Chimichurri

I’ve made chimichurri a few times over the years when I’ve prepared South American-inspired meals for company. For one meal, I grilled skirt steaks and served both green and red chimichurri sauces. I preferred the green.

But other than that I haven’t paid much attention to chimichurri, which originated in Argentina. I only see it associated with meat, which is so quintessentially South American. Grilled meat. Lots of meat. We’ve traveled there, so I can say that with assurance!

I decided to make chimichurri again and really focus on its goodness and, of course, I decided to use it on steaks. I don’t want to rock the South American boat here.

So what exactly is chimichurri? It’s basically like an oil and vinegar mixture that includes chopped green herbs and garlic.

So I’m not being very creative here using chimichurri, but it doesn’t really matter. Once you’ve made it, you don’t care if you ever have it any other way other than schmeared on a steak. It’s that good.

But I can definitely see it on shrimp as well. Or poultry. Or toast. For breakfast.

Chimichurri

1/2 cup olive oil
1/3 cup red wine vinegar
6 cloves garlic, minced
1/2 teaspoon salt
Few grindings black pepper

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Combine all of these in a small bowl, then add:

1 teaspoon dried oregano
1/2 teaspoon crushed red pepper

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Then stir in:

1/2 chopped parsley, loosely packed
1/3 cup chopped cilantro, loosely packed

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Mix everything together well.

Today I wanted to use the chimichurri for a marinade as well as a “finishing” sauce so to speak, so I placed two filets on a plate, and covered them with a generous amount of chimichurri.

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After about 30 minutes, I turned the steaks over and added more chimichurri.

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Before cooking the steaks, I wiped off the chimichurri sauce. The tops and bottoms of the steaks were oily, so I didn’t have to pat them dry. But I did add a little oil to the skillet first before searing the steaks.

After cooking to medium rare and letting them rest, I sliced the steaks, and placed them on a bed of sauteed spinach with tomatoes and onions.

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Then I drizzled some of the chimichurri sauce over the steaks.

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The freshness of the chimichurri sauce, from the cilantro and parsley, plus the garlic, is a perfect foil against the mellow, sweet steak. It’s a marriage made in food heaven!

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note: This recipe is perfect to me. I love the addition of the dried oregano and crushed red pepper. If you want a thicker sauce, whether for use as a marinade or for serving, purée it. I know that goes against the tradition of the fresh herbs and garlic in the oil and vinegar mixture, but then at least the parsley and cilantro leaves don’t get stuck in your teeth. I think it’s a reasonable option. You can also cut back on the volume of vinegar as well. It’s personal choice, as long as you don’t change what the chimichurri is all about.

By Published On: January 20th, 201443 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

43 Comments

  1. armchairsommelier January 20, 2014 at 9:34 AM - Reply

    I ❤ Chimichurri! It’s so freaking fantastic!! But skip the cilantro for me . . . I can’t STAND the stuff. It’s the Devil’s Weed!! 😉

    • chef mimi January 20, 2014 at 9:47 AM - Reply

      You can make it with only parsley!

      • armchairsommelier January 20, 2014 at 10:13 AM

        That’s how I usually make it . . . parsley only. And I go easy on the oregano, too. But the more garlic, the better! :o)

  2. Haley January 20, 2014 at 9:45 AM - Reply

    I have never eaten chimichurri, but after reading your post I have to! It sounds delicious and the photos are stunning.

  3. thesinglegourmetandtraveller January 20, 2014 at 10:26 AM - Reply

    What a delicious sauce!

  4. sallybr January 20, 2014 at 10:34 AM - Reply

    Very popular “sauce” in Brazil too, the barbecue places called “rodizios” in which you eat meat until you drop (almost literally), chimichurri is always served in a small bowl at each table. As far as I remember, parsley is the herb of choice, there are too many cilantro haters out there for the restaurants to risk losing business ;-) (I love cilantro, so I’ll take it either way!)

    • chef mimi January 20, 2014 at 10:53 AM - Reply

      Interesting point about the cilantro. That’s probably exactly why they stick with parsley, which is definitely good, too. Thanks for your input – I was excited to see what you’d have to say!

  5. Butter, Basil and Breadcrumbs January 20, 2014 at 10:40 AM - Reply

    This is a beautiful thing.. Love this.

  6. Ada ~ More Food, Please January 20, 2014 at 11:28 AM - Reply

    This looks so delicious! Your photos look gorgeous!

  7. Gourmantine January 20, 2014 at 11:43 AM - Reply

    Nothing like a good chimichurri on a bloody steak, love it!

  8. apuginthekitchen January 20, 2014 at 12:35 PM - Reply

    I love chimichurri, marinating the steak or even chicken in this magical condiment is the best. Your photp’s are fantastic!!

    • chef mimi January 20, 2014 at 3:41 PM - Reply

      Thanks so much. I’ve been trying to focus more on my photographs. Not easy! Especially when I’m hungry!

  9. Shanna Koenigsdorf Ward January 20, 2014 at 1:02 PM - Reply

    I love chimichurri. Your recipe looks fresh, clean and SO flavorful with the herbs, garlic and great oil. Chimichurri is great on eggs, too, or even tossed with spiral pasta. Such a versatile sauce. I love your last photo, Mimi, with all of the fabulous, bright colors. Best – Shanna

    • chef mimi January 20, 2014 at 3:42 PM - Reply

      I kind of created my own chimichurri recipe, and I think I’ll be making it again. It really came out good!

  10. The Wimpy Vegetarian January 20, 2014 at 2:36 PM - Reply

    I make my own chimichurri all the time. It’s a wonderful marinate or sauce for veggies too! Love your photos!!

    • chef mimi January 20, 2014 at 2:43 PM - Reply

      Oh sure – over grilled veggies! Yes!!!

  11. A Taste of Wintergreen January 20, 2014 at 2:41 PM - Reply

    I’m a big fan of chimichurri – and love this dish of yours. Gorgeous, enticing photographs that made me hungry at my desk while I’m supposed to be writing….;)

  12. Peri's Spice Ladle January 20, 2014 at 2:48 PM - Reply

    Oregano and red pepper along with parsley and cilantro, what a delicious chimichurri!

  13. Conor Bofin January 20, 2014 at 3:40 PM - Reply

    Lovely stuff as always Mimi. Very impressive photos.

  14. {Main St. Cuisine} January 20, 2014 at 4:17 PM - Reply

    It’s seems so obvious to marinate the steaks in the prepared chimichurri sauce, however, I’ve always just used it to finish a dish. I like the idea of the shrimp and the steak together…that would be a beautiful dish.

    • chef mimi January 20, 2014 at 4:49 PM - Reply

      And someone also suggested chimichurri over grilled vegetables… oh my!

  15. Johnny Hepburn January 20, 2014 at 7:18 PM - Reply

    Definitely with you on processing this as mine did irk! But then, I do have ongoing dental probs. It is so delicious. And must try it with coriander/cilantro.

    • chef mimi January 21, 2014 at 9:36 AM - Reply

      It’s probably not really chimichurri if it’s pureed, but the flavors will still be there!!!

  16. Elaine @ foodbod January 21, 2014 at 2:33 AM - Reply

    I’ve never had chimichurri, or even heard of it before, but it looks like my kind of food! I’ll be trying this, thank you Mimi

  17. richardmcgary January 21, 2014 at 2:25 PM - Reply

    Love the photos, Mimi, and the chimichurri. Chimichurri is incredibly versatile. This last summer I did a seared pepita crusted tuna steak with chimichurri that was divine. I think you may have missed it – http://remcooks.com/2013/08/10/seared-pepita-crusted-ahi-tuna-with-chimichurri-sauce/
    I have also had it with grilled salmon in a salad that was excellent. Your idea with the shrimp would make a fun surf & turf. Great post. :)

    • chef mimi January 22, 2014 at 9:14 AM - Reply

      Will definitely check it out. Thanks!

  18. Fig & Quince January 21, 2014 at 4:22 PM - Reply

    My sister makes a mean chimichurri, and I’ve often enjoyed it in her company but have never made it myself. Your photos of steak and chimichurri is making me drool!

  19. superfoodista January 21, 2014 at 5:30 PM - Reply

    Hi Mimi, thanks for stopping by my blog so I could discover yours!! Wow, love it!!! First of all, the layout – so cool, very original! ;-) And then, the recipes, fantastic! And I love your photos too – so appetizing! I am really glad I found your blog! Thank you for sharing all the great recipes with us! Sylvia

  20. Liz Posmyk of Bizzy Lizzy's Good Things January 22, 2014 at 7:07 PM - Reply

    Mimi, I love chimichurri, and yours looks and sounds delicious! Thanks for sharing : )

  21. oumyusuf January 23, 2014 at 8:46 AM - Reply

    probably very good! Thank you for the recipe. goodbye

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