If you want to elevate your grilling game, without a doubt, you’ve come to the right place. Today, we’re diving deep into the world of chimichurri, one of South America’s most beloved cowboy cooking sauces. We’ve curated this roundup article to highlight all our best chimichurri recipes in one place!
With its tangy flavor and fresh, herbaceous vibes, chimichurri is a surefire way to level up any of your favorite grilled meats! In this post, we’re diving into the best chimichurri recipes that you’ll want to make on repeat. Whether you’re new to the game or a seasoned pro, there’s something here for everyone.
Table of Contents
- Sauce Origins
- Why You’ll Love Chimichurri
- Best Chimichurri Recipe Basics
- Tips for Making Chimichurri
- Best Chimichurri Recipes for Picanha Steaks
- Skillet Steaks
- Best Chimichurri Recipes for Grilled steaks
- Steak Sandwich Recipes
- Best Chimichurri for Lamb Recipes
- More Chimichurri-Inspired Recipes
- How to Smoke Chimichurri
- FAQs
- Flavor X Fire & FOOD X Fire
Sauce Origins
Before diving too deep into the ins and outs of chimichurri, we need to take a moment to talk about the origins of the famous sauce.
Chimichurri hails from Argentina and Uruguay, where it’s especially a staple in traditional cuisine. This herbaceous sauce is traditionally served with grilled meats, adding a burst of flavor to dishes like skirt steak and flank steak.
Authentic Argentine chimichurri combines flat-leaf parsley, garlic, vinegar and olive oil. This creates a bright green sauce that’s both savory and tangy. The addition of red pepper flakes or fresh tomatoes can turn it into a delicious chimichurri rojo, offering a slightly different, but equally awesome taste.
My Experience
I had the incredible opportunity to attend a friend’s asado while visiting South America some years back. We spend the afternoon around a fire grilling up all kinds of meats and adding chimichurri to every bite of it.
One of my favorites was enjoying the chimichurri on a choripan! The above and below photos are from that very asado in Patagonia. We cracked open a jar of my friends chimichurri that he sells to local restaurants with the community and dug in! If you want to give choripan a try, check out my Loaded Choripan and Cheese Stuffed Choripan recipes!
One thing I learned at that asado is that American’s tend to enjoy fresh chimichurri. We like to use fresh parsley and oregano and make a very bright sauce out of it. It’s actually more traditional for South American’s to make their chimichurri out of dried ingredients. They love their dried herbs and let the chimichurri sit at room temperature to marinate for a while before using it. It makes for a really flavorful and delicious sauce.
If you really get into chimichurri, you should give both a try! Then drop a comment below and let me know if you prefer the fresh herbs vs the dried herbs when it comes to your chimichurri.
Why You’ll Love Chimichurri
My best chimichurri recipes are all about those fresh ingredients, mostly because the fresh version of chimichurri is my favorite. Chimichurri is an easy sauce made with a mixture of several things.
Fresh parsley, fresh cilantro and fresh oregano tend to be the mainstays that get combined with the zing of red wine vinegar or apple cider vinegar. The addition of garlic cloves, red pepper flakes and a good dose of extra virgin olive oil creates a sauce that’s bursting with flavor.
It’s the perfect way to add zesty and vibrant flavor to your dishes, and it doubles as a great marinade for your favorite cuts of meat like picanha, skirt steak, flank steak, sandwiches and lamb chops. Plus, it stores well in an airtight container, making it a great make-ahead option for your next gathering or backyard BBQ.
Best Chimichurri Recipe Basics
The basic ingredients for chimichurri include fresh parsley, fresh cilantro (optional) and then fresh oregano (also optional), which form the herbaceous base of the sauce. I mention the optional piece of the sauce because it’s all about your preferences! Most of my chimichurri recipes consist of a base that’s just parsley, but if you’re a fan of cilantro and oregano then definitely add them in.
Garlic cloves and red pepper flakes add a punch of flavor and heat. For the acidic component, red wine vinegar or apple cider vinegar is used, providing the tangy flavor that balances the herbs and spices.
To bring everything together, extra virgin olive oil is essential, giving the chimichurri its smooth and cohesive texture. Lemon juice or lime juice adds an additional layer of acidity and brightness. Season with kosher salt or sea salt and black pepper to taste. Red onion can also be added for an extra burst of flavor, though it is optional. These simple ingredients create a vibrant and versatile sauce perfect for enhancing a variety of dishes.
Tips for Making Chimichurri
- Dried vs Fresh Herbs: For me, the fresh parsley, cilantro and oregano are the key to getting that authentic chimichurri flavor. However, you might like the dried herbs more! Give both a try to decide your favorite before getting too adventurous with the sauce.
- Balance the Acidity: Adjust the vinegar (red wine vinegar, white wine vinegar or apple cider vinegar) and citrus (lemon juice or lime juice) to taste. This balance gives chimichurri its signature tangy flavor.
- Storage: Keep your chimichurri in a Mason jar or an airtight container at room temperature for a few hours to let the flavors meld. For longer storage, of course, refrigerate and then consider using ice cube trays to freeze individual portions for easy use.
- Variety: Experiment with chimichurri verde and chimichurri rojo. The green chimichurri is classic, while the red version adds a kick with red chili peppers or Fresno chiles.
Best Chimichurri Recipes for Picanha Steaks
The Best Chimichurri Recipes roundup would clearly be incomplete without these picanha steak recipes.
Skewered Picanha with Bone Marrow Chimichurri
Chimichurri and Cheese Stuffed Picanha
Smoked Picanha with Spicy Smoked Chimichurri
Picanha with Chimichurri Butter
Skillet Steaks
Perfectly seared steak bites in a skillet then paired with farm-fresh eggs and potatoes? Yes! And then for the final touch, they are finished with a zesty chimichurri sauce.
Steak Bites with Smoked Chimichurri
Steak and Eggs with Charred Scallion Chimichurri
Best Chimichurri Recipes for Grilled steaks
Fire up the grill and get ready to enjoy juicy, flavorful steaks topped with vibrant chimichurri sauce. These recipes combine the smoky char of perfectly grilled steaks with the fresh, herbaceous kick of chimichurri. The result? A mouthwatering experience that elevates any barbecue or dinner gathering.
Brazilian Steaks with Habanero Chimichurri
Parmesan Crusted Steak Skewers with Tomato Herb Chimichurri
Beef Short Ribs with Chimichurri Butter
Wagyu Secreto Steak with Roasted Chimichurri
Rotisserie Beef Ribs with Chimichurri
Chimichurri Steak and Shrimp
Grilled Skirt Steak with Chimichurri
Beef Back Ribs with Chimichurri
Steak Sandwich Recipes
Elevate your sandwich game with the fresh, tangy flavors of chimichurri. These recipes combine the bold, herbaceous sauce with a variety of delicious fillings, creating mouthwatering sandwiches that are perfect for any meal. Whether you’re packing lunch or making a quick dinner, chimichurri sandwiches are an absolutely delicious way to enjoy the sauce.
Chimichurri Burger
Smoked Sausage Chimichurri Sandwich
Chimichurri Steak Sandwich
Cheese Stuffed Sausage Sandwich with Chimichurri
Cheese Stuffed Choripan with Tomato Chimichurri
Chimichurri Marinated Tri-Tip with Grilled Fries
Pizza Sandwich with Chimichurri Sauce
Loaded Choripan with Spicy Serrano Chimichurri
Steak Frites Sandwich with Chimichurri
Chimichurri Steak Sliders
Best Chimichurri for Lamb Recipes
Mint chimichurri anyone?! Check out the below recipes to see how I customize my chimichurri recipes to pair with all types of lamb!
Rotisserie Leg of Lamb with Chimichurri
Lamb Skewers with Mint Chimichurri
Spiced Lamb Kebabs with Mint Chimichurri
More Chimichurri-Inspired Recipes
Discover the endless possibilities of chimichurri. These recipes, in particular, prove just how incredibly adaptable and delicious chimichurri can be.
Pancetta Empanadas with Citrus Herb Chimichurri
Beef Empanadas with Chimichurri
Fire Baked Chimichurri Wings
Chorizo Pizza Bread with Tomato Chimichurri
Surf and Turf Jalapeño Poppers with Cilantro Chimichurri
Cheese Fries with Chimichurri Steak
Smoked Chimichurri
How to Smoke Chimichurri
If you follow me, you know how excited I was after experimenting with smoked chimichurri. It’s a weird and crazy way to make this sauce even more delicious. After I made the traditional sauce with a hot coal from the fire, I couldn’t wait to try smoked butter—and it turned out spectacularly! It should be obvious, but when it comes to depth and flavor, a smoky chimichurri sauce is unbeatable!
Seafood is a fantastic match for these smoked chimichurri sauces. They effortlessly level up grilled shrimp, salmon, or a robust fish like swordfish. Moreover, the chimichurri’s smoky and herbaceous notes provide an insanely good contrast.
Additionally, don’t forget the vegetables! Roasted or grilled vegetables like bell peppers, zucchini, eggplant, and asparagus become even more freakin’ delicious when paired with smoked chimichurri butter. The sauce enhances their natural sweetness, adding a rich, smoky undertone.
FAQs
Definitely! While fresh herbs give the best flavor, you can nevertheless use dried herbs in a pinch. Just remember to adjust the quantity, because dried herbs are more concentrated.
Chimichurri can last up to a week in the fridge when stored in an airtight container, such as a Mason jar. Alternatively, you can also freeze it in ice cube trays for up to three months.
Absolutely! In fact, chimichurri tastes even better after sitting for a few hours. Make it ahead of time and then store it in a Mason jar or an airtight container at room temperature or in the fridge.
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