Article: Chimichurri – The Essential Argentine Asado Sauce
Chimichurri – The Essential Argentine Asado Sauce
No Argentine asado is complete without chimichurri.
This vibrant green sauce, made from fresh parsley, garlic, vinegar and olive oil, is served alongside grilled meats across Argentina. It is not a marinade. It is not cooked. It is a finishing sauce designed to enhance the natural flavor of wood-fired meat.
Fresh, sharp and slightly acidic, chimichurri balances the richness of beef, lamb and grilled sausages.
Preparation time: 10 minutes
Resting time: 20–30 minutes
Serves: 4–6
Ingredients
-
1 large bunch fresh parsley, finely chopped
-
3–4 garlic cloves, minced
-
2 tbsp red wine vinegar (adds acidity and brightness)
-
100 ml good-quality olive oil
-
1 tsp dried oregano
-
½ tsp chili flakes (optional, for gentle heat)
-
Salt to taste
Optional addition:
-
1 tbsp finely chopped fresh cilantro (not traditional everywhere, but used in some regions)
Keep the ingredient list simple. Authentic chimichurri does not require complex seasoning.
Instructions
1. Chop, Don’t Blend
Finely chop the parsley and garlic by hand. Avoid using a blender.
Traditional chimichurri should have texture. The herbs should remain visible, not pureed.
2. Combine and Rest
Mix all ingredients in a bowl. Stir thoroughly.
Let the sauce rest at room temperature for at least 20–30 minutes before serving. This allows the flavors to develop and soften.
Do not refrigerate immediately, as cold temperatures mute the flavor.
3. Adjust to Taste
Chimichurri should taste:
• Fresh
• Slightly sharp
• Herb-forward
• Balanced by olive oil
Add more vinegar if you want more acidity. Add a touch more oil if it feels too strong.
How to Use Chimichurri in Asado Cooking
Traditionally, chimichurri is spooned over grilled meat after cooking.
Perfect with:
• Asado de Tira
• Ribeye
• Vacío (flank steak)
• Grilled chorizo (Choripán)
• Wood-fired chicken
It can also be brushed lightly over meat just before serving, but it is not typically used as a marinade in Argentine tradition.
Storage
Chimichurri keeps in the refrigerator for up to 3 days.
Allow it to return to room temperature before serving, and stir well before use.
Bring Authentic Argentine Flavor to Your Grill
Chimichurri is more than a sauce. It represents the balance of fire, meat and freshness that defines traditional asado.
Save this recipe and pair it with your next wood-fired grilling session.
Explore our Argentine Asado grills and cook the way it is done in Buenos Aires — over embers, with patience and purpose.
1. What is chimichurri traditionally served with?
Chimichurri is most commonly served with grilled beef, especially Asado de Tira, ribeye, vacío and chorizo. It is spooned over the meat after grilling to add freshness and acidity.
2. Is chimichurri spicy?
Traditional Argentine chimichurri is not very spicy. Chili flakes are optional and usually mild. The dominant flavors are parsley, garlic, vinegar and olive oil.
3. Can chimichurri be used as a marinade?
While it can be used as a marinade, authentic Argentine asado typically serves chimichurri as a finishing sauce rather than soaking the meat beforehand.
4. How long does homemade chimichurri last?
Chimichurri can be stored in the refrigerator for up to 3 days. Allow it to return to room temperature before serving and stir well to redistribute the oil and herbs.
