Quick And Simple Chimichurri Sauce For Grilled Meats.

This summer is the best time to add some of this fresh homemade chimichurri sauce to your grilled meats. Its herbaceous flavor is packed in an extra virgin olive oil base, making it a great way to add healthy fat to your diet. This delicious chimichurri sauce is always a hit when served over a grilled steak or alongside chicken or pork.

I love exploring the culinary world of flavor with new ideas. As a Canadian in the North, chimichurri is something other than what we usually have offered in our steakhouses. Instead, the old A1 or Hienz57 sauces are often set out on the table, which is fine if you like their smokey flavors. However, shaking it up with fresh flavors is sometimes a great way to discover new things. I love this chimichurri, known initially as Argentine BBQ sauce. It is full of spicy fresh garlic and leafy green parsley and brightens the deep char flavor of a good grilled steak, elevating it from sound quality to extraordinary. 

This chimichurri is a simple-to-prep recipe you will love. It uses repeatedly drizzled olive oil over sliced steak. It’s one of my favorite ways to enjoy a good grilled flank steak.

If you love this recipe but need a BBQ, don’t fret. Coming up soon, I will explain how to grill the perfect steak in a cast iron pan—all the wonderful flavor of an excellent outdoor grilled steak cooked right in your kitchen. 

What you will love about this recipe

Quick and easy. Our chimichurri recipe combines effortlessly with simple ingredients, including vibrant Italian parsley, zesty red wine vinegar, and aromatic dried oregano, creating a flavorful sauce in minutes.

Bright, fresh flavors. Elevate your dishes with the bright and herbaceous notes of our chimichurri, made with fresh Italian parsley and a hint of heat from red pepper chili flakes. The tanginess of red wine vinegar perfectly balances the flavors.

It is easily stored. Enjoy the convenience of our chimichurri, which can be easily stored for later use. 

Let’s whip up this easy chimichurri sauce recipe!

A note before we begin. Our version is not pureed although you can if you so wish. Begin by gathering all your ingredients— fresh Italian parsley and garlic, extra-virgin olive oil, red wine vinegar, red pepper chili flakes, black pepper, and dried oregano. Gathering ingredients is a lot easier when following a recipe, not to lose your place. I can’t tell you how many times I fudged up a recipe or omitted something because I didn’t follow this one easy step. 

Now, the fresh parsley needs a good rinse and dry. You can simply allow it to drip-dry or pat it gently dry with a clean paper towel to hasten the process. Then, take your knife and finely chop it up, stems included. You’ll need two cups of green leafy parsley to set the vibrant green tone of your chimichurri.

While you’ve got the cutting board out, you may peel and dice the fresh garlic very finely. The more it’s chopped, the more garlic oil will be released to infuse the sauce. You also want to consider that the garlic is eaten raw in the sauce, so eating a larger piece with your meal would be overly pungent.

Assemble the remaining ingredients: Measure out one cup of extra-virgin olive oil, four tablespoons of red wine vinegar, one teaspoon of red pepper chili flakes, one teaspoon of black pepper, and one and a half teaspoons of dried oregano.

With your ingredients ready, it’s time to mix things up. Combine the finely chopped parsley with olive oil, red wine vinegar, red pepper chili flakes, black pepper, fresh garlic, and dried oregano in a bowl.

Now, the crucial part—mixing. Please give it a good stir until the ingredients are well mixed. They need to be well distributed to transform into a flavor-packed chimichurri sauce.

Once mixed, let your chimichurri sit for a few minutes before use. Ensuring a taste sensation with every bite.

And there you have it—your homemade chimichurri sauce, ready to elevate any dish with its vibrant flavor profile. Whether drizzled over grilled meats, spooned onto roasted vegetables, or served alongside crusty bread, this versatile sauce will surely impress.

Ingredients:

Extra Virgin Olive Oil: While traditional chimichurri from Argentina is made with sunflower oil, I used extra virgin olive oil. The olive oil provides a rich base for the chimichurri sauce.

Fresh Italian Parsley: Adds vibrant and herbaceous flavor to the sauce, enhancing its freshness.

Fresh Garlic Cloves: This ingredient adds a bold and spicy flavor to the chimichurri, elevating its taste profile with its aromatic essence.

Red Wine Vinegar: Contributes tangy acidity to the sauce, balancing the richness of the olive oil and adding depth of flavor.

Red Pepper Chili Flakes: Infuse the sauce with a subtle heat, complementing the other flavors with a spicy kick.

Black Pepper: Its bold and peppery notes enhance the flavor profile.

Dried Oregano: Adds earthy warmth and depth of flavor to the sauce, rounding out its aromatic profile.

Substitutions And Add-Ins For Layers Of Flavor In Your Chimichurri Sauce.

Extra Virgin Olive Oil: If you would use another neutral oil instead without using traditional sunflower, try avocado or canola oil. 

Fresh Italian Parsley: If fresh parsley is unavailable, you can use other fresh herbs like cilantro or a combination of fresh basil and mint. Remember, each fresh herb brings its own robust flavor. Think of how you would like your meat to be flavored to decide which is best.

 Fresh Garlic Cloves: Substituting with roasted or jarred garlic can infuse the chimichurri with a milder, sweeter garlic flavor, adding depth without overwhelming the other ingredients. Adjust the quantity to taste, considering that roasted garlic has a softer, mellower taste than fresh garlic, while jarred garlic may have a slightly different texture and intensity.

​Red Wine Vinegar: Apple cider vinegar can be subbed in if needed. Try adding a bit of natural honey or a little balsamic vinegar to the sauce for a sweeter tang. Alternatively, adding lime juice can offer a fresh, bold flavor that is welcomed in the summer months. 

Red Pepper Chili Flakes: If you prefer less heat, you can use paprika or smoked paprika as a milder alternative. Or reduce the amount to a small pinch of red pepper flakes. Alternatively, add finely diced jalapeno peppers or a pinch of cayenne to the sauce for an extra kick.

Black Pepper: Freshly ground white pepper can be used instead of black pepper for a milder flavor.

Dried Oregano: If dried oregano is not available, you can substitute dried thyme or dried basil. Alternatively, pick some fresh oregano and add the equivalent of oregano leaves to the dish.

Like the image above? That’s a picture of our grilled steak and Munster salad with chimichurri. A great light dinner that serves you whole family. Make it for your next summer family dinner it’s delicious!

Expert Tips, Serving And Storing Suggestions For The Chimichurri Sauce:

Tips #1: Make just before use to prevent solidification: Prepare the sauce immediately before serving to avoid the olive oil solidifying in the fridge, ensuring it maintains its desired consistency and texture for drizzling or dipping.

Tip #2: Chop or mince fresh garlic: Ensure the garlic is finely chopped or minced to release its aromatic oils, infusing the sauce with its bold flavor without overpowering other ingredients.

Tip #3: Allow others to add optional ingredients to taste: Offer flexibility by providing additional ingredients, such as extra red pepper chili flakes or freshly squeezed lemon juice, allowing individuals to customize the sauce according to their preferences.

This olive oil-based chimichurri is an easy recipe that pairs beautifully with various grilled meats, including juicy steak, chicken breast, pork chops, and fish or seafood. It’s perfect for backyard barbecues, summer cookouts, or casual gatherings where the fresh and tangy notes of the chimichurri sauce complement the bold flavors of grilled meats. Whether hosting a family dinner or a weekend cookout with friends, this versatile sauce adds flavor to any grilled dish, making it a go-to condiment for outdoor entertaining.

Because olive oil solidifies, generally speaking, in a fridge, you will want to use the fresh sauce right away or freeze it for later use. Leftover portions can be frozen in an airtight freezer-safe container or divided individually in ice cube trays and allowed to freeze, then stored in a freezer-safe sealable bag. 

Do you have any questions, tips, or variations on making chimichurri? Share your thoughts in the comments below! Your insights could inspire others to elevate their culinary creations. Let’s keep the conversation going!