Some sauces quietly change the way you cook. Chimichurri is one of those quiet revolutions: a small bowl of vivid green herbs, garlic and oil that suddenly makes steak, chicken, vegetables, burgers, salmon, even rice taste brighter and more alive. If you’ve ever wondered what chimichurri is, how to make an authentic Argentinian version at home, or how to turn one simple chimichurri recipe into a marinade, dry rub, salad dressing, dip, or even a compound butter, you’re in exactly the right place. We’ll walk through a classic chimichurri sauce recipe, look at red chimichurri and spicy versions, explore cilantro and basil twists, then step into all the ways to use chimichurri for steak, chicken, salmon and beyond.
Along the way, you’ll see how this humble Argentine sauce for steak connects to a whole world of dips and dressings—like basil pesto with 10 variations or Greek tzatziki sauce ideas—so you can build a complete “sauce toolbox” in your kitchen.
What Is Chimichurri?
Chimichurri is a loose, uncooked herb sauce from Argentina and Uruguay, traditionally spooned over grilled meats at outdoor barbecues, or asados. According to its entry on Wikipedia, it’s typically made with parsley, garlic, oregano, vinegar, oil and chili, and it comes in both green (chimichurri verde) and red (chimichurri rojo) versions. It’s part sauce, part marinade, part all-purpose condiment.
Unlike creamy, cooked sauces, chimichurri is raw and punchy. It behaves like a cross between a salsa and a vinaigrette: fresh herbs and garlic suspended in a tangy pool of red wine vinegar and olive oil. That’s why it works as:
- A bright chimichurri steak sauce, poured generously over sliced beef
- A quick chimichurri marinade for steak, chicken, prawns or tofu
- A zippy chimichurri dressing for salads or grain bowls
- A lively chimichurri dip with bread, fries or roasted vegetables
In some menus and cookbooks you’ll see it called “chimi sauce” or “chimi recipe,” and occasionally people mis-hear it as “jimmy churri sauce.” No matter how you spell it, the idea is the same: finely chopped herbs, bold garlic, enough acidity to wake everything up and enough oil to soften all that intensity.
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Chimichurri Recipe Main Ingredients and Flavour Profile
Before you learn how to make chimichurri step by step, it helps to understand its flavour structure. Most chimichurri ingredients lists share a common backbone:
- Fresh flat-leaf parsley – the core herb in traditional chimichurri
- Garlic – usually raw and finely minced, for deep savoury heat
- Oregano – often dried, sometimes fresh, for that warm earthiness
- Red pepper flakes or fresh chili – the level that turns it into a spicy chimichurri sauce
- Red wine vinegar – the most common acid in a classic Argentinian chimichurri sauce recipe
- Olive oil – a good, flavourful oil to carry everything
- Salt and black pepper – to round out and balance all the sharp edges
Many families add tiny tweaks: a spoonful of finely chopped onion or shallot, a splash of lemon juice, or a bay leaf left to infuse the sauce, like in some Argentine home-style recipes. However, the heart of a classic chimichurri recipe remains the same.
If you picture a spectrum of green sauces:
- Pesto is thick, rich and cheesy.
- Italian salsa verde is caper- and anchovy-heavy.
- Mexican salsa verde leans on tomatillos.
Chimichurri sits in its own niche: all about herbs, vinegar, garlic and chili—not creamy, not cheesy, not tomato-based. It’s an Argentinian herb sauce designed to cut through the richness of grilled meat and wake up the whole plate.
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How to Make Chimichurri: The Classic Green Recipe
Let’s start with a simple, authentic-style green chimichurri sauce you can use on almost anything. This is the base that all the other variations grow from.
Serves: 6–8 as a condiment
Time: 10–15 minutes, plus resting
Ingredients for Classic Chimichurri Sauce Recipe
- 1 cup very finely chopped flat-leaf parsley (tender stems and leaves)
- 3–4 cloves garlic, minced into a paste
- 1–2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)
- ½–1 teaspoon red pepper flakes, to taste
- ¼ cup red wine vinegar
- ½–¾ cup extra-virgin olive oil
- ½ teaspoon fine salt (plus more to taste)
- ¼ teaspoon freshly ground black pepper
- Optional: 1–2 tablespoons finely minced red onion or shallot
- Optional: 1–2 tablespoons fresh lemon juice
Step-by-Step Method for Chimichurri Sauce Recipe
1. Chop the herbs by hand
Begin by giving the parsley and oregano a really fine chop. Lay the leaves in a loose pile, then run a sharp knife through them again and again until the pieces are tiny but still distinct. You want to see little flecks of green, not a wet paste. This is what keeps chimichurri loose, textured and almost salad-like rather than thick and gluey.
Instead of reaching for a blender or food processor, take a minute to enjoy the knife work. Machines tend to bruise the herbs, releasing too much moisture and turning the sauce into something closer to pesto. Hand-chopping protects the flavour, keeps the colour bright and gives that classic Argentine-style chimichurri look we want over steak, chicken and vegetables.
2. Build the herb base
Once the herbs are finely chopped, slide them into a medium bowl. Add the minced garlic, red pepper flakes and the tiny dice of onion or shallot if you’re using it. Sprinkle over the salt and black pepper, then gently stir everything together. You’re building the flavour foundation here, so take a moment to make sure the aromatics are evenly distributed.
As the herbs, garlic and chili sit together, they start to release their oils and juices. This early mixing step helps the chimichurri taste integrated later, instead of like oil with bits floating in it. You should already catch the smell of parsley, garlic and spice lifting out of the bowl.
3. Add vinegar, then oil
Now it’s time to give the mixture its bite. Pour in the red wine vinegar and any lemon juice first. Stir well and let the herbs soak up that acidity for a minute; this brief pause softens the raw edge of the garlic and starts to “cook” the herbs in the best possible way.
Only after the vinegar has had a chance to mingle do you begin adding the olive oil. Start with about ½ cup, stirring as you pour, then gradually add more until the chimichurri looks loose, glossy and spoonable—somewhere between a chunky salsa and a vinaigrette. The herbs should be well coated but not drowning in oil. This balance is what lets the sauce cling to steak or chicken while still running slightly across the plate.
4. Taste and adjust
Before you call it done, taste a small spoonful. Ask yourself how it feels on your tongue. If the flavour is sharp or slightly aggressive, a little extra olive oil will round it out. When the sauce tastes flat or dull, reach for a pinch more salt or another drizzle of vinegar to bring it back to life.
On the other hand, if the chimichurri seems too gentle, you can easily wake it up. Add a few more red pepper flakes, a touch of fresh chili or a bit more garlic until the heat and fragrance match what you like on your steak or chicken. This is where you turn a basic chimichurri into your best chimichurri recipe—tiny adjustments until the herbs, acidity, heat and richness all feel in harmony.
5. Let it rest
Finally, give the sauce a little time to settle. Leave your homemade chimichurri at room temperature for 20–30 minutes before serving. During this rest, the herbs hydrate in the oil and vinegar, the garlic softens, and the individual flavours relax into one another.
If you’re planning ahead, you can refrigerate the chimichurri for several hours or even overnight. Just remember to bring it back to room temperature and stir well before using it. That way, when you spoon it over a freshly grilled steak, fold it into chicken and rice, or drizzle it on roasted vegetables, you get the fullest, most rounded flavour in every bite.
That’s it. You’ve just made a simple, easy chimichurri recipe you can rely on. It’s the answer to all the “how to make chimichurri,” “how do you make chimichurri,” and “how is chimichurri made” questions in one small bowl.
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Authentic, Traditional and Regional Chimichurri Styles
Once you know the basic technique, you’ll see a whole family of chimichurri recipes out in the wild: authentic versions from Argentina and Uruguay, spicy riffs from Brazil, and herb-loaded sauces inspired by Mexican or Cuban cuisine.
Authentic Argentinian Chimichurri Recipe
When people talk about an “authentic chimichurri recipe” or “traditional chimichurri sauce,” they usually mean one thing: heavy on parsley, simple on extras, and totally uncooked.
Recipes like this one from Cafe Delites and Hernan Dieguez’s Argentine chimichurri stick close to that idea—parsley, garlic, oregano, vinegar, chili and oil, sometimes with a bay leaf for perfume. The result is sharp, herbaceous and perfectly suited to grilled beef, sausages and skewers.
These classic versions answer the craving for:
- Authentic chimichurri sauce
- Chimichurri original recipe
- Traditional chimichurri sauce recipe
- Argentine chimichurri recipe or argentinian chimichurri sauce recipe
If you’re chasing that straight-from-the-parrilla feeling, make the basic recipe above, keep parsley as the star, and resist adding too many extras.
Brazilian, Chilean, Cuban and Mexican Chimichurri Recipe Twists
As chimichurri travelled, it picked up new accents:
- Brazilian chimichurri sauce sometimes includes more cilantro and can accompany picanha and other Brazilian steak cuts.
- Chilean chimichurri may lean into red bell pepper and milder chilies.
- Cuban-style chimichurri occasionally brings in citrus and a touch of cumin.
- Mexican chimichurri sauce or “chimichurri mexicano” might introduce jalapeño, serrano or lime juice, nudging the flavour closer to salsa while keeping the herb-and-vinegar backbone.
None of these are less “real”; they’re just a different answer to the same question: how to make a herby, garlicky chimichurri sauce suit local taste and local grills.
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Cilantro, Basil and Avocado Chimichurri Recipe Variations
Once you’re comfortable with parsley and oregano, it’s natural to start asking “Can you make chimichurri with cilantro?” or “What about basil chimichurri?”
The short answer is yes. Quite happily.
Parsley–Cilantro Chimichurri Recipe
Cilantro chimichurri is probably the most popular variation right now. To make a well-balanced cilantro chimichurri:
- Replace ¼ to ½ of the parsley with cilantro leaves.
- Keep the oregano, garlic, vinegar and chili the same.
- Add a little extra lemon or lime juice for brightness if the flavour feels heavy.
This version is wonderful on grilled chicken, fish tacos, shrimp skewers and roasted vegetables. It edges closer to Mexican flavours while staying clearly a chimichurri, not a salsa.
Basil Chimichurri Recipe and Herb Mixes
Basil brings a soft, sweet edge and moves the sauce closer to an Italian profile. For a basil chimichurri:
- Use half basil, half parsley, or a third basil, a third parsley, a third cilantro.
- Stick with red wine vinegar, or try sherry vinegar for a rounder note.
- Add a touch of black pepper and maybe a small grating of lemon zest.
Basil chimichurri is especially good on roasted vegetables, grilled zucchini, simple chicken breasts and even as a spread inside sandwiches. If you love this kind of herb creativity, you’ll probably also enjoy exploring pesto recipes with 10 easy variations, which cover nut-free, spicy and vegan twists on basil-based sauces.
Avocado Chimichurri Sauce Recipe
If you’re craving something creamier—but still dairy-free—avocado chimichurri is a clever hybrid. You essentially make a quick chimichurri recipe in a bowl, then mash in a ripe avocado until the texture sits between a spoonable sauce and a chunky dip.
It’s brilliant with:
- Grilled prawns and fish
- Roasted sweet potatoes
- Chip bowls, tacos and burritos
- As a spread on burgers and sandwiches
Because avocado dulls acidity slightly, you may want to add more vinegar and lime juice to keep the flavour bright.
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Red Chimichurri, Green Chimichurri and Spicy Versions
Most people first meet a green chimichurri sauce. However, red chimichurri sauce has a strong tradition too and deserves its own moment.
Green Chimichurri (Chimichurri Verde)
The classic green version—chimichurri verde—is what you’ve already seen: parsley-led, olive-oil rich, with red pepper flakes scattered through. It’s the default when you see recipes for:
- chimichurri skirt steak
- chimichurri flank steak
- chimichurri beef steak
- Argentinian steak with chimichurri
The green colour signals freshness, herbal intensity and that unmistakable “asado” aroma.
Red Chimichurri (Chimichurri Rojo)
Red chimichurri starts from the same base but adds ingredients like:
- Sweet or hot paprika
- Extra chili flakes or chopped fresh chilies
- Finely diced red bell pepper
- Sometimes a spoonful of tomato paste or sun-dried tomatoes
The result is a red chimichurri sauce for steak that feels richer, smokier and often spicier. This is the version to reach for when you want red chimichurri sauce recipe or a more fiery chimichurri hot sauce to drizzle or dip.
Red chimichurri loves grilled pork, lamb chops, spicy sausages and roasted cauliflower steaks just as much as it loves beef.
Turning Up the Heat: Spicy Chimichurri Sauce Recipe
If you want a chimichurri sauce spicy enough to make your lips tingle but still balanced, there are a few easy moves:
- Swap part of the red pepper flakes for finely chopped fresh chili (serrano, red jalapeño or bird’s eye).
- Add a pinch of cayenne or hot smoked paprika.
- Keep the vinegar level high so it stays bright, not muddy.
At that point you’re on the border between chimichurri and a light hot sauce, and that’s a very comfortable place to be.
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Chimichurri for Steak: Flank, Skirt, Ribeye, Bavette and Churrasco
Now for the main event: chimichurri and steak. This is where most people fall in love with the sauce in the first place.
General Rules for Chimichurri Steak
Before we dive into specific cuts, a few guiding ideas:
- Richer steaks (ribeye, picanha, bavette) can handle a sharper, more acidic chimichurri.
- Leaner steaks (sirloin, rump, some flank) sometimes like a touch more oil and salt.
- You can use chimichurri as a steak marinade, a steak sauce, or both.
If you’d like exact internal temperatures, the USDA and FoodSafety.gov charts recommend cooking whole beef steaks and roasts to at least 145°C / 63°C with a short rest for safety, even though many steak lovers prefer rarer doneness. You can aim for the safe zone while still serving juicy meat by using chimichurri generously over the top.
Flank Steak Recipe and Chimichurri
Flank steak has a strong, beefy flavour and a visible grain. It loves marinade, high heat and a sharp knife.
For flank steak and chimichurri:
- Marinate the steak for 30–60 minutes in a slightly more acidic chimichurri marinade for steak (add extra vinegar, salt and a splash of water).
- Pat it dry and grill or pan-sear on high heat until it hits your preferred temperature.
- Rest for at least 5–10 minutes.
- Slice thinly against the grain and spoon chimichurri sauce flank steak generously over the slices.
This approach turns a relatively affordable cut into something that feels like a special occasion.
Skirt Steak Recipe and Chimichurri
Skirt steak, or entraña, is another classic partner. It’s thinner than flank and cooks extremely quickly, making it perfect for weeknight chimichurri dinners.
Try this chimichurri sauce for skirt steak routine:
- Toss skirt steak with a few spoonfuls of chimichurri, garlic and extra salt for a quick chimichurri marinade.
- Grill on a very hot pan or barbecue, about 2–3 minutes per side.
- Let it rest, then slice and drizzle with fresh chimichurri.
Because skirt is quite rich, this combo often feels like the best chimichurri steak you’ve had without much effort at all.
Ribeye, Bavette and Other Cuts
For thick, marbled cuts like ribeye or bavette, you might skip the marinade and simply use chimichurri as a finishing sauce. Salt the steak ahead, cook it as you like, then bathe it in chimichurri sauce for steak at the table.
The same basic idea works for:
- Chimichurri ribeye
- Bavette chimichurri
- Churrasco chimichurri (thin steaks cooked hot and fast)
- Mixed grills where several cuts share a platter and a big bowl of chimichurri in the middle
If you’d like to go all in on steak technique—two-zone grilling, resting, slicing—resources like the Serious Eats guides to grilled steak are very handy, and chimichurri slots right into those methods as the finishing touch.
Choripán, Burgers and Sandwiches
Chimichurri doesn’t stop at whole steaks. It is also the heart of the beloved choripán recipe: grilled chorizo sausage tucked into crusty bread, drenched in chimichurri. A quick version is simple:
- Grill sausages until browned and cooked through.
- Split crusty rolls, toast lightly, spoon in chimichurri.
- Add sausage, then more chimichurri on top.
Similarly, you can use it to create:
- Chimichurri burger toppings instead of ketchup and mayo
- Steak sandwiches with herby chimichurri and roasted peppers
- Beef skewers—essentially churrasco bites—served with chimichurri as a dipping sauce
A little bowl of sauce suddenly turns grill night into something much more Argentinian.
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Chicken Chimichurri, Baked Dishes and Chicken-and-Rice Bowls
Although beef gets most of the attention, chicken and chimichurri are an extremely useful pairing for everyday cooking. The acidity brightens mild meat, while the herbs make simple meal prep feel more exciting.
Chicken Chimichurri Marinade Recipe
For a straightforward chicken chimichurri sauce recipe:
- Place chicken thighs or breasts in a bowl or zip bag.
- Add 3–4 tablespoons of chimichurri plus a drizzle of extra oil.
- Marinate 30 minutes (or up to a few hours in the fridge).
- Grill, roast or pan-sear until fully cooked.
- Serve with more fresh chicken chimichurri sauce spooned over the top.
You can also bake a chicken chimichurri tray bake: scatter potatoes, onions and bell peppers in a roasting dish, nestle in the marinated chicken, and roast until everything is tender and golden. The excess chimichurri and chicken juices effectively become a built-in pan sauce.
Recipe for Chicken Chimichurri and Rice
Leftover chimichurri chicken becomes the base of a great chicken and chimichurri rice bowl:
- Shred cooked chicken.
- Toss with a spoonful of chimichurri and some cooked rice or quinoa.
- Add roasted vegetables, beans, avocado or a fried egg.
It’s a quick route to a flavourful lunch, especially when you already have chimichurri sitting in the fridge.
For sandwich nights, use chimichurri instead of mayo in grilled chicken sandwiches and wraps, weaving it into spreads alongside ideas from MasalaMonk’s chicken sandwich recipes for an entire roster of combinations.
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Chimichurri and Salmon, Seafood, Vegetables and Plant-Based Proteins
Chimichurri is not just about beef and poultry. Its balance of herbs and acid makes it naturally comfortable with seafood, vegetables and vegetarian proteins.
Chimichurri and Salmon
For chimichurri and salmon, you have a few approaches:
- Grill or pan-sear salmon fillets with only salt and pepper, then spoon cilantro-heavy chimichurri over the top.
- Roast a side of salmon and drizzle a looser chimichurri dressing over the whole platter.
- Use avocado chimichurri as a creamy topping, especially if you like richer sauces.
The mild sweetness of salmon plays beautifully with the tang of vinegar, garlic and herbs.
Shrimp, Prawns and White Fish
Chimichurri also works well as a marinade and finishing sauce for prawns, shrimp and firm white fish:
- Toss prawns in a chimichurri marinade for 15–20 minutes.
- Skewer and grill, then serve with more chimichurri.
- Or bake fish portions in parchment with a spoonful of chimichurri on top.
Because seafood is delicate, you may prefer a slightly less garlicky version for these dishes.
Vegetables, Beans and Tofu
On the plant side, chimichurri brings grilled and roasted vegetables to life: think charred broccoli, roasted carrots, grilled portobello mushrooms, corn on the cob, sweet potato wedges and crispy roast potatoes.
You can also:
- Drizzle chimichurri over crispy tofu or paneer “steaks.”
- Stir it into warm beans and vegetables with cooked grains to make chimichurri rice bowls.
- Use it as a dressing for a bean and grain salad, similar in spirit to classic potato or pasta salads.
If you lean heavily into plant-based cooking, it’s worth browsing MasalaMonk’s various veggie-forward ideas—like their high-protein meal prep concepts or grain-based recipes—and simply adding chimichurri as the finishing touch.
Chimichurri Marinade, Rub, Seasoning and Dry Mix Recipe
So far we’ve looked at chimichurri as a fresh sauce. However, it can also become a chimichurri seasoning or chimichurri dry rub that lives in your spice cupboard.
Recipe for Chimichurri Marinade
To convert your sauce into a marinade:
- Increase the vinegar slightly.
- Add more salt.
- Thin with a tablespoon or two of water.
This looser mixture clings to meat or vegetables, tenderising gently and adding flavour without being too oily. It works especially well as a beef chimichurri marinade or as a marinade for chicken thighs and drumsticks.
Dry Chimichurri Mix Recipe
A dry chimichurri mix lets you capture the essence of the sauce using dried herbs and spices. You might combine:
- Dried parsley
- Dried oregano
- Garlic powder
- Onion powder
- Red pepper flakes
- Smoked paprika
- Dried basil or thyme (optional)
- Salt and pepper
Sprinkle this chimichurri spice mix as a rub on steak, chicken, pork chops or tofu, or whisk it with vinegar and olive oil for a quick, pantry-friendly chimi sauce.
This is also an excellent answer when you want chimichurri flavour but don’t have fresh herbs on hand.
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Chimichurri Butter, Mayo, Cream Sauce and Salad Dressing
Once you’ve made a batch of chimichurri, it becomes a building block for many other condiments.
Chimichurri Butter Recipe
For steak nights, grilled corn or baked potatoes, chimichurri butter is a small luxury:
- Stir 3–4 tablespoons of thick chimichurri into ½ cup softened butter.
- Shape into a log, wrap and chill.
- Cut slices and place them on hot steak or vegetables so they melt into a gorgeous herby pool.
This compound butter keeps well in the freezer and turns even plain steamed vegetables into something special.
Chimichurri Mayo and Dipping Sauces Recipe
If you like dipping fries or roasted potatoes into sauce, you can whisk chimichurri into mayonnaise or Greek yogurt:
- Equal parts chimichurri and mayo make a rich, tangy spread.
- Chimichurri plus yogurt and a squeeze of lemon creates a lighter dipping sauce or salad dressing.
These are terrific alongside crispy potatoes or as alternative burger sauces. For more dip inspiration, you can explore MasalaMonk’s spinach dip recipes and adapt those serving ideas to chimichurri too.
Chimichurri Salad Dressing Recipe
To transform chimichurri into a salad dressing, simply:
- Thin with extra vinegar and a splash of water.
- Add a pinch of sugar or honey if you like a slightly softer edge.
- Taste to balance salt and acid.
This chimichurri dressing is gorgeous over grilled vegetable salads, steak salads, grain bowls and hearty greens.
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Store-Bought Chimichurri Sauce vs Homemade Recipe
Every now and again, people look for best premade chimichurri sauce that can be store bought, ready-made jars and bottles can be handy, but once you understand how to make homemade chimichurri sauce, you gain a lot of control.
Homemade chimichurri:
- Lets you choose fresh herbs and a good olive oil.
- Allows you to boost garlic, reduce heat or play with herbs like basil and cilantro.
- Avoids preservatives, stabilisers and hidden sweeteners.
Premade chimichurri sauce and chimichurri in a bottle, on the other hand, can be:
- Useful for camping, travel or last-minute cooking.
- A quick way to explore different regional takes if you see interesting labels.
If you do buy a jar, you can always “doctor” it: add fresh parsley, more vinegar, extra garlic or chili to bring it closer to your taste. Over time, though, most people find that making a quick chimichurri recipe at home is faster than driving out specifically to buy chimichurri sauce.
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How to Store, Freeze and Make Chimichurri Ahead
Chimichurri is one of those condiments that almost improves after a day, which makes it ideal for meal prep.
- Short term: keep it in a covered jar in the fridge for up to 3–4 days. The flavours deepen and mellow.
- Medium term: top the jar with a thin layer of olive oil to slow oxidation and keep the herbs greener.
- Freezing: for longer storage, spoon chimichurri into ice cube trays and freeze. Pop out cubes into a freezer bag and use them later as a quick marinade base or cooking sauce.
Before serving refrigerated or thawed chimichurri, stir it well and let it come to room temperature. You can also refresh it with a little extra parsley, vinegar and oil if it tastes tired.
Is Chimichurri Healthy?
From a nutrition angle, chimichurri looks pretty friendly. It’s essentially:
- Fresh herbs (especially parsley and sometimes cilantro and basil)
- Garlic and sometimes onion
- Olive oil
- Vinegar and lemon juice
- Chili and spices
The bulk of the calories come from olive oil; roughly speaking, a tablespoon might sit in the 45–60 calorie range, mostly from fat. That means a modest spoonful can add big flavour for relatively few calories, especially compared to creamy, cheese-heavy or sugar-sweetened sauces.
To make a healthy chimichurri recipe:
- Keep the oil to the lower end of the range and lean more on herbs and vinegar.
- Use it to dress lean proteins—chicken, seafood, tofu, legumes—instead of only marbled steaks.
- Pair it with fibre-rich sides: salads, roasted vegetables, beans, whole grains and sweet potatoes.
If you’re building a broader “healthy comfort” menu, you might also like to balance rich dinners with more gently indulgent drinks and treats—like MasalaMonk’s healthy pumpkin spice latte or a small mug of homemade hot chocolate made with real cocoa.
What to Serve with Chimichurri Steak and Chicken
A plate of chimichurri steak or chicken doesn’t need complicated sides, but thoughtful ones make the whole meal sing.
Potato Lovers’ Heaven
Herby chimichurri sauce and potatoes are natural partners. You could:
- Make a big bowl of potato salad—classic, German, Russian or vegan—and let guests spoon chimichurri over their portions for extra zing.
- Put out a tray of crispy homemade French fries and serve chimichurri as an alternative dip to ketchup or mayo.
- Build a platter of easy potato appetizers or sweet potato appetizer ideas and drizzle chimichurri across the top.
Because chimichurri is both garlicky and acidic, it cuts through the richness of fried or roasted potatoes effortlessly.
Classic Sides and Party Bites
Beyond potatoes, there are plenty of other dishes that sit happily beside a platter of chimichurri steak:
- A pan of green bean casserole (MasalaMonk’s green bean casserole recipes offer classic and updated versions) next to grilled meat feels festive.
- A tray of classic deviled eggs can be dusted with a tiny drizzle of chimichurri instead of paprika for a twist.
- For dipping boards, consider pairing chimichurri with spinach dip variations and fresh vegetables.
Finally, for nights when you’re turning chimichurri steak into a full occasion, you can round things out with a dessert or a late-night drink. An espresso martini recipe variation makes a lively after-dinner cocktail, while a simple hot chocolate or lemon-water routine will suit quieter evenings.
Chimichurri vs Other Sauces You Might Love
Once you’ve mastered one good chimichurri recipe, it’s natural to compare it to other favourites in your kitchen. Each sauce has its own personality:
- Chimichurri is raw, herby, sharp and slightly spicy, made for grilled meat and vegetables.
- Pesto is rich, cheesy and nutty; it loves pasta, sandwiches and roasted vegetables. You can learn more variations in MasalaMonk’s pesto guide.
- Tzatziki is cool and creamy, based on yogurt, cucumber and garlic, perfect for wraps and mezze; MasalaMonk’s Greek tzatziki sauce recipes dive into that world.
- Béchamel is a gentle white sauce, the base for lasagna and gratins; it’s explored in MasalaMonk’s béchamel sauce for lasagna.
Learning chimichurri alongside these other “master sauces” gives you a lot of flexibility: one night you serve flank steak with chimichurri, another you layer a vegetable lasagna with béchamel, and on another you pile grilled meat, tzatziki and salad into flatbreads. All of them start from simple, repeatable techniques.
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Bringing It All Together
By now you’ve seen chimichurri from several angles:
- As a classic Argentine sauce for steak, originally designed for asados and grilled meats.
- As a versatile chimichurri sauce recipe that can dress flank steak, skirt steak, ribeye, chicken, salmon, vegetables, burgers and choripán.
- As a base for variations like cilantro chimichurri, basil chimichurri, avocado chimichurri, red chimichurri sauce and spicy chimichurri hot sauce.
- As a building block for chimichurri butter, chimichurri marinade, chimichurri dry rub, chimichurri salad dressing and more.
You’ve also seen how easily your homemade chimichurri can sit next to potato salads, green bean casseroles, French fries, deviled eggs, dips and drinks to make complete meals that feel thoughtful without being complicated.
Most importantly, you now know exactly how to make chimichurri, how to adjust it to your taste, and how to keep it in your fridge as a ready-to-go flavour bomb. The next time you’re staring at a plain steak, a tray of vegetables or a pack of chicken thighs, you’ll have a simple answer: chop some herbs, add garlic, vinegar, chili and oil, and let chimichurri do the heavy lifting.
FAQs
1. What is chimichurri sauce?
To begin with, chimichurri is an uncooked herb sauce from Argentina and Uruguay made primarily with parsley, garlic, vinegar, olive oil, oregano and chili. It’s traditionally served with grilled beef at asados, which is why so many people think of it first as an Argentinian steak sauce. However, modern cooks now use chimichurri sauce as a condiment, marinade, dressing and dip for everything from steak and chicken to salmon, vegetables, burgers and rice bowls.
2. What ingredients are used to make chimichurri?
Next, let’s talk about the chimichurri ingredients list. A classic, traditional chimichurri recipe includes:
- Fresh flat-leaf parsley
- Garlic
- Dried or fresh oregano
- Red pepper flakes or fresh chili
- Red wine vinegar
- Olive oil
- Salt and black pepper
Optionally, many home cooks also add a little finely chopped onion or shallot, lemon juice, bay leaf or a hint of other herbs. These variations still fit the idea of an authentic chimichurri sauce as long as parsley, garlic, oil and vinegar remain the main ingredients.
3. How do you make chimichurri?
Moving on, the basic method for how to make chimichurri is very straightforward:
- Finely chop parsley (and any other fresh herbs) with a sharp knife.
- Mince garlic into a paste and combine it with the herbs, oregano, chili, salt and pepper.
- Stir in red wine vinegar and optional lemon juice.
- Add olive oil until you get a loose, spoonable sauce.
- Taste and adjust salt, acid and heat.
- Let your chimichurri rest at room temperature so the flavours meld.
That’s the answer behind “how do you make chimichurri” lots of chopping, no cooking and a little patience.
4. How do you make the best chimichurri recipe for steak?
After you’ve mastered the basics, the best chimichurri recipe for steak is mainly about balance. For rich cuts like ribeye, picanha, skirt steak or flank steak, it helps to:
- Use plenty of parsley and garlic.
- Increase vinegar slightly so the chimichurri cuts through fat.
- Add enough salt so the sauce tastes vivid on its own.
- Adjust chili for a gentle burn if you want a spicy chimichurri sauce.
For a classic chimichurri for steak recipe, many people follow a roughly 3:1 ratio of oil to vinegar and keep the sauce quite loose. That style works brilliantly as a finishing sauce for flank steak and chimichurri, skirt steak and chimichurri, chimichurri ribeye and other grilled beef steaks.
5. Can I use chimichurri as a marinade, rub or dry seasoning?
In many cases, yes. A basic chimichurri recipe turns into a chimichurri marinade when you simply increase vinegar and salt, then thin the sauce with a splash of water. This version clings to steak, chicken, prawns or tofu for 30–60 minutes before grilling. Furthermore, you can mix dried parsley, dried oregano, garlic powder, onion powder, chili flakes, smoked paprika, salt and pepper to create a dry chimichurri mix or chimichurri seasoning that works as a rub. That dry chimichurri rub can then be sprinkled on meat, seafood or vegetables before cooking, giving you chimichurri flavour even when fresh herbs aren’t available.
6. Is chimichurri healthy?
From a nutrition perspective, chimichurri can be a healthy addition to your meals when you use it mindfully. It’s mostly made from fresh herbs, garlic, olive oil, vinegar and chili. Consequently, you get beneficial fats from the olive oil and plenty of phytonutrients from the parsley and other herbs. Because most of the calories come from oil, a tablespoon of chimichurri sauce will usually sit around 45–60 calories. If you want a healthier chimichurri recipe, simply use more herbs and vinegar relative to oil, and drizzle it over grilled vegetables, lean steak, chicken, seafood, beans or tofu instead of heavy cream-based sauces.
7. What is the difference between authentic chimichurri and modern versions?
In practice, an authentic Argentinian chimichurri sauce recipe usually keeps things very simple: parsley, garlic, oregano, vinegar, olive oil, chili, salt and pepper. That’s the kind of traditional chimichurri recipe you’ll see served with grilled beef at asados. By contrast, modern chimichurri recipes may introduce cilantro, basil, carrot tops, lemon juice, lime juice, smoked paprika, onion, bay leaves or even avocado. These still count as chimichurri as long as the basic idea—herbs, garlic, oil and vinegar—stays intact.
8. Can you make chimichurri with cilantro?
Absolutely. Once you feel comfortable with classic parsley chimichurri, a cilantro chimichurri recipe is a natural variation. Typically, you:
- Swap one-quarter to one-half of the parsley for cilantro.
- Keep the oregano, garlic, vinegar and chili the same.
- Possibly add a little lime juice or extra lemon juice for brightness.
As a result, you get chimichurri cilantro, chimichurri cilantro parsley or chimichurri with parsley and cilantro—different names for the same parsley–cilantro blend. This kind of chimichurri sauce recipe with cilantro goes especially well with chicken, salmon, prawns, fish tacos and grilled vegetables.
9. What is red chimichurri sauce?
Red chimichurri, or chimichurri rojo, is a cousin of the green version. Instead of only parsley and green herbs, red chimichurri sauce often includes:
- Sweet or hot paprika
- Extra chili flakes or fresh red chili
- Sometimes finely chopped red bell pepper
- Occasionally tomato paste or sun-dried tomato
Beyond that, the structure stays the same: herbs, garlic, vinegar, oil and salt. Therefore, “chimichurri red” or “red chimichurri sauce recipe” typically point to a smokier, slightly richer sauce. Red chimichurri is particularly good as a sauce for steak, pork chops, sausages and grilled vegetables.
10. How should I use chimichurri besides steak?
Once you have a jar of chimichurri in the fridge, it becomes a multi-use condiment. Moreover, you can:
- Spoon chimichurri over grilled chicken, baked chicken or roast chicken pieces.
- Drizzle cilantro-heavy chimichurri over salmon or other fish fillets.
- Toss roasted vegetables and potatoes in chimichurri dressing.
- Use it on burgers as a chimi sauce instead of ketchup and mayo.
- Stir a spoonful into cooked rice or quinoa to make chimichurri rice bowls.
- Serve chimichurri as a dip alongside fries, sweet potato wedges or crusty bread.
So when you’re wondering “how to use chimichurri” or “how to use chimichurri sauce,” the answer is simple: treat it anywhere you’d enjoy a bold herb sauce, vinaigrette or salsa.
11. How long does homemade chimichurri last and how do you store it?
For best flavour, homemade chimichurri is usually stored in an airtight jar in the refrigerator. Under normal circumstances, it keeps well for about 3–4 days. Over time, the herbs soften and the garlic mellows, which can be very pleasant. To extend its life a little, you can:
- Cover the surface with a thin layer of olive oil.
- Always use a clean spoon to avoid contamination.
If you’d like to store chimichurri longer, you can freeze it in small portions (for instance, in an ice cube tray). Later on, thaw a cube or two to use as a quick marinade, chimichurri sauce for steak or a base for dressings. Before serving, let it come back to room temperature and stir well.
12. Can I freeze chimichurri?
Yes, chimichurri freezes surprisingly well. Instead of discarding leftovers, you can spoon the sauce into an ice cube tray or small containers and freeze. Subsequently, each cube becomes a ready-made flavour bomb: add one to a pan sauce, melt one over grilled steak, or whisk one into extra vinegar and oil for a fast chimichurri dressing. The texture of the herbs softens slightly after freezing, yet the flavour remains intense, making frozen chimichurri ideal for marinades, skillet sauces and stews.
13. Why does my chimichurri taste bitter, too oily or too acidic?
Occasionally, a chimichurri sauce recipe can feel out of balance. If it tastes bitter, one reason might be over-processed herbs: blending parsley and oil aggressively can release bitter compounds. Another cause can be very sharp, low-quality olive oil. To fix this, chop herbs by hand when possible and consider using a milder oil or a mix of oils.
When chimichurri tastes too oily, add more vinegar, lemon juice and chopped herbs until it feels fresher and lighter. On the other hand, if your chimichurri is too acidic, stir in more olive oil, a pinch of sugar or honey and a little extra salt. In short, you can repair most “bad” chimichurri by adjusting those three dials: oil, acid and salt.
14. What is the difference between chimichurri, pesto and salsa verde?
Although they’re all green sauces, they serve different purposes. Chimichurri is a raw Argentinian herb sauce with parsley, garlic, vinegar, chili and oil, designed as a condiment and marinade for grilled meats. Pesto is a thick Italian sauce made with basil, pine nuts, Parmesan, garlic and olive oil; it’s usually tossed with pasta or spread on sandwiches. Salsa verde can refer to different sauces, but Italian salsa verde includes parsley, capers, anchovies and vinegar, while Mexican salsa verde is based on tomatillos and chilies. Consequently, when you’re searching for chimichurri sauce recipe, pesto recipe or salsa verde, you’re really choosing between three distinct personalities, even though they share herbs and garlic.
15. Is “chimi sauce,” “chimi recipe” or “jimmy churri sauce” the same as chimichurri?
Every so often, you might see people write “chimi sauce,” “chimi recipe” or even “jimmy churri sauce.” Generally, these are just informal or misspelled ways of referring to chimichurri. In some contexts, especially around Dominican street food, “chimi” can mean a specific style of burger, yet the sauce on those burgers is often inspired by chimichurri flavours. Therefore, if someone mentions chimi sauce for steak or asks how to make jimmy churri sauce, they usually want a standard chimichurri sauce recipe—parsley, garlic, vinegar, chili and olive oil—no matter how they spell it.
