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Beef, Economical, Healthy, Quick and Easy, Side Dishes, Spicy

Argentine Chimichurri

by Nick

It might look like the steak is the star of the above photo, but it’s not. The real star is that little bit of chunky sauce on top, called chimichurri, which won last week’s poll.

I spent my college sophomore summer in Argentina with one of my best friends. At pretty much every meal, they bring out a bowl of this delicious mix of spices and veggies. It’s strong stuff. Spicy, garlicky stuff. It’s the kind of meal that if you’re going to be smooching later in the night, you want to make sure you both eat it! I was not smooching my friend, but we were both actively trying to smooth pretty Argentine ladies (with very little success). Luckily, in Argentina, everybody eats chimichurri on everything.

Seriously, you could put this stuff on your shoe. It’s that good. I decided to serve mine with a nice steak, but it goes great on tons of things.

3 Cups
Prep Time
Total Time
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Argentine Chimichurri

Argentine Chimichurri


  • 1/2 Cup olive oil
  • 1/2 Cup red wine vinegar
  • 1/4 medium onion, minced fine
  • 1/4 red pepper, minced fine
  • 1/3 Cup fresh parsley, minced
  • 4 fresh bay leaves, minced (opt., but really good)
  • 4 cloves garlic, minced
  • 2 Tablespoon fresh oregano, minced (or 1 Tablespoon dried)
  • 1 Teaspoon fresh ground black pepper
  • 1 Teaspoon crushed red pepper flakes
  • Pinch of salt


1) Mince ingredient well and add to a medium bowl.

2) Use a large fork or whisk to mix in olive oil and red wine vinegar. Make sure it is all well-combined.

3) Cover and let sit at room temperature for 2 hours.

4) Serve with beef, bread, potatoes, eggs, or anything really...

Making the sauce

There’s a good amount of flexibility in this sauce. You can add some extra garlic or subtract a bit of something if you don’t like it.

That said, the key to it is to let it sit for about 2 hours at room temperature before serving it. That lets all the flavors really mingle together. So plan accordingly.


Strong ingredients.

You could use a food processor to mince all the ingredients, but I like mine a bit on the chunky side. If you use a food processor, be careful not to over-process it.

Mince everything pretty finely and add it all to the bowl along with the herbs. You should be able to find fresh bay leaves near the fresh herbs in your grocery store. If you can’t find them though, you can leave them out. I wouldn’t use dried bay leaves. The bay leaves add a really unique, deep flavor so use them if you can find them.

chopped stuff

You could use a food processor I guess.

Use a fork to mix in the olive oil and red wine vinegar to make sure it’s all combined well. This will be good now, but it’ll be even better in a few hours so cover it and let it sit at room temp for a few hours to let the flavors develop.

done chimi

I like mine on the chunky side.

A spoonful of this stuff goes great with almost anything. You could serve it with bread, meat, eggs, potatoes, etc.

spoon full of chimi

This will help the medicine go down!

The Steak

It was nice over the weekend here in Colorado so I decided to grill some foods to go with my chimichurri sauce.

In traditional Argentine fashion, a good medium-rare grilled steak is the best thing to have with it.


I think I’m getting good at grilling….

To go with the steak, I made two foil packages of veggies to throw on the grill also. My first foil packet had some new potatoes with a drizzle of olive oil, garlic, and salt and pepper. The second one had some butter and fresh asparagus with salt and pepper. Asparagus isn’t quite in season yet, but they had some that looked decent at the store and I was craving it.

Everything turned out fantastic.

finished dish

Everything was made on the grill!

I think this is a pretty good looking meal and Betsy and I had it on a lazy Saturday night with some nice red wine.

It was all good but I’m not joking when I say that the chimichurri sauce was the best part of the meal.

Try it out and thank me later!