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If you’re looking for a delicious and easy way to add some flavor to your grilled meats, look no further than my Easy Chimichurri Sauce! This vibrant, herb-packed sauce hails from Argentina and is a staple at BBQs and asados (Argentinian BBQs). It’s made with a blend of fresh parsley, garlic, olive oil, and vinegar, and it’s the perfect accompaniment to your favorite grilled steak, chicken, or even fish!
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I remember the first time I tried Chimichurri Sauce like it was yesterday. I was at a friend’s house for a BBQ, and they had made this vibrant, herb-packed sauce to serve with the grilled meats. I was immediately struck by its bold, tangy flavor – it was like nothing I had ever tasted before!
As I took my first bite of the juicy meat, slathered in the tangy Chimichurri Sauce, I was in heaven. The flavors were bold and vibrant, and they perfectly complemented the grilled meats. I knew right then that I needed to come up with my own version, and lo and behold, I’ve done just that!
This Chimichurri Sauce is so simple and easy to throw together, and it comes together in a matter of minutes. It’s perfect to serve with your favorite chicken or fish recipes, with a beautiful grilled steak, or even with a side of potatoes!
What You Need to Make This Simple, Vibrant Chimichurri Sauce
- Olive Oil: A high-quality olive oil makes for the perfect base for this sauce, and adds the perfect dose of healthy fats to this recipe!
- White Wine or Champagne Vinegar: You can use either white wine or champagne vinegar to add the perfect amount of acidity to this recipe. Both work just as well!
- Garlic: As always, I highly recommend using fresh, mashed garlic cloves in this recipe. Why? Because it truly adds the most delicious flavor!
- Sea Salt: A pinch of sea salt is necessary in any sauce recipe, especially this one.
- Seasonings: To season this chimichurri sauce, we will be using a combination of crushed red pepper flakes, oregano, and smoked paprika. Yum!
- Italian Parsley: And of course, we saved the best for last. Italian Parsley is ESSENTIAL to making Chimichurri, and gives it its vibrant green color and herbaceous flavor!
How to Make The Perfect Easy Chimichurri Sauce Recipe
Would you believe me if I told you that this sauce comes together in only two steps? It’s true!
To make this Chimichurri Sauce, start by whisking together the olive oil, vinegar, mashed garlic cloves, sea salt, red pepper flakes, oregano, and smoked paprika in a small bowl.
Next, chop your parsley and add it to the bowl, whisking until fully combined.
Once it’s done, serve it with your favorite chicken, fish, or steak, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
** Photography by Gayle McLeod
If you're looking for a delicious and easy way to add some flavor to your grilled meats, look no further than my Easy Chimichurri Sauce! This vibrant, herb-packed sauce hails from Argentina and is a staple at BBQs and asados (Argentinian BBQs). It's made with a blend of fresh parsley, garlic, olive oil, and vinegar, and it's the perfect accompaniment to your favorite grilled steak, chicken, or even fish!
Ingredients
- ½ Cup Extra Virgin Olive Oil
- 2 Tablespoons White Wine or Champagne Vinegar
- 2 Cloves Garlic mashed
- 1 Teaspoon Sea Salt
- ½ Teaspoon Crushed Red Pepper Flakes
- 1 Teaspoon Oregano
- 1 Teaspoon Smoked Paprika
- ¾ Cup Italian Parsley finely chopped; this should be about one large bunch
Instructions
- Start by whisking together the olive oil, vinegar, mashed garlic cloves, sea salt, red pepper flakes, oregano, and smoked paprika in a small bowl.
- Next, chop your parsley and add it to the bowl, whisking until fully combined.
- Once it's done, serve it with your favorite chicken, fish, or steak, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
I tried your tri-tip recipe, and it was excellent! However, the sauce had a strong olive oil flavor, and the parsley was a bit overpowering. While I know parsley is essential in most Chimichurri sauces, I think I’ll try using cilantro and mint next time, and avacado oil in place of olive oil.
Hi Char, you can definitely replace the olive oil with avocado oil. Thank you so much for your feedback and for trying it out!
I usually consider any addition to a good steak gilding the lily, but I like this sauce. It is easy to make, I mean, unless you are also making 5 other things at the same time. But this sauce goes well on steak and everything that goes with steak.