Chimichurri Sauce: How to Make It Perfect for Steak & Grilling is a condiment recipe that combines 9 fresh ingredients by hand-chopping and whisking in just 10 minutes with zero cooking required. Chimichurri Sauce makes 8 servings at approximately $0.55/serving, using 9 ingredients with no blender or food processor needed. Tested in a home kitchen, this Chimichurri Sauce version develops peak flavor after resting for 30 minutes as the dried oregano hydrates and the garlic infuses into the olive oil.
Prep Time
Cook Time
Total Time
Servings
8
Calories
128 per serving
Cost/Serving
$0.55
Difficulty
Easy
Storage
Fridge 7 days, freezer 3 months
Chimichurri Sauce is an uncooked Argentine condiment made by hand-chopping fresh flat-leaf parsley and garlic, then whisking them with extra-virgin olive oil, red pepper flakes, dried oregano, and kosher salt into a loose, spoonable sauce with a bold herbaceous, tangy, and mildly spicy flavor profile.
Chimichurri Sauce uses hand-chopping rather than blending to preserve individual herb cell structure, which prevents the parsley from oxidizing and turning bitter. Hand-chopped Chimichurri Sauce retains its vibrant green color for up to 7 days in refrigerated storage because fewer chlorophyll cells are ruptured during preparation.
Chimichurri Sauce lasts 7 days in the fridge in an airtight container with a thin layer of olive oil poured over the surface to prevent oxidation. For longer storage, Chimichurri Sauce freezes well for up to 3 months in freezer-safe bags with air removed. Chimichurri Sauce requires no reheating — remove Chimichurri Sauce from the refrigerator 15 minutes before serving and stir thoroughly until the olive oil re-emulsifies and the sauce reaches room temperature.
Pro Tip: For the best Chimichurri Sauce, chop the parsley with a sharp knife instead of a food processor because a blade that slices cleanly preserves the herb’s essential oils, while processor blades bruise the leaves and release bitter chlorophyll compounds that dull both the color and flavor within hours.
Chimichurri sauce is a bold, herb-forward condiment that originated in Argentina and Uruguay and is now one of the most popular sauces for grilled steak and meats worldwide. Known for its vibrant green color and punchy garlic-vinegar flavor, this fresh sauce is incredibly easy to prepare and instantly elevates grilled dishes.
If you’ve ever searched for how to make chimichurri sauce at home, wondered which ingredients are truly traditional, or wanted the best chimichurri sauce recipe for steak, this guide covers everything. You’ll learn the authentic ingredients, the correct technique, common mistakes to avoid, and exactly how to use chimichurri for grilling, steak dinners, and beyond.
What Is Chimichurri Sauce Made Of?
Traditional Argentine chimichurri sauce is made with a short list of simple, fresh ingredients:
Fresh flat-leaf parsley Garlic Olive oil Red wine vinegar Oregano (fresh or dried) Red pepper flakes Salt
These traditional chimichurri sauce ingredients create the signature balance of freshness, acidity, and richness. While modern variations may include cilantro or lemon juice, classic chimichurri always relies on parsley as the dominant herb.
What Herbs Are Used in Chimichurri Sauce?
Parsley is the foundation of authentic chimichurri. Oregano adds depth and earthiness, while red pepper flakes provide gentle heat.
Optional herbs used sparingly in non-traditional versions include: Cilantro for a brighter note Thyme in very small amounts Basil in fusion recipes
Using too many herbs can overwhelm the sauce, which is why authentic chimichurri stays simple and focused.
Chimichurri Sauce prepared fresh for grilling and everyday meals
How to Make Authentic Chimichurri Sauce at Home
Making homemade chimichurri sauce is about texture and balance, not blending.
Finely chop parsley and garlic by hand Stir in oregano, red pepper flakes, and salt Add red wine vinegar Slowly whisk in olive oil Let the sauce rest before serving
The sauce should be loose and spoonable, never puréed. This rustic texture helps chimichurri cling beautifully to grilled steak and meats.
What Is the Secret to Perfect Chimichurri Sauce?
The secret is balance and rest time.
Too much oil makes the sauce greasy Too much vinegar makes it harsh Too much garlic creates bitterness
Allowing chimichurri to rest for 20–30 minutes mellows the garlic and creates a smoother, more cohesive flavor—especially important when serving it with grilled steak.
Common Mistakes When Making Chimichurri Sauce
Avoid these frequent errors: Using a blender (destroys texture) Overpowering the sauce with garlic Using low-quality olive oil Skipping the resting time Adding too many herbs
Well-made chimichurri should taste fresh, herbaceous, and vibrant—not oily or sharp.
Chimichurri Sauce made fresh with parsley, garlic, olive oil, and red pepper flakes
What Vinegar Is Best for Chimichurri Sauce?
Red wine vinegar is the traditional and best choice.
Acceptable alternatives (used sparingly): Sherry vinegar White wine vinegar Lemon juice (non-traditional)
Avoid balsamic vinegar—it’s too sweet and masks the fresh herbal flavor.
Chimichurri Sauce for Steak & Grilling
Chimichurri is most famous as a steak sauce, but it’s also one of the best sauces for grilling in general.
Best Steak Cuts for Chimichurri
Skirt steak Flank steak Ribeye Sirloin
These cuts absorb chimichurri well, and the acidity cuts through rich beef flavors perfectly.
Other Grilling Uses
Grilled chicken Grilled shrimp or fish Roasted or grilled vegetables Grilled lamb
This chimichurri sauce for steak and grilling works as both a finishing sauce and a marinade base.
Steak with chimichurri sauce served with creamy mash and roasted asparagus
Is Chimichurri Served Hot or Cold?
Chimichurri is served at room temperature or cold. Heating it destroys the fresh herbal notes and can make the oil bitter. Always spoon chimichurri over hot food just before serving.
It’s naturally dairy-free, gluten-free, and low in carbohydrates when used in moderation.
Final Thoughts
Chimichurri sauce proves that simple ingredients can create powerful flavor. When made correctly—with balance, texture, and patience—it elevates everything from steak to vegetables.
Whether you’re cooking for a backyard grill night, a spring gathering, or a holiday table, chimichurri deserves a permanent place in your kitchen.
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Chimichurri sauce is a bright, herb-forward Argentine-style condiment made with parsley, garlic, olive oil, and red wine vinegar—perfect for steak, grilling, and roasted vegetables.
Hi, I'm Maria, and together with my sister Patricia, we share a deep passion for the culinary world. Our journey is all about bringing to you a collection of both sweet and savory recipes that we've lovingly tested and perfected in our kitchen.
