{"id":131896,"date":"2026-05-20T21:55:54","date_gmt":"2026-05-20T20:55:54","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=131896"},"modified":"2026-05-20T21:55:57","modified_gmt":"2026-05-20T20:55:57","slug":"easy-chimichurri-sauce-fresh-herb-steak-sauce","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-easy-chimichurri-sauce-fresh-herb-steak-sauce.html","title":{"rendered":"Chimichurri Sauce Recipe"},"content":{"rendered":"\n

This chimichurri sauce is fresh, garlicky, herby and full of bright flavour. Made with parsley, oregano, garlic, vinegar, chilli and olive oil, it comes together quickly and gives grilled steak, chicken, fish, vegetables and sandwiches an instant lift.<\/p>\n\n\n\n

The texture should stay rustic and spoonable, not smooth like a pur\u00e9e. Let it rest for about 30 minutes before serving, and the garlic, herbs and vinegar will soften into a beautifully balanced sauce.<\/p>\n\n\n

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Fresh Chimichurri Sauce for Grilled Meat, Fish and Vegetables<\/h2>\n\n\n\n

In England, summer can be shy, but as soon as the sun appears, we go straight into barbecue mode. On one of those rare sunny days, everyone at home wanted a different sauce: homemade ketchup for the children, smoky barbecue sauce for my eldest, and chimichurri for my husband and me.<\/p>\n\n\n\n

This is the sauce I love with grilled meat because it cuts through richness without feeling heavy. It is sharp, fresh, garlicky and lightly spicy, with that generous herb flavour that makes even a simple steak or grilled vegetable platter feel special.<\/p>\n\n\n\n

My husband also loves it because it reminds him of Boufejoukh<\/em>, an Algerian green chilli, garlic and olive oil dip my mother used to make in summer. The flavour is not exactly the same, of course, but that same idea is there: fresh green heat, garlic, olive oil and a sauce that wakes up the whole meal.<\/p>\n\n\n\n

I tested this chimichurri in two ways: with a mortar and pestle for a deeper, more aromatic sauce, and with a Thermomix for a quick version. The mortar method gives the best texture and flavour, but the Thermomix is very useful when you need a fast sauce for a barbecue or weeknight dinner.<\/p>\n\n\n\n

What Is Chimichurri Sauce?<\/h2>\n\n\n\n

Chimichurri is a fresh herb sauce from Argentina and Uruguay, usually served with grilled meat. It is made with parsley, oregano, garlic, vinegar, olive oil and chilli, creating a sauce that is bright, tangy, garlicky and lightly spicy.<\/p>\n\n\n\n

The best chimichurri sauce is not blended until smooth. It should look chopped and rustic, with small pieces of herbs, garlic and chilli suspended in the oil and vinegar. This texture is what makes it so good spooned over steak, chicken, fish, roasted vegetables or even crusty bread.<\/p>\n\n\n

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Why You\u2019ll Love This Chimichurri Sauce<\/h2>\n\n\n\n