This Argentinian chimichurri recipe is the kind of simple, bold sauce that makes grilled meat taste like it came straight off an asado. It is bright from red wine vinegar, rich from olive oil, savory from garlic, and fresh from finely chopped parsley and oregano. Unlike creamy sauces or sweet marinades, chimichurri is sharp, herb-forward, and meant to wake up smoky grilled steak, chicken, sausage, or vegetables.

A traditional Argentinian chimichurri is not blended into a smooth green paste. The herbs are chopped by hand so the sauce keeps a loose, rustic texture. That texture matters because each spoonful should have little bits of parsley, oregano, garlic, chile, vinegar, and oil. It should taste lively and fresh, not heavy or muddy.

Fresh parsley is the main herb in this sauce, while oregano plays a supporting role. Using too much fresh oregano can make the chimichurri taste bitter or overpowering, so the balance is important. A small amount of fresh oregano adds that classic earthy flavor without taking over the sauce.

For the chile, ají molido is the most authentic choice if you can find it. It is an Argentine-style crushed chile that is usually milder and rounder than standard red pepper flakes. If you do not have it, a mix of crushed red pepper flakes and sweet paprika gives you a very good substitute for this Argentinian chimichurri recipe.

Chimichurri is best after it rests for at least 30 minutes, but a few hours is even better. The vinegar softens the garlic, the herbs absorb the seasoning, and the oil carries all those flavors together. Spoon it over grilled steak after cooking, serve it with sausages, drizzle it over roasted potatoes, or use it as a bright finishing sauce for grilled chicken.

Alphabetical Shopping List

• Ají molido or crushed red pepper flakes
• Black pepper
• Fresh flat-leaf parsley
• Fresh garlic
• Fresh oregano
• Kosher salt
• Olive oil
• Red wine vinegar
• Sweet paprika, optional if substituting for ají molido

Ingredients in Order of Use

• 4 to 5 garlic cloves, finely minced
• 1 teaspoon ají molido, or ½ teaspoon crushed red pepper flakes plus ½ teaspoon sweet paprika
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ¼ cup red wine vinegar
• 1 cup fresh flat-leaf parsley, finely chopped and lightly packed
• 2 tablespoons fresh oregano, finely chopped
• ¾ cup olive oil

Directions

1. Finely mince the garlic and place it in a medium bowl or jar.
2. Add the ají molido, kosher salt, black pepper, and red wine vinegar. Stir well and let the mixture sit for 5 to 10 minutes. This helps mellow the raw garlic and lets the chile hydrate in the vinegar.
3. Finely chop the parsley and oregano by hand. Avoid using a blender or food processor because chimichurri should have a loose, rustic texture rather than a smooth paste.
4. Stir the chopped parsley and oregano into the vinegar and garlic mixture.
5. Slowly pour in the olive oil while stirring until the sauce is well combined.
6. Taste and adjust with more salt, vinegar, or chile if needed. The sauce should taste bright, garlicky, herby, and lightly spicy.
7. Let the chimichurri rest for at least 30 minutes before serving. For the best flavor, let it sit for 2 to 24 hours in the refrigerator.
8. Serve spooned over grilled steak, chicken, sausage, roasted potatoes, or vegetables. Stir before serving because the herbs and oil will naturally separate.

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