What is chimichurri sauce made of?

Chimichurri sauce is made with parsley, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and salt. These traditional ingredients create its fresh, tangy flavor.

How do you make chimichurri sauce at home?

To make chimichurri sauce at home, finely chop parsley and garlic, mix with oregano, red pepper flakes, salt, red wine vinegar, and slowly whisk in olive oil. Let it rest before serving.

What steak goes best with chimichurri sauce?

Skirt steak, flank steak, ribeye, and sirloin are the best steak cuts for chimichurri sauce because they absorb the sauce well and benefit from its acidity.

Is chimichurri served hot or cold?

Chimichurri is served at room temperature or cold. Heating it can dull the herbs and make the oil bitter.

How long does chimichurri sauce last?

Chimichurri sauce can be refrigerated for up to three days in an airtight container, though it tastes best when fresh.

Chimichurri Sauce: How to Make It Perfect for Steak

Name: Authentic Chimichurri Sauce for Steak
Cuisine: Argentine
Ingredients: 1 cup fresh parsley, finely chopped; 3 cloves garlic, minced; 1/2 cup olive oil; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; Salt to taste

Description

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.

Ingredients

Scale

1 cup fresh flat-leaf parsley, finely chopped
3 cloves garlic, finely minced
1 1/2 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
1/2 tsp red pepper flakes (adjust to taste)
1/2 tsp kosher salt (plus more to taste)
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Optional: 1 tbsp lemon juice (for extra brightness)
Optional: 1 tbsp cilantro, finely chopped (non-traditional)

Instructions

Finely chop the parsley and mince the garlic by hand for the best texture.
In a bowl, stir together parsley, garlic, oregano, red pepper flakes, and salt.
Add the red wine vinegar and mix until evenly combined.
Slowly whisk in the olive oil until the sauce is spoonable and glossy.
Taste and adjust with more salt, vinegar, or pepper flakes as needed.
Let the chimichurri rest 30–60 minutes at room temperature before serving for the best flavor.
Serve at room temperature over steak, grilled chicken, seafood, or vegetables.

Notes

Do not blend: chimichurri should be chopped and textured, not smooth.
Use quality olive oil—low-quality oil can taste bitter and heavy.
Red wine vinegar is traditional; avoid balsamic because it’s too sweet.
Resting time matters: 30–60 minutes mellows the garlic and balances flavors.
Store in an airtight container in the fridge up to 3 days; bring to room temp before serving.
If it thickens in the fridge, stir well and add a small splash of vinegar to loosen.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Sauce/Condiment
Method: No-Cook
Cuisine: Argentine/Uruguayan

Nutrition

Serving Size: 2 tbsp
Calories: 120
Sugar: 0g
Sodium: 180mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0.5g
Protein: 0g
Cholesterol: 0mg