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Chimichurri Sauce

by Kimberley S in Rouxbe Recipes

Chimichurri's origin lies in Argentina, but this mouth-watering sauce for grilled meat and sausages is also a popular condiment in neighboring Uruguay and other South American countries.

  • Serves: Makes 2 cups
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Comments: 7
  • Views: 6584
  • Success 100%
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Step 1: Making the Sauce

Making the Sauce

In a medium-sized bowl, whisk the salt and warm water together to dissolve; set aside. In Spanish, this is called salmuera (salty water).

Remove the leaves from the parsley and oregano and finely chop. Mince the garlic. Small-dice the roasted red pepper. Using a mortar and pestle, grind the cumin. Measure the paprika, crushed oregano, red pepper flakes, black pepper, white vinegar, and red wine vinegar.

Once the salt has dissolved, combine all of the ingredients. Gently whisk in the olive oil.

Adjust the seasonings, if desired. Place in a clean jar with a tight-fitting lid and store in the refrigerator. Bring to room temperature before serving.

  • 1 1/2 tbsp kosher salt
  • 1/2 cup warm water
  • 1 bunch flat-leaf parsley
  • 1 tbsp fresh oregano
  • 4 cloves garlic
  • 1/2 cup roasted red pepper
  • 1/4 tsp cumin seeds
  • 1 tbsp sweet paprika
  • 1 tbsp dry oregano
  • 1 1/2 tsp dried red pepper flakes
  • 1/2 tsp ground black pepper
  • 1/4 cup white vinegar
  • 1 tbsp red wine vinegar
  • 1/2 cup extra-virgin olive oil

Notes

Go to the Rouxbe Cooking School and Learn About:

How to Use and Cook with Herbs

Chimichurri will keep for a few weeks in the refrigerator. Smother it on any type of grilled meat. It's delicioso!

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Beef | Premium Cuts of Steak
Dawn T
Rouxbe Staff

This is Delicious

I have had this sauce with Rib Eye steaks and it was very good. Big flavor that lingers in your mouth.

Tracy S

Always in my fridge

This is indeed delicious! My favourite way to have it is on grilled halibut, but I will drizzle it on crackers with cheese, use as a dip for tortilla chips, etc. I found I can reduce the salt to 3/4 T and add more later if needed.
If you bring this to a potluck, be prepared to give out copies of the recipe!

Ted W

Vacio Steak

Chimichurri is one of my favorite sauces. Mine is a bit simpler with just red wine vinegar, garlic, flat leaf parsley, red onion, olive oil, and red pepper flakes. Now I am looking forward to trying this version.

The first time I used Chimichurri Sauce was on Vacio Steak. This steak is very popular in Argentina and I first tried it based on the recommendation of Sebastian at Sebastian & Co., a butcher shop in West Vancouver. Vacio has become my steak of choice when it is available. Just slow cook it on the BBQ at the lowest temperature possible for about 2 hours. A nice dark crusts forms on the outside and it will be medium rare on the inside. Can't wait to try Vacio with this recipe for Chimichurri.

Thanks Kimberly!

Kimberley S
Rouxbe Staff

South American Beef

Hi Ted,

Your recipe sounds delicious too - there are so many variations of chimichurri and they are all so yummy.

I loved the beef in South America. It has such a different flavor and there are so many different cuts that you can't usually get here. Thanks for the name of your butcher shop. We'll be sure to check it out. Happy cooking!

Marsel N

It's just amazing

I've done so many variations. Try it with some cilantro.

Jim B

trying this today

I heard of this sauce quite sauce time ago and have looked for the recipe in vain, thanks to you here it is. I love the Rouxbe Website. Since joining my kitchen has been turning out more good food than ever.

A really big thank you to all the staff........Jim B.

Franklin G

Fantastic with tri-tip

Made this for the first time today and on the initial tasting, the vinegar was absolutely overpowering and it was way too "herby". But after a few hours in a jar in the refrigerator, the flavors mellowed and blended and the taste was fantastic. Dinner guests raved about it with thin sliced pan-roasted tri-tip, but it could go with almost anything and be delicious.

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