Chimichurri Sauce

Bright, herbaceous, and effortlessly bold — this Argentine classic brings out the best in our premium steaks.

Difficulty

Prep Time

Cook Time

Total Time

Yield

★☆☆ Easy

10 min

0 min

10 min

1 cup


Born in Argentina. Loved at your table. Chimichurri is a vibrant green sauce that hails from Argentina and Uruguay — a staple on grilled meats across South America. With bold herbs, garlic, and a touch of heat, it’s the ideal companion for rich, charred beef.

Pairs beautifully with:

  • Dry-Aged Ribeye
  • Filet Mignon
  • Even grilled chicken or shrimp

What You’ll Need:

  • 1 cup flat-leaf parsley, finely chopped
  • 3 tbsp fresh oregano or 1 tbsp dried
  • 3–4 garlic cloves, minced
  • ½ tsp red pepper flakes
  • 2 tbsp red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ tsp kosher salt
  • Black pepper, to taste
  • Optional: zest of ½ lemon

Step-by-step:

  1. Finely chop parsley, oregano, and garlic.
  2. Combine all ingredients in a medium bowl.
  3. Stir thoroughly until glossy and well-mixed.
  4. Adjust vinegar, oil, or chili to taste.
  5. Let rest for 10–15 minutes before serving.

Pro Tip:
Avoid a food processor or blitzer. You want a finely chopped salsa, not a puree. 

Serving Suggestion:
Spoon generously over grilled steak, roasted vegetables, or spread on a sandwich. Bring to the table in a small bowl for dipping — it won’t last long.

Pro Tip:
Make it ahead! Chimichurri is even better after an hour at room temp. To use later, keep in fridge (for up to a week) but let it come to room temperature before serving.

SHOP THE CUT

Taste the Difference.
Marin Fine Foods delivers the same restaurant-grade beef you’d find at your favorite steakhouse — dry-aged, perfectly trimmed, and ready for the grill.

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