Chimichurri: Meat's Best Friend

Discover the vibrant, tangy flavors of Argentina in your own kitchen with this take on chimichurri sauce! Whether you're grilling steak, roasting veggies, or just craving a burst of fresh, herby goodness, this traditional sauce is your ticket to elevating any meal. Dive into this beloved condiment and learn how to make it step-by-step.

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Adriana Rivera

1/6/20252 min read

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South American Staple

Chimichurri sauce is a staple of Argentine and Uruguayan cuisine, celebrated for its bold, herbaceous flavors. Traditionally made with parsley, garlic, olive oil, vinegar, and spices, it is a versatile condiment that complements a variety of dishes. Most famously, chimichurri is served alongside grilled meats, particularly steak, as part of an asado, the iconic South American barbecue. Its tangy and aromatic profile also makes it a favorite for drizzling over roasted vegetables, dipping fresh bread, or marinating proteins like chicken and fish.

While its precise origins remain debated, chimichurri has become a symbol of South American culinary culture, cherished for its simplicity and freshness. Today, it’s enjoyed worldwide as a vibrant addition to both traditional and modern dishes. I often see it served with grilled meats when I travel to Puerto Rico. It is loved everywhere you go!

Chimichurri

10-12 servings

20 minutes

INGREDIENTS

2 cups of parsley, finely chopped

1 head of garlic, minced or finely grated

2 tbsp. fresh oregano, 2 tbsp. dry Mexican oregano

1 cup good-quality olive oil

1/2 cup red-wine vinegar

2 tsp. crushed red pepper flakes

salt to taste

black pepper to taste

STEPS:

Instructions:

1. Prep the herbs and garlic: Chop the parsley, oregano, and garlic as finely as possible to ensure even distribution in the sauce.

2. Mix the ingredients: In a bowl, combine the parsley, oregano, garlic, red pepper flakes, salt, and black pepper.

3. Add the liquid ingredients: Stir in the olive oil and red wine vinegar. Mix well until all ingredients are evenly coated.

4. Let it rest: If time permits, Allow the chimichurri to sit for at least 30 minutes before serving. This helps the flavors meld together beautifully.

Tips:

• Use fresh herbs for the best flavor.

• Adjust the amount of red wine vinegar and olive oil to achieve your desired consistency.

•You can make it a day ahead; it tastes even better after resting overnight.

And there you have it—a vibrant and zesty chimichurri that’s perfect for grilling season or any time you want to elevate your dishes! If you’d like to see exactly how I make this step by step, head over to my social media for the full video. You’ll get a behind-the-scenes look at my process. Don’t forget to tag me when you try it out—I’d love to see your creations! Happy cooking!