Spicy Chimichurri (for Steak, Chicken, and Fish)

Chimichurri is a delicious, herby Argentinian sauce that pairs perfectly with meat, especially beef. This chimichurri is as classic as they come with the addition of spicy pickled peppers. I love to use it on steak, chicken, fish, and so much more!

Chimichurri is definitely in my top 5 sauces. Chimichurri is an uncooked, zippy, fresh tasting sauce made from lots of fresh herbs, red wine vinegar, and olive oil. It’s the perfect contrast to charred, fatty meat like steak, pork shoulder, chicken thighs, and more.

It tastes great on meat of any kind, especially red meat! Try it on ribeye or tri tip steak, not to mention chicken.

If you need other sauces for your steak, make sure to check out my Creamy Horseradish Sauce recipe.

Looking for more sauce and marinade inspiration? My latest cookbook is chalk full of it. Check it out:

Chimichurri Sauce Origins

Chimichurri is found in Argentinian and Uruguayan cuisines. It was created to flavor meat cooked over open fires.

What’s in Chimichurri

You can find all of these ingredients at the grocery store. In fact, you probably have a lot of them already! Here’s what you’ll need.

• Parsley is the big one. You’re going to need a lot of it!
• Olive oil. It should be pretty good quality, extra virgin olive oil. I like olive oils from Real Good Food or California Olive Ranch is a reliable brand.
• Red wine vinegar. Don’t sub this with a different vinegar!
• Garlic cloves. Lots o’ garlic.
• Spicy pickled red peppers. You can omit these if you want, but I love them in chimichurri. Get Mama Lil’s. They’re expensive, but a jar lasts a while and they taste good in everything. They’re essential to my cheese plates!
• Oregano. The fresh stuff!
• Kosher salt. I always use Diamond Crystal.
• Freshly cracked black pepper. Freshly cracked! Don’t argue!!!

How to Make Chimichurri

You can also view these instructions in a step by step web story.

This might be the easiest recipe ever. Except the chopping. There is kind of a lot of chopping. But outside of that, it’s literally just mixing everything together.

So, you’re going to chop and mince away. Get those mise en place. Then add it to a bowl and stir it up!

Ideally, let it sit for 30 minutes before serving to let all the flavors meld.

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What to Put Chimichurri On

Chimichurri is truly incredible on grilled (or at least, charred) meat. It’s mostly known to be paired with red meat, but you’ll love it with chicken and fish, too! I even love to dunk crusty bread into it and put it on fried eggs. Give it a taste and get creative!

Here are some recipes for you to pair it with:

• Perfect, Perfect Ribeye
• Sous Vide Tri Tip Steak
• Sous Vide Filet Mignon
• Sous Vide Whole Chicken
• Sous Vide Chicken Thighs
• Sous Vide Salmon

Frequently Asked Questions

• Can I use other herbs for chimichurri?
  • Sure! I think parsley is essential, but throw in other fresh tasting herbs you like, like cilantro and dill.
• Can chimichurri be frozen?
  • Fresh herbs don’t freeze very well and will turn brown/black. I would not freeze this.
• Can chimichurri be made in advance?
  • Yes! It’s best eaten within 2-3 days. Refrigerate if you make in advance and bring it back to room temperature before serving.
• How long does chimichurri last?
  • It will last in the fridge for up to a week. Bring to room temp before serving.
• Can chimichurri be used as a marinade?
  • It’s better to just season your meat with salt and pepper, grill, and use the chimichurri for a sauce. You want the fresh, uncooked flavor of the herbs!