Chimichurri Recipe – Panlasang Pinoy

This chimichurri recipe is what I like to make when grilled steak is on the menu, especially flank steak. The sauce is fresh, garlicky, a little spicy, and bright from the red wine vinegar. I like it because it wakes up the flavor of grilled meat without making the meal feel heavy.

The first time I had chimichurri was at a churrascaria in Chicago. It was my birthday, and the whole family was there for dinner. The servers kept bringing grilled meat to the table, and there was a small bowl of green sauce beside the plate. I spooned a little over a piece of beef, tasted it, and that was it for me. I knew I had to make my own version at home.

This version uses parsley, garlic, dried oregano, red wine vinegar, extra virgin olive oil, and Thai chili. I chop everything by hand because the texture comes out better that way. The chimichurri recipe takes about 10 minutes to put together, then I let it rest for 20 minutes so the garlic, vinegar, herbs, and oil can settle into each other. It is simple, but it makes steak night feel special. This is not only for steak, it works for pork chops too. I like to have it with my Grilled Dijon Pork Chop. The combo is to die for, figuratively.

What is Chimichurri?

Chimichurri is a raw herb sauce from Argentina and Uruguay made with parsley, garlic, oregano, vinegar, olive oil, and chili. It is usually served at room temperature with grilled meat. You can spoon it over steak, brush it on chicken after grilling, or serve it on the side as a dipping sauce.

The green version is called chimichurri verde, and that is the one most people are familiar with. It tastes fresh, sharp, and garlicky. It is not creamy like pesto, and it does not have cheese or nuts. Chimichurri has a loose texture, which makes it easy to spoon over sliced steak, pork chops, seafood, or vegetables.

I like how chimichurri cuts through rich grilled meat. This reminds me of papaya atchara. Steak has that smoky, savory flavor from the grill, and the vinegar in the sauce balances it right away. The parsley keeps everything fresh, the garlic gives it a punch, and the chili adds just enough heat to keep each bite interesting.

Why This Chimichurri Recipe Works

This sauce is easy to make, but a few small details make a big difference.

• Hand chopping keeps the texture right. A knife gives you small pieces of parsley that still look fresh. A food processor can make the herbs wet and pasty.
• The 20 minute rest helps the flavor. Garlic, oregano, vinegar, and oil need a little time together. The sauce tastes better after it sits on the counter for a short while.
• The olive oil goes in last. I like stirring the vinegar and seasonings into the herbs first, then adding the oil. This helps everything mix without making the sauce feel too oily.
• Thai chili gives it a fresh kick. I like using fresh Thai chili instead of dried pepper flakes. It gives the sauce a cleaner heat and a small touch that feels like my own version.

Chimichurri Main Ingredients

• Fresh flat leaf parsley – This is the main herb in the sauce. I prefer flat leaf parsley because the flavor is cleaner and the texture is better.
• Garlic – Fresh garlic gives chimichurri its bold flavor. I do not recommend garlic powder for this sauce.
• Dried oregano – This adds an earthy flavor that works well with the vinegar and olive oil.
• Red wine vinegar – This gives the sauce its sharp and bright taste.
• Extra virgin olive oil – The oil carries the flavor of the herbs, garlic, and chili.
• Fresh Thai chili peppers – These add heat and a fresh chili flavor. Remove the seeds if you want the sauce milder.
• Fine sea salt – Salt balances the vinegar and brings the herbs forward.
• Freshly ground black pepper – This adds a mild warmth in the background.

This sauce comes together in one bowl. The only real work is chopping the parsley, garlic, and chili.

1. Chop the parsley finely with a sharp knife. Do not use a food processor if you want the best texture.

1. Mince the garlic and chop the Thai chili peppers finely. Remove the chili seeds if you want less heat.

Take your time with the parsley. A fine chop makes the chimichurri easier to spoon over steak, and the sauce looks better on the plate.

1. Pour in the olive oil in a bowl.

1. Also pour the red wine vinegar.

1. Add salt, dried oregano, and ground black pepper.

1. Add the garlic and stir until everything is well distributed.

1. Add the chopped parsley and chili peppers. Mix well.

1. Add more olive oil as needed. Cover the bowl and let the chimichurri rest at room temperature for at least 20 minutes.

Taste the chimichurri after it rests. Add a little more salt if it tastes flat, or a small splash of vinegar if you want it sharper.

What to Serve with Chimichurri

• Rice– Grilled meat with rice and chimichurri make a simple meal that feels complete. Cream cheese mashed potato also works for me as a rice substitute.
• Chimichurri Steak Bites – These are seared steak cubes served with the same fresh herb sauce.
• Beef Salpicao – Garlic beef and chimichurri work well together, especially when served with rice.
• Garlic bread – Bread is great for dipping into extra chimichurri while the steak is resting.
• Grilled vegetables – Zucchini, eggplant, bell peppers, and onions taste better with a spoonful of this sauce.

Storage

Chimichurri stores well, and the flavor gets even better after a few hours.

• Refrigerator Store the sauce in an airtight glass jar for up to 1 week. The olive oil may firm up in the cold, and that is normal.
• Freezer Spoon the chimichurri into an ice cube tray and freeze it. Once solid, transfer the cubes to a freezer bag. Use within 3 months for the best flavor.
• Serving after chilling Chimichurri tastes best at room temperature. Take it out of the fridge about 30 minutes before serving and stir it well.

More Sauce and Condiment Recipes

• Lechon Sauce – This rich liver sauce is a classic pairing for roasted pork.
• Asian Dipping Sauce – This is a simple dipping sauce that works with many fried and grilled dishes.
• Lechon Manok Sauce – This sauce goes well with roasted chicken and crispy pork.
• Atcharang Labanos – This pickled daikon side adds a bright and tangy bite to rich meals.
• Cucumber Salad – This cool and refreshing side works well with grilled meat and seafood.

Substitutions

• Flat leaf parsley Curly parsley can work if that is what you have. You can also use a mix of parsley and cilantro for a different flavor.
• Red wine vinegar White wine vinegar can be used. Lemon juice also works, but the sauce will taste brighter and less traditional.
• Thai chili peppers Fresno chili, serrano pepper, or a small amount of crushed red pepper can be used instead.
• Dried oregano Fresh oregano can be used, but the flavor will be softer. Use more fresh oregano if you go that route.
• Extra virgin olive oil A neutral oil can make the sauce milder, but olive oil gives chimichurri better body and flavor.
• Fine sea salt Kosher salt also works. Add it gradually, then taste before adding more.

Try this chimichurri recipe the next time you grill steak at home. Make a little extra if you can because you will probably find other ways to use it after dinner. I like it with eggs the next morning, and sometimes even with rice and leftover grilled meat. Give it a try and let me know how it turned out for you.