Chimichurri Sauce Recipe

Fresh herbs, garlic, olive oil, and red wine vinegar come together in a tangy sauce that works wonders on steak, contrasting the heavier flavors and textures inherent to beef.

Joshua Bousel

Why It Works

  • A food processor makes quick work of fresh herbs.
  • Whisking in the olive oil by hand prevents the bitterness of oxidation.
  • A splash of red wine vinegar keeps the sauce tangy and bright.

Chimichurri's etymology is steeped in lore, with some claiming it originated with an Irishman named "Jimmy McCurry" or a British meat man named "Jimmy Curry," while others say it's a mangled version of the phrase "give me the curry." All we know for sure is that this tangy Argentinian sauce is a revelation with flank steak, complementing its hearty flavor with the herbal notes of fresh parsley and olive oil.

Recipe Facts



Active: 15 mins
Total: 15 mins
Makes: 1 cup

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  • 1 cup packed fresh parsley, washed and dried
  • 5 medium cloves garlic, peeled
  • 2 tablespoons fresh oregano leaves
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon red pepper flakes


  1. Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.

  2. Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.


Special equipment

Food processor

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