You can also serve this healthy condiment over any steak (or even steak and eggs), use it as a marinade, or even drizzle it over your veggie side dishes, such as a cauliflower steak recipe or roasted eggplant recipe. It will definitely brighten up the flavors! I actually first made this sauce together with some amazing steak tips. If you want to pair them together, grab the steak bites appetizer recipe here or make my chimichurri steak as a main course.
What Is Chimichurri Sauce?
Chimichurri sauce is a South American condiment that originated in Argentina and Uruguay, made from fresh herbs, garlic, oregano, and olive oil. It is traditionally served with roasted or grilled meats, but can also be enjoyed over other dishes.
Ingredients & Substitutions
Here I explain the best chimichurri sauce ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Extra Virgin Olive Oil – I used extra virgin here, but any plain olive oil would work. White Wine Vinegar – Some chimichurri recipes use white wine vinegar and others use red wine vinegar. You can use either. You could also use lemon juice. Fresh Parsley – Use fresh parsley (dried is not recommended here). If your parsley is exceptionally dark and mature, it can be more bitter than younger parsley. Some versions of this sauce also include cilantro, so you can replace some of the parsley with that if you enjoy the flavor. Garlic – For the best taste, I recommend using fresh minced garlic, but you could use 2 teaspoons jarred garlic for convenience. For more aromatic flavor, you could also include minced red onion, though it’s not authentic. Dried Oregano – Dried oregano elevates the flavor, providing a subtle but distinct earthy warmth. You could also use fresh oregano if you prefer (triple the amount). Sea Salt Crushed Red Pepper – Red pepper flakes can make this chimichurri sauce recipe spicy. I recommend starting with just a bit and adjusting to taste.
How To Make Chimichurri Sauce
This section shows how to make this recipe for chimichurri, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. The less common rojo (red) variation would not be considered an authentic chimichurri sauce, but it’s still delicious. Simply add a few tablespoons of diced fresh tomatoes and red bell peppers. Making this chimichurri sauce recipe is super simple! The easiest way is to chop the parsley, then combine the ingredients in a glass jar and shake it. You could also whisk in a small bowl if you prefer. Add more salt and crushed red pepper to taste, if needed.
Storage Instructions
Store this chimichurri recipe in an airtight container in the fridge (such as a mason jar). It will keep for at least a week, sometimes even 2 weeks. Instead of chopping ingredients by hand, you can simply add them to a food processor instead. Be sure not to over-process, so the sauce retains some texture. The sauce is a brighter green at first and gets darker over time, but that doesn’t actually matter.
Can You Freeze Chimichurri Sauce?
Yes, you can freeze chimichurri sauce. The easiest way to freeze it is to pour it into ice cube trays and place it in the freezer. Once solid, you can transfer them to a freezer bag if you’d like. Thaw the cubes as needed when you want to use it for steak night.
Recipes To Use Chimichurri Sauce For Steak
The most popular way to use this sauce is as a condiment for steak (or chicken). You can drizzle it on top or dip each bite. Here are some of classic steak recipes to try it with: Please enter your first name for your account. Your saved recipe will also be sent to your email.
