Chimichurri is one of my go-to sauces when I’m grilling steak, especially when I want something that cuts through the richness rather than adding to it. My version gets plenty of freshness from flat-leaf parsley, green onions and lemon zest, with jalapeño adding a little heat and red wine vinegar bringing the acidity.
It’s also an easy one to make ahead, which is useful when I’m putting together a steakhouse-style dinner at home. I usually serve it at room temperature and let everyone spoon on as much as they want.
And don’t save it just for topping steak. This chimichurri recipe also doubles as a marinade for beef, chicken and pork, makes a flavorful salad dressing, and is great spooned over vegetables and roasted potatoes.
What Is Chimichurri Sauce?
Chimichurri is an uncooked herb sauce from South America, particularly associated with Argentina and Uruguay, where it’s traditionally served with grilled meats.
My version keeps that parsley, garlic, oregano, red wine vinegar and olive oil base, but adds green onions, fresh jalapeño and lemon zest. The jalapeño brings some heat while the lemon zest adds brightness without adding more liquid to the sauce.
I also prefer chimichurri with some texture. You should still be able to see the chopped parsley, jalapeño, green onions and garlic rather than blending everything into a smooth puree.
From My Time In Bath
- I recently had chimichurri with steak here in Bath that was much more vinegar-forward and thicker than the version I make at home. I prefer enough vinegar to cut through a rich steak, but not so much that it overpowers the parsley, garlic and other flavors in the sauce.
Chimichurri Ingredients
Chimichurri uses a fairly short ingredient list, but each one has a job. My version adds jalapeño, green onions and lemon zest to the traditional parsley-forward base.
- Fresh parsley: The base of the chimichurri and the main source of its fresh herb flavor.
- Green onions: Add a mild onion flavor that works well with the parsley without overpowering it. You can sub in shallots, if you prfer.
- Jalapeño: Adds fresh chile flavor and some heat. You can adjust the amount depending on how spicy you want the sauce. THe more traditional version uses red pepper flakes, so those are a great substitution.
- Garlic: Chimichurri should have a noticeable garlic flavor. Finely mince it so it distributes evenly throughout the sauce.
- Lemon zest: Adds fresh citrus flavor and brightness without diluting the sauce with additional liquid.
- Dried oregano: Adds the earthy herb flavor you’d expect from chimichurri and holds up well against the garlic and vinegar.
- Red wine vinegar: Provides the acidity that makes this sauce work so well with rich cuts of steak.
- Extra virgin olive oil: Forms the base of the sauce and gives it its loose, spoonable consistency.
- Kosher salt and black pepper: Season the sauce and bring the herbs, garlic and acidity together.
How to Make Chimichurri Sauce
Finely chop the parsley, green onions, jalapeño and garlic, then combine them with the lemon zest, dried oregano, kosher salt and black pepper. Stir in the red wine vinegar followed by the extra virgin olive oil until everything is evenly distributed.
Let the chimichurri sit for at least 15–30 minutes before serving. This gives the garlic, jalapeño, herbs and vinegar some time to come together.
Give it another stir and taste before serving. From there, you can adjust the salt, vinegar or heat as needed.
Don’t Over-Process the Herbs
For the best texture, I prefer hand-chopping the parsley, green onions, jalapeño and garlic with a sharp knife . I remove most of the thicker parsley stems first, since they can make the finished sauce a little too coarse. The thinner, tender stems are fine to leave in.
You can use a food processor to save time, but pulse it just enough to finely chop the ingredients. Don’t let it run continuously or you’ll lose the texture that makes chimichurri so good spooned over steak.
Chimichurri Sauce for Steak
Chimichurri works with almost any steak, but I especially like it with cuts that are grilled over high heat. The herbs and vinegar bring freshness to the plate without competing with the charred beef.
- Picanha Steak: One of the most natural pairings for chimichurri. I serve my Picanha Steak with the sauce spooned over the sliced steak or alongside it at the table.
- Picanha: My Picanha is another great choice. The fresh herbs and vinegar in chimichurri cut through the rich fat cap particularly well. It’s a classic South American pairing.
- Bife de Chorizo: This Argentinian-style New York strip is another natural match for chimichurri, especially when grilled and sliced before serving.
- Flank steak: One of my first choices for chimichurri. Slice the steak thinly across the grain and spoon the sauce over just before serving.
- Skirt steak: Chimichurri is a natural match for the strong beef flavor and char you get from grilled skirt steak.
- Ribeye: The acidity in chimichurri helps balance the richness of a heavily marbled ribeye.
- New York strip: A good option when you want a classic steakhouse cut with a fresher sauce instead of compound butter or a creamy steak sauce.
- Tri-tip: Slice it thin and serve the chimichurri on the side or spooned directly over the beef.
If you’re deciding which steak to buy, my Ultimate Guide to Beef Cuts breaks down the major cuts and what each one is best for. You can also see my Best Steaks for Grilling if you’re planning to cook outside. For the cooking itself, head to my How to Cook Steak guide.
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Spoon It Over the Steak, Don’t Drown It
I serve chimichurri as a finishing sauce rather than pouring a large amount over the entire steak. Start with a spoonful and add more as you eat.
That way you still taste the crust and the beef instead of letting the chimichurri take over.
Steakhouse at Home: Which Steak Sauce Should You Make?
Chimichurri isn’t the only sauce I use for steak, and which one I make usually depends on the cut and the rest of the meal.
- Chimichurri: My pick when I want something fresh, herby and acidic, especially with grilled picanha, churrasco, flank steak or skirt steak.
- Béarnaise Sauce: Rich, buttery and a more traditional steakhouse choice. I especially like it with filet mignon.
- Red Wine Pan Sauce: A better choice when I’m cooking steak in a skillet and want to turn the browned bits in the pan into the sauce.
- Garlic Butter or Compound Butter: Probably the easiest steakhouse finish and especially good on ribeye and New York strip.
What Else Can You Serve With Chimichurri?
Steak may be my first choice, but chimichurri works with plenty of other foods. Spoon it over grilled chicken, pork tenderloin, shrimp or grilled vegetables. It’s also a great match for lamb; I serve my Sous Vide Lamb Chops with a mint chimichurri, but this parsley-based version works well when you want to skip the mint.
It’s also excellent with roasted or grilled potatoes, where the potatoes soak up some of the olive oil, vinegar and herbs. You can even put a small bowl on the table as part of a larger grilled dinner and use it more like a condiment.
Use Chimichurri as a Marinade or Dressing
Chimichurri also doubles as a marinade for steak, chicken and pork. I like to set aside some of the sauce before marinating the meat, then use the reserved chimichurri for spooning over the top after cooking. Don’t reuse any chimichurri that has been in contact with raw meat.
It also makes an easy salad dressing, especially for steak salads or salads with grilled chicken. Since chimichurri is more concentrated than a traditional vinaigrette, I usually thin it with a little extra olive oil and red wine vinegar before tossing it with the greens.
Chimichurri Variations
My version already has plenty of flavor from jalapeño, green onions and lemon zest, but there are a few easy ways to adjust the chimichurri to suit the steak or meal you’re serving.
- Adjust the heat: Leave the jalapeño seeds and membranes in for more heat, or remove them for a milder sauce.
- Add cilantro: Replace some of the parsley with fresh cilantro for a different herb flavor. I especially like this variation with grilled meats and tacos.
- More garlic: Add another clove if you prefer a stronger garlic flavor.
- More acidity: Add a splash more red wine vinegar if you’re serving the chimichurri with a particularly rich cut of steak.
Make Ahead and Store
Chimichurri is a good sauce to make ahead because a little resting time gives the flavors a chance to come together. Store it in an airtight container in the refrigerator for up to a week; keep in mind the flavor looses it’s brightness the longer it sits.
Let refrigerated chimichurri come closer to room temperature before serving. The olive oil can thicken when it’s cold, so give the sauce a good stir before spooning it over steak.
Build a Steakhouse Dinner at Home
Start with your favorite steak, add a steakhouse-style sauce and build the rest of the plate around it. My Picanha Steak is a great option when you want individual steaks for the grill, while my Picanha roast works well when you’re serving a larger group.
Along with Chimichurri Sauce, try Sautéed Mushrooms and Steakhouse Creamed Spinach to round out the meal.
For the steak itself, my How to Cook Steak guide covers the methods and temperatures I use, while the Ultimate Guide to Beef Cuts can help you choose the right cut before you start.