Like most great and simple dishes, a delicious chimichurri recipe depends on quality ingredients and careful seasoning, so be selective and look for crisp, dark green flat-leaf parsley with a peppery fragrance, and choose garlic that is firm, tightly formed, and unblemished.–Denis Kelly
LC Grammar Glitch Note
We’re going to be snarky for a second. Chimichurri is, by definition, a sauce. So to say “chimichurri sauce” is sort of like saying “Tuna Melt Sandwich” or “Frosted Flakes cereal.” Imagine the time you’ll save not adding those extra five letters each time you say “chimichurri” in conjunction with grilled steak, chicken, salmon, pork, shrimp, or anything else you can drizzle or douse with this fetching green sauce. What’s more subjective than the naming convention of this traditional sauce is the ingredient list. Or rather, the proportions of said ingredients in this chimichurri recipe. While some chimichurris call for a 1:1 ratio of vinegar to oil, others, like this one, dare to tilt things in favor of being more acidic. The line you choose to walk depends in part on whether you intend to use it as a marinade or drizzling sauce as well as your tolerance for tang. So try it as-is. Then, if need be, tweak it and try, try again. And then let us know what you think.
- Quick Glance
- 5 M
- 5 M
- Makes about 1 cup
- 3/4 cup sherry vinegar
- 1/2 cup olive oil
- 3/4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh oregano
- 6 large cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1. In a large, nonreactive bowl or a glass jar, combine the vinegar, oil, parsley, oregano, garlic, red pepper flakes, and salt. Taste and adjust the amount of vinegar, oil, and salt accordingly.
- 2. Serve the chimichurri immediately or refrigerate in a covered container. If chilled, allow the sauce to return to room temperature before serving. It can be kept in the fridge for a week, but we doubt it will last that long.
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Testers ChoiceTesters Choice
Aug 02, 2011
I made this recipe in the worse of all possible scenarios: for a friend who spends half the year in Uruguay in South America, and who’s addicted to chimichurri. In short, she loved it. As we said above, this particular version is definitely tangy with vinegar. It’s also thin. So I added more olive oil (about 1/2 cup) and it balanced out the vinegar and made it a bit more viscous. By the end of the meal we were dipping everything into–potatoes, bread, our fingers.
One note: Refuse to use the food processor. This needs the rough chop of a knife.
Aug 02, 2011
I think chimichurri is one of those sauces that has many variations, and people prefer slight differences — more garlic, less pepper, thicker sauce, looser marinade. This is a looser sauce, with an emphasis on the vinegar, which I feel works well when marinating steak. It also makes a lot, again due to its use as a marinade here. It comes together really quickly (I suspect you could even throw everything into a food processor for a couple of whirls) and gives the steak a bright, fresh flavor. I’d recommend reserving more than just 1/3 cup, though, for drizzling. We dipped bread into it, drizzled it over grilled corn, even spooned it on eggs the next morning.
Aug 02, 2011
I really liked this recipe as written. I kept the ratio of oil to vinegar as-is, as I didn’t find it too vinegary, BUT I make my vinaigrettes more to a half and half ratio, which many might consider too tart. I really appreciated this vinegary, parsleyed, garlicky marinade and sauce with the charred smokiness of the steak, and wouldn’t change a thing. Very easy and simple and works perfectly with beef.
Aug 02, 2011
Sherry vinegar is one of my favorite vinegars ever, and I’m happy to use it whenever I can. Its flavor really came through for me — in a good way. Sometimes chimichurri (and other marinades and sauces) can be assertively vinegary, but this combination was a great ratio. The recipe calls for 2/3 cup, but I used 3/4 cup, and I also increased the 1/4 cup of olive oil to 1/2 cup. Perhaps next time I’ll try cider vinegar out of curiosity. Recipes that require fresh herbs appeal to me as I grow many of our own. Fresh oregano has sort of a mustiness to it, but when teamed up with the remaining ingredients it was subtle yet added that flavour so traditional in chimichurri. The red pepper flakes and garlic make this really sing! The chimichurri tasted good, even before adding flank steak to the equation, which is telling. Chimichurri + flank steak = delicious.
Chimichurri Recipe © 2003 Denis Kelly. Photo © 2003 Jason Lowe. All rights reserved.