Fresh, vibrant and zingy, this Chimichurri Sauce is the perfect summer sauce option for steak, chicken or anything on the BBQ! This recipe strays from the conventional as I encourage finely chopping all the ingredients, rather than leaving it authentically rustic and chunky. Trust me, its better!
I love rustic food, I do, and in large part prefer it as it's genuinely how I usually like to approach food. We don't all have time for aesthetically pleasing or uniform cooking or plating up.
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But when it comes to Chimichurri Sauce, it's gotta be fine. So if you prefer a finer and melded blend of ingredients in a sauce, then this recipe is for you!
Origins
Chimichurri sauce was originally created in Argentina, but is used across the whole South-American/Latin continent. They are famous for their grilled meats, so it tracks that they would create a sauce to match.
Used as a marinade, cooking ingredient and a table condiment - its versatility is part of its charm. You can even add other ingredients like onion, shallot, lemon juice, chilli flakes etc.
I believe its authentically served 'chunky' and rustic, but I find it's application better in all of the above if you spend some time on the preparation.
Why I Love Chimichurri Sauce
The vinegar in the sauce can help tenderise the meat if using in a marinade.
It's fresh, light, spicy and zingy - the perfect BBQ baster sauce for grilling!
It can be stored in an airtight container for up to 4 weeks in the fridge - bring it out and use it as required. On steak, chicken, skewers and salad or anything else that takes your fancy.
Ingredients for Chimichurri Sauce
Extra Virgin Olive Oil: the best you can find - as it's the base for your sauce. I'm using Terra Delyssa in this recipe.
Red Chilli: you can substitute for chilli flakes
Parsley: I personally like to use parsley only, but some people like to add a little fresh coriander into the mix too
Vinegar: red wine vinegar is the traditional choice, but you can substitute for white wine vinegar if needed
Seasonings and Flavourings: oregano, smoked paprika, salt and pepper
Garlic
How To Prepare Chimichurri Sauce
This method will take a little bit of extra care and time, but I can guarantee the output to be 100% worth the investment.
Finely chop garlic cloves and parsley.
De-seed chilli (we don't want it being too hot) and finely chop.
Once the parsley, chilli and garlic are finely chopped, add them to a bowl with the extra virgin olive oil.
Finally, add the red wine vinegar, salt, pepper, oregano and smoked paprika.
Stir to combine and leave to marinate and infuse. The longer you do this, the better the flavours will be!
FAQs
You could use a chopper to chip the herbs, garlic and chilli but I wouldn't recommend using a blender with the oil. Blending it will emulsify the oil and change the composition of the sauce.
Storage
Can be stored in the fridge for up to 4 weeks.
Note: oil will partially solidify (form tiny crystals) and become cloudier when stored in cold temperatures. Therefore, after being stored in the fridge, remove from fridge and allow to come to room temperature before using.
Some other Steak Sauces You Might Like
And if you want some tips on How To Cook Steak, then I've got you covered!
Chimichurri Sauce
Ingredients
- 120 ml extra virgin olive oil
- 50 g parsley finely chopped
- 3 red chillis finely chopped - deseed to reduce heat if preferred or reduce no. of chillis
- 6 cloves garlic finely chopped
- 5 tablespoon red wine vinegar
- 1 teaspoon sea salt
- 2 teaspoon oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Instructions
- Pour 120 ml extra virgin olive oil into a bowl with 5 tablespoon red wine vinegar
- Finely chop 50 g parsley, 3 red chillis, 6 cloves garlic up (trust me, the finer the better) - add to the bowl with the olive oil
- Add all other ingredients (1 teaspoon sea salt, 2 teaspoon oregano, ½ teaspoon smoked paprika and ¼ teaspoon black pepper) and mix to combine
- Can be served straight away, but the Chimichurri Sauce is even better if left for awhile to marinate. Will last 2 weeks in the fridge.
Bernadette says
So simple but sooooo tasty!!!! Absolutely love the flavour infusion after a couple of days! Had this with our Ribeyes this week!