Chimichurri is an Argentinean condiment that I love slathering on grilled steak, especially skirt steak. While the recipe varies from town to town, family to family, the basics are olive oil, parsley and oregano. Other ingredients, like red wine vinegar, garlic, and red pepper flakes complete the sauce in this version from Seven Fires: Grilling the Argentine Way by Francis Mallmann (love this book!)

The chimichurri sauce is great as a marinade or topping for fish, steak, pork loin and for roasted vegetables (a combo of red bell pepper, portabello mushrooms and potatoes!)

The first time I ever had chimichurri was at a restaurant in Los Angeles. A small ramekin of chimichurri sauce was served alongside my grilled skirt steak. I kept asking for a refill of chimichurri and by the end of the meal, the waiter handed me a to-go bag with a quart of chimichurri to take home. He got a good tip, let me tell ya!

You can make chimichurri with dried parsley and oregano, like the gauchos do, but the fresh version is best. It’s bright, garlicky and wonderfully tangy – you’ll want to use this sauce on everything!

How to Make Chimichurri Sauce

Fresh parsley, fresh oregano, crushed red pepper, olive oil, red wine vinegar (you could also use white wine vinegar or lemon juice) and garlic. I also use sea salt too.

Finely chop the herbs and the garlic.

Add the herbs, garlic, crushed red pepper flakes and salt into a bowl. Pour in the red wine vinegar, olive oil.

Taste and add more salt if needed.

You can use right away or refrigerate up to 2-3 weeks (the acid in the vinegar keeps the herbs green and fresh)

Spoon over grilled steak.

About Red Pepper

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:


Much of the Capsicum family is hot-headed and well traveled! A New World find, Capsicum can now be found in cuisines around the globe, wherever a little sass and fire are needed to perk up the tastebuds. Cayenne pepper, usually sold powdered, is the dried, ripened fruit of Capsicum annuum, from the plant family Solanaceae (night shade family). However, very hot small pointed “bird’s eyes” chilis are of the capiscum frutenecenes species.


In all its forms, red pepper adds pungent heat and bite. Turn your burgers into firecrackers, spice up that seafood stew, supercharge a salsa, chili powder, marinade or rub. You’ll be in good company, emulating cooks the world over, from Italy and India to Mexico and the Caribbean.


Native to the western hemisphere, red pepper originated in Mexico, Central and South America, and the West Indies. Today, India is the major producer.


But, as the pepper made its global rounds from New World to Old World and back again, many assumed it was named for the port city of Cayenne in French Guiana (South America).


Other uses for Chimichurri Sauce

Cowboy Steak with Chimichurri Sauce – Simply Recipes
Cilantro Chimichurri – Eclectic Recipes
Chimichurri Sauce – Use Real Butter (Jen uses dried oregano)
Steak with Mint Chimichurri – No Recipes
Grilled Ahi Tuna with Avocado Chimichurri – Poor Girl Eats Well
Salmon with Chimichurri Sauce – My Colombian Recipes
Short Ribs with Chimichurri Sasuce – From Argentina With Love
Balsamic Chimichurri – Laylita’s Recipes
Grilled Baby Artichokes with Mint Chimichurri – Food 52
Steak with Chimichurri – Food Stories

Skirt Steak with Chimichurri Sauce Recipe

The recipe makes enough chimichurri to last for another meal - it keeps in the refrigerator for 2-3 weeks. Instead of red wine vinegar, you can use white wine vinegar or lemon juice. Use any cut of grilled steak you'd like, my favorite is skirt steak.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4



  • 1 cup packed fresh flat-leaf parsley leaves
  • 1 cup fresh oregano leaves
  • 4 cloves garlic, minced
  • 2 teaspoons crushed red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • sea salt


  • 2 pounds skirt steak, excess fat trimmed
  • salt and freshly ground black pepper


  • To make the chimichurri, combine all of the ingredients together in a small bowl.
  • Season the skirt steak on both sides with salt and pepper. Grill 2-3 minutes on each side over high heat. Lower heat to medium, cover and cook for an additional 2 minutes for medium-rare (If your skirt steak is 1/2" thick or less, skip this step.)
  • Let steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.


Chimichurri Recipe from Seven Fires: Grilling the Argentine Way by Francis Mallman
Tried this recipe?Let us know how it was!