Chimichurri Sauce is a classic Argentine condiment bursting with fresh herbs, garlic, olive oil, and a touch of vinegar. It’s the perfect pairing for grilled meats like entraña (skirt steak), but also delicious on vegetables, bread, or as a marinade. This easy recipe comes together in minutes and brings a vibrant, zesty flavor to any meal.
Ingredients
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped (optional, traditional in some regions)
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 teaspoon coarse sea salt (more to taste)
- 1/2 teaspoon freshly ground black pepper
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Combine Herbs and Garlic: In a medium bowl, mix together the parsley, cilantro (if using), oregano, and minced garlic.
- Add Liquids: Stir in the olive oil, red wine vinegar, and lemon juice (if using).
- Season: Add the crushed red pepper flakes, salt, and black pepper. Mix well to combine.
- Rest: Let the chimichurri sit for at least 15–30 minutes at room temperature before serving. This allows the flavors to meld.
- Taste and Adjust: Taste and adjust seasoning as needed, adding more salt, vinegar, or pepper to your preference.
- Serve: Serve with grilled meats, especially Argentine entraña (skirt steak), or as a condiment for vegetables and bread.
Tips
- Chimichurri keeps well in the fridge for up to a week. Bring to room temperature and stir before serving.
- For a smoother sauce, pulse ingredients in a food processor, but don’t over-blend.
- Try it as a marinade for chicken or fish!
FAQ
- Can I make chimichurri ahead of time? Yes! The flavors improve after a few hours in the fridge.
- Is cilantro traditional? Some regions in Argentina use it, others don’t. It’s delicious either way!
