The Storied Origins of Chimichurri Sauce

Every great dish has a story, and Chimichurri is no exception. This beloved Argentinian condiment is steeped in legend, with its origins often attributed to an Irishman named Jimmy McCurry. The tale goes that McCurry, a figure who reportedly championed Argentinian independence in the 19th century, introduced this unique sauce to the local palate. However, as often happens with foreign names and local tongues, “Jimmy McCurry” proved a bit of a mouthful for the Argentines. Over time, the name charmingly evolved, adapting to the local pronunciation until it became the now-iconic “Chimichurri.”

Beyond this colorful anecdote, Chimichurri’s roots are also deeply intertwined with the gauchos, the cowboys of the Argentinian plains. These skilled riders and cattle herders relied heavily on grilled meat (asado) as a staple of their diet. They needed a simple, fresh, and portable sauce to complement their hearty cuts of beef, often prepared over open fires. Chimichurri, with its robust flavors derived from readily available herbs and ingredients, perfectly fit the bill. It became an essential part of their culinary tradition, a zesty accompaniment that brightened every meaty bite.

Exploring the Versatility: Chimichurri Variations and Beyond Steak

While Chimichurri’s core remains consistent – a fresh, uncooked sauce with an oil and vinegar base – it boasts a delightful array of variations. The two most common distinctions are the “green” (verde) and “red” (rojo) versions, primarily differing in their spice level and sometimes the inclusion of other ingredients. The green version, often milder, relies heavily on fresh parsley and oregano, while the red variation typically incorporates more red chili peppers, or even dried red pepper flakes (like ají molido, common in Argentina), to deliver a spicier kick.

Both versions excel in enhancing a wide range of dishes. Traditionally, Chimichurri is inseparable from grilled beef and sausages at an Argentinian asado. However, its vibrant flavor profile makes it incredibly versatile. Don’t hesitate to experiment by serving it with grilled chicken, flaky fish, or even roasted vegetables. It can be brushed onto meat during the grilling process for an added layer of flavor or spooned generously over the finished product as it rests, allowing the sauce’s fresh notes to infuse the warm meat. For me, nothing beats its refreshing, spicy touch alongside a perfectly grilled steak!

The Perfect Pairing: Why Chimichurri and Steak Belong Together

The culinary marriage of Chimichurri and grilled steak is a testament to balanced flavors. Grilled beef, especially cuts like tenderloin or ribeye, offers a rich, savory, and often fatty profile. Without a proper counterpoint, the experience can sometimes feel heavy. This is where Chimichurri shines. Its inherent acidity from the vinegar, combined with the bright, herbaceous notes of parsley and oregano, acts as a palate cleanser, cutting through the richness of the meat. Each bite becomes a dynamic interplay of savory and fresh, earthy and zesty.

Moreover, the subtle heat from the chili peppers and the pungent aroma of garlic in Chimichurri awaken the senses, elevating the steak’s natural flavors rather than overpowering them. It’s a symphony of textures and tastes – the tender, smoky char of the steak against the vibrant, finely chopped texture of the sauce. This combination isn’t merely traditional; it’s a culinary masterpiece, perfected over generations, that brings out the best in both components. It transforms a simple grilled steak into a gourmet experience, making it a firm favorite in Argentinian homes and kitchens worldwide.

Essential Ingredients for Your Chimichurri Steak Masterpiece

To craft this authentic Traditional Argentinian Chimichurri Sauce with Steak, you’ll need a selection of fresh, high-quality ingredients. The precise quantities are detailed in the comprehensive recipe card located at the bottom of this page. Here’s a closer look at each component and its role:

• Fresh Parsley: This is the absolute star of Chimichurri, providing its signature fresh, slightly peppery, and herbaceous flavor. Finely chopped parsley is non-negotiable; without it, it’s simply not Chimichurri. You can use either flat-leaf (Italian) or curly parsley, though flat-leaf is often preferred for its stronger flavor. Always opt for fresh over dried for the best results.
• Red Chili Pepper: The chili adds that essential spicy kick. For a family-friendly, milder Chimichurri, I often opt for a less fiery variety or deseed the pepper. If you crave intense heat, feel free to add an extra red pepper, or even a spicier one like a serrano, leaving some seeds in for a fiery punch.
• High-Quality Olive Oil: The base of the sauce, olive oil, emulsifies the flavors and gives Chimichurri its characteristic smooth, yet textured, consistency. A good extra virgin olive oil will lend a beautiful fruity and peppery note.
• Oregano: This robust herb brings a sweet, bold, and earthy aroma to the sauce, with a hint of bitterness that complements the other flavors. While dried oregano is commonly used and perfectly acceptable, fresh oregano can also be a wonderful addition if available.
• Thyme: Offering a sharp, minty, and earthy essence, thyme provides a subtle yet complex background note to the Chimichurri, contributing to its overall depth of flavor. Like oregano, both fresh and dried forms work well.
• Garlic: A foundational flavor enhancer, garlic provides a pungent, aromatic kick that is indispensable to Chimichurri. Freshly minced garlic cloves are key here – avoid pre-minced for the best flavor.
• Red Wine Vinegar: The acidic backbone of Chimichurri, red wine vinegar provides the necessary tang and brightness that cuts through rich meats. It’s the most traditional choice and contributes a lovely fruity, tangy depth.
• Onion: Finely chopped onion adds a sharp, piquant layer of flavor and a slight textural crunch, rounding out the sauce’s complexity.
• Chives: For a milder, more delicate oniony flavor than traditional red or yellow onions, chives are a fantastic addition. They offer a fresh, subtle allium note that complements the other herbs without being overpowering.
• Steaks: The star of the meal! Choosing the right steak is crucial.
  • Tenderloin: Known as the most tender cut, it’s lean with a buttery texture, perfect for a luxurious meal. It’s typically the most expensive.
  • Ribeye: Highly marbled with fat, offering incredible flavor and juiciness. A fantastic choice for grilling.
  • Round Steak/Sirloin: A leaner, slightly less delicate option than tenderloin or ribeye, but still delivers excellent flavor, especially when cooked correctly.
  • Regular Steak: Broader term, often referring to cuts like chuck steak or flank steak. These have more structure and texture, offering a chewier bite but can be incredibly flavorful when marinated or cooked medium-rare.

  For this recipe, any of these cuts will be delicious, depending on your preference for tenderness, flavor intensity, and budget.

Crafting Your Chimichurri Beef Steak: A Step-by-Step Guide

Preparing this incredible Chimichurri Beef Steak is a straightforward process, delivering maximum flavor with minimal fuss. For a printable, step-by-step recipe with all measurements, please refer to the recipe card at the conclusion of this blog post.

1. Prepare the Chimichurri Base: Begin by taking your coarsely cut red pepper, peeled garlic cloves, and quartered onion. Place these ingredients into the bowl of a food processor. Add the dried oregano and thyme. Pulse a few times until finely chopped but not pureed.
2. Add Fresh Herbs: Now, add the fresh parsley leaves and chopped chives to the food processor. These fresh herbs are crucial for the vibrant color and signature flavor of the sauce. Pulse again, carefully, until the herbs are finely chopped and well incorporated with the other ingredients. Avoid over-processing; a slight texture is desirable.
3. Emulsify the Sauce: With the food processor running on a low setting, slowly pour in the olive oil and red wine vinegar through the feed tube. Continue to process until the sauce is well combined and reaches your desired consistency. Some prefer it slightly chunky, while others opt for a smoother blend. Taste and adjust seasoning with salt and pepper as needed. For best flavor, allow the Chimichurri to rest for at least 30 minutes, or even a few hours, in the refrigerator before serving to let the flavors meld.
4. Grill Your Steaks to Perfection: Ensure your barbecue or grill pan is very hot. Lightly brush your chosen steaks with a little olive oil and season generously with sea salt and freshly ground black pepper on both sides. Place the steaks on the hot grill. For a medium-rare steak, grill for approximately 3-4 minutes per side, depending on thickness. For medium, aim for 4-5 minutes per side. Adjust cooking time for your preferred doneness. Once grilled, remove the meat from the heat and tent loosely with aluminum foil. Let the steaks rest for 4-5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and succulent result.

Serve your perfectly grilled steaks generously topped with the fresh, zesty Argentinian Chimichurri sauce. Complement this incredible meal with classic sides such as homemade crispy fries, a hearty German potato salad, or a light and refreshing green arugula salad with pistachios, pear, and apple. Enjoy the rich flavors and vibrant freshness of this Argentinian classic!

Tips for the Ultimate Chimichurri Steak Experience

Achieving a truly outstanding Chimichurri steak involves a few key details that can elevate your cooking from good to gourmet. Follow these tips to ensure your meal is nothing short of spectacular:

• Room Temperature Steaks: Always take your steaks out of the refrigerator at least 15-30 minutes before grilling. This allows the meat to come closer to room temperature, ensuring it cooks more evenly and prevents cold spots in the center, leading to a more tender and juicy result.
• Hot Grill, Perfect Sear: A screaming hot grill is essential for a beautiful sear on your steak. This creates that desirable crust and locks in the juices. Don’t be afraid to get your grill or cast-iron pan smoking hot before placing the meat on it.
• The Importance of Resting: After grilling, resist the urge to cut into your steak immediately. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. This allows the muscle fibers to relax and the juices, which have migrated to the center during cooking, to redistribute throughout the entire steak. The result is a uniformly tender and flavorful piece of meat.
• Chimichurri Flavor Development: While Chimichurri is delicious fresh, its flavors truly deepen and meld after sitting for a while. Prepare your sauce at least 30 minutes in advance, or even a few hours, before you plan to serve it. This allows the herbs, garlic, and vinegar to infuse into the olive oil, creating a more harmonious and potent flavor.
• Adjusting Spice Levels: Don’t be shy about customizing your Chimichurri to your preference. If you love heat, add an extra chili pepper or a pinch of red pepper flakes. If you prefer it milder, remove all the seeds and membranes from the chili, or reduce the amount used.
• Quality Ingredients Matter: Since Chimichurri is an uncooked sauce, the quality of your ingredients truly shines through. Use fresh, vibrant parsley and oregano, good quality olive oil, and fresh garlic for the best possible flavor.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Andréa

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