This vibrant and fresh sauce really is just that…the BEST.
It originated in Argentina and is so fresh and unbelievably flavorful. And talk about beautiful, too! And on top of that, it comes together in a matter of minutes!
The ingredients work together beautifully in this sauce.
After preparing, you can serve it immediately, but as with most great sauces, it gets even better when it has time to allow the flavors to meld in the fridge for a few hours.
What Makes It So Flavorful?
Chimichurri Sauce is an uncooked sauce that is brimming with a fresh taste and bold flavor. Parsley, cilantro, garlic, oregano, red bell pepper, red wine vinegar, and olive oil bring this sauce to life.
This sauce is the perfect complement to grilled steak, but is also good on grilled veggies and eggs (try this in an omelet!).
So fresh and so delicious.
Its Culinary Origins
Argentina has some of the best beef in the world, so it only makes sense that they would come up with one of the best condiments on the planet to go with their world-famous cuts of beef.
Want to learn a little more about the mysterious history of this wonderful sauce? Read this Brief History of Chimichurri Sauce by The Culture Trip.
I mean, just take a look at this sauce and tell me you don’t want a taste.
Oh, and did we mention how incredible this is on steak?
While you’re at it, go ahead and make our amazing Ribeye Cowboy Steak with Chimichurri Sauce.
It’s also really amazing for making Chimichurri Mayonnaise, which we use on our Grilled Steak Sandwich!
But, in the meantime, just take a look at this steak topped with an amazingly fresh and vibrant sauce.
Ready to make the best condiment on this side of Buenos Aires? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Best Chimichurri Sauce
- Food processor
- ½ cup parsley fresh, flat-leaf, roughly chopped
- ¼ cup cilantro fresh, roughly chopped
- 5 cloves garlic roughly chopped
- ¼ cup onion roughly chopped
- ½ cup red bell pepper seeded and roughly chopped
- 1 tbsp oregano dried
- ¼ tsp red pepper flakes or more, for more heat
- 1 tsp Kosher salt
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- Place the parsley, cilantro, and garlic in the bowl of a food processor and process until finely chopped.
- Add the onion, bell pepper, oregano, red pepper flakes, salt, vinegar, and oil, and pulse several times.
- Taste and add more salt and/or vinegar, if desired.
- Use immediately, or transfer to a jar with a tight-fitting lid and refrigerate for up to 2 days. (Note: the vibrant green will diminish the longer it sits in the fridge).
POST UPDATE: This post was originally published May 2015, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in August 2020!
you can blanche all the herbs quickly to set the color and they will stay a nice vibrant color ,….pro-chef tip.
Now I’m excited again! Steak and chimichurri! Thank you
A match made in heaven!!! We hope you enjoy the chiimichurri sauce!!!! All the best, Kris & Wesley
Chris and Wesley…you have nailed it again. My family loves chimichurri sauce but I have never added red bell pepper or red wine vinegar. The addition of those two ingredients brings this sauce to a new level. I marinated flank steak in this sauce, then grilled the steak, and finally served it with additional chimichurri sauce over the top of the steak. Absolutely delicious. Thanks again for making my family’s taste buds dance.
Wow!! That sounds so amazing, Patience!! We are so glad you enjoyed the chimichurri sauce and the meal you prepared sounds divine!!
Love fresh chimichurri sauce and this recipe is spot on.