Chimichurri Sauce

The bright Argentine herb sauce for grilled steak: fresh parsley, oregano, garlic, red pepper flakes, red wine vinegar and olive oil. Makes about 1 cup.

Naturally gluten-freeVeganVegetarianDairy-freeKetoLow-carbPaleoMediterraneanNo added sugarMake-ahead

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

  • Prep 10 min
  • Rest 20 min
  • Total 30 min
  • Yield About 1 cup
  • Level Easy

Updated

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Bowl of green chimichurri beside sliced grilled steak

Chimichurri is the sauce Argentines spoon over everything that comes off the parrilla, their wood-fired grill. It is fresh, garlicky and tangy, a perfect contrast to rich, smoky beef.

Chop it by hand for the best texture, and let it stand 20 minutes so the flavors come together.

Instructions

  1. Combine. Mix the parsley, oregano, garlic and red pepper flakes in a bowl.
  2. Add the liquids. Stir in the vinegar, then the olive oil, salt and pepper.
  3. Rest. Let stand 20 minutes, then taste and adjust the salt and vinegar.
  4. Serve. Spoon over grilled steak, chicken or fish.

Nutrition per 1/4 cup (estimated)

250Calories
2 gCarbohydrates
0 gFiber
1 gNet carbs
0 gProtein
27 gFat

Estimated per 1/4 cup (the recipe makes about 1 cup), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-freeVegetarianVeganDairy-freePaleo-friendlyMediterraneanNo added sugar

Tips

  • It keeps 3 days in the refrigerator; bring to room temperature before serving.
  • Use some as a marinade for skirt or flank steak.

Storage and leftovers

Make ahead Freezer-friendly

It keeps 3 days in the refrigerator; bring to room temperature before serving. Freeze it in an ice cube tray up to 3 months for single portions.

Questions about this recipe

What do you eat chimichurri with?
Grilled steak above all, plus chicken, sausages, fish and roasted vegetables.
Can I make chimichurri in a food processor?
Yes, pulse briefly; overprocessing turns it into a puree.

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