When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.
Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce — it's delicious on grilled fish, chicken, or even vegetables — read more.
Original recipe by PartySugar
This recipe should be used as a guide and can easily be adapted to your liking and taste.
Ingredients
1 cup fresh oregano, finely minced
1 tablespoon garlic, finely minced
1 tablespoon red pepper, finely minced
1 tablespoon Spanish Pimenton Picante (or smoky Spanish Paprika)
1/4-1/2 cup extra virgin olive oil
salt
pepper
Directions
Combine first five ingredients in a small bowl. Season to taste with salt and pepper.
Makes about 3/4 cup of sauce.
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Decleor
YUM! now where are the empanadas?
1That looks delicious! I would love to try it on grilled tuna.
2Would go great on a burger. YUM!
3Do you put this on the meat/poultry/fish before grilling? Or is it only used as a sauce?
4Umm not sure on this one...
5Sounds excellent--but the photo looks like it includes flat parsley or is that just the oregano?
6If you are ever in Atlanta, the restaurant Mitra has the most amazing chimichurri sauce with their steak! AMAZING! Thanks for the recipe!
7Chim chim churi! I need to make this. Chimichurri really does go so well with sliced steak.
8OMIGOD!! I love this the hotel Rex here in the city makes a steak w/ it that they put on top of french fries mmm now I want that steak.
9sound Delicious I must try it!!!!!
10mmm... meat...
11duffy: I normally use it as a sauce after cooking.
anniekim: you could use parsley but I like oregano.
12For anyone curious, its added to the meat after its cooked. Its a really good addition to any meat really, but its meant for steak and such.
I make my own at home. Good times.
13OMG! How did you know that I've been looking for this for a few months now!!! Thanks!
14I was in Argentina this past winter and one night while at dinner, I asked the waiter what brand of chimichurri he recommended. He said, "Let me check," went back into the kitchen, and came out carrying a huge jar of their homemade chimichurri. Tastiest trip souvenir ever.
15I bet it's good!
16haha i second gabi! i love a good asado with chimichurri sauce and empanadas. my family's from argentina and sometimes i make double the chimi and marinate the steaks in the sauce before grilling and then add some more on afterwards when it's on the table. mmm...!
to aimeeb... you don't know what you're missing, break out of your box!
17I make my own every now and then and honestly, I don't think this is a very good recipe. I think chimichurri should be simple but this recipe is missing a few ingredients. You could add cilantro and even red wine vinegar. Also, you CAN marinate meat in a chimichurri AND use it as a sauce afterwards... just make sure you separate the marinade from sauce to use after meat is done.... you don't want contamination... obviously.
18Pure Awesomeness!
19well,i'm from Chile,and let me tell you we have a similar sauce calle PEBRE
20it's cilantro with chopped onions,garlic,chopped tomato,some lemon juice,red wine vinegar,salt and red chili sauce...it's great...
i don't eat red meat,but you can use it with your vegan hot dog(with avocado,tomato,mayonaise and chuckut)or with rice,or simple with a toasted slice of bread...it's great and tasty
cheers!
sorry for the spelling...i was in my third vodka tonic
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