Easy Chimichurri Sauce : Fresh Herb Steak Sauce

French

Chimichurri is a punchy Argentinian herb sauce made with parsley, oregano, garlic, vinegar, and olive oil.

It comes together in minutes, tastes brighter after resting, and pairs beautifully with grilled meat, fish, vegetables, or sandwiches.

Chimichurri Sauce Recipe: Authentic, Easy, and Full of Flavor

In England, summer loves to play hide-and-seek, but when the sun finally shows up, we switch straight into barbecue mode.

This time, everyone had their own favourite sauce: homemade ketchup for the kids, a smoky barbecue sauce for my eldest, and a bold chimichurri for my husband and me.

It’s our go-to with steak, herby, tangy, garlicky, and bright, with a gentle chilli kick that cuts through the richness of grilled meat.

My husband loves it because it reminds him of “Boufejoukh”, an Algerian dip made with green chilli, garlic, and olive oil that my mother used to make in big batches during summer.

I tested two methods: mortar and pestle for deeper flavour and a vivid green colour, and Thermomix for a speedy version.

Let it rest 30 minutes, then spoon generously. Mortar wins on flavour; Thermomix wins the race. Both versions keep well chilled.

Ingredients needed (and why they matter)

• 1/2 cup roughly chopped fresh parsley (about 15 g): the herb base for freshness and color. Add a little cilantro for a more citrusy note.
• 2 tbsp freshly chopped oregano (about 4 g): adds depth and a savory, aromatic backbone.
• 4 garlic cloves, crushed (about 16 g): signature chimichurri punch, use fresh, firm garlic.
• 1/2 cup finely sliced shallot (about 80 g): gentle sweetness; red onion also works well (especially if you’re using a mortar).
• 1 small red chili, roughly chopped (about 10 g): remove seeds and white membrane for balanced heat; adjust to taste.
• 2 tbsp vinegar (30 ml / about 30 g): red wine vinegar is classic; white vinegar works too.
• 1 tsp fresh lemon juice (5 ml / about 5 g): lifts the flavor and balances the olive oil.
• 150 ml olive oil (about 135 g): extra virgin for bold taste, or blend with a mild oil for a softer finish.
• Salt (about 3–5 g, to taste): flaky or coarse salt enhances the herbs.
• Black pepper (about 0.5–1 g, to taste): freshly ground for gentle heat.

How to Make Chimichurri Sauce in a Mortar (Traditional Method)

• Crush the aromatics: Add the garlic and shallot to a mortar with a pinch of salt. Pound until you get a fragrant paste.
• Build the herb base: Add the oregano and parsley gradually, pounding well between additions to release their oils and aroma.
• Add the heat: Stir in the chopped red chilli and crush again so the flavours blend evenly.
• Brighten it up: Pour in the vinegar and fresh lemon juice, then mix until well combined.
• Emulsify with oil: Drizzle in the olive oil little by little, mixing and pressing to help it emulsify into a cohesive sauce.
• Season to taste: Adjust with more salt and freshly ground black pepper.
• Rest before serving: Spoon into a sterilised jar and let it rest before serving with grilled meats, fish, or vegetables.

Quick Thermomix Chimichurri Sauce (Fast Method)

• Chop the aromatics: Add the garlic and shallot to the bowl, then blend 5 sec / speed 5.
• Add the herbs: Add the parsley and oregano, then blend again 5 sec / speed 5.
• Finish the sauce: Add the lemon juice, vinegar, olive oil, chilli, salt, and pepper. Blend 10 sec / speed 8.
• Jar and rest: Pour into a sterilised jar. Use right away, or let it sit briefly so the flavours develop before serving.

Chimichurri Sauce Variations

• Extra-spicy version: Add more fresh or dried red chilli, or a pinch of hot chilli flakes. For a stronger kick, mix in a little jalapeño or a drizzle of chilli oil.

• Milder version: Swap some of the olive oil for a small splash of warm water to lighten the sauce. Use less garlic and vinegar for a softer, more subtle flavour that works well with vegetarian dishes.

• Oil-free version: Replace the olive oil with a mix of water and fresh lemon juice, then adjust the salt and vinegar to keep the balance. This option is great for lower-calorie meals or for serving with grilled vegetables.

Express troubleshooting (anti-fail tips)

• Too tangy: add a bit more olive oil and let it rest 30 minutes.
• Garlic too strong: rest longer, then add extra parsley.
• Too runny: stir in more herbs and keep the chop coarser.
• Bitter sauce: avoid over-blending, pulse briefly or chop by hand.

Chimichurri Sauce FAQs (Most Common Questions)

• Can I use dried oregano? Yes, swap fresh oregano for 1 tsp dried oregano. (Use less than fresh, and let it sit about 30 minutes to infuse.)
• Can I make it without chilli? Absolutely, leave it out or use a pinch of sweet paprika instead.
• What vinegar can I use if I don’t have red wine vinegar? White vinegar, cider vinegar, or white wine vinegar all work, the flavour will just be a little milder.
• How do I make it milder? Use less garlic, remove the chilli’s white membrane, and add a bit more oil.
• Can I use it as a marinade? Yes, 30 minutes to 2 hours is perfect, especially for chicken, beef, or vegetables.
• How do I keep a chopped texture in a blender/food processor? Use very short pulses so it doesn’t turn into a smooth purée.

Otherr Sauces and dips to try

• Arrabbiata Sauce
• Homemade British Mint Sauce
• Fail-Proof Homemade Mayonnaise
• Salsa Verde Recipe