20g, Saturated Fat: 2g, Sodium: 298mg, Potassium: 61mg, Vitamin A: 13.8%, Vitamin C: 12.5%, Calcium: 3.2%, Iron: 6%
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Sauce
Cuisine: Latin American

This post was originally published on January 25, 2015. It was updated with new photos and an updated recipe on June 10, 2019