Argentinian Chimichurri Sauce is a mixture of coarsely chopped herbs with a fresh lemon flavor which accompanies grilled meat.
Argentine Chimichurri Sauce {Sauce Used for Grilled Meat}
Chimichurri is a green sauce used for grilled meat and is originally from Argentina. The Gouchos (South American Cattlemen) use the sauce on most of their grilled beef, but it is also good on chicken, pork and fish. In Uruguay, the sauce is made with more red pepper flakes, giving the sauce a bit of a pop.
Skirt Steak seems to be the most popular beef that is paired with Chimichurri Sauce and is marinated overnight, grilled on an open fire and garnished with Chimichurri Sauce.
If you want to make a double batch for another time, the good news is that it freezes well. If I buy fresh herbs, I want to make sure I use them all up right away or else they might sit in my refrigerator and wilt. 🙁
Chimichurri Sauce is fantastic over my delicious Air Fryer Rib Eye Steak recipe. It is low carb and keto too, which is a huge plus!
Add oil and vinegar to a food processor or VitaMix.
Add in all the ingredients and process until combined. Make sure you don’t puree the sauce, as you will want to see pieces of green in the sauce.
For an easy weeknight meal, try adding a cup of Chimichurri Sauce to my Instant Pot Italian Chicken Olive Garden recipe instead of the Olive Garden Dressing. It is so delicious and makes a wonderful dinner with a loaf of crusty bread.
Mix in Food Processor
Chimichurri Sauce can also be substituted in my either of my Pressure Cooker Chicken Pesto Penne and Instant Pot Pesto Chicken Low Carb recipes. With the substitutions listed on the recipe card below, you can make your sauce with a different flavor profile each time!
You will want to remove one cup of sauce and set it aside, if using today. Otherwise, place in the refrigerator for tomorrow. Use the remaining sauce as a marinade to marinate your meat (season your meat with 1/4 teaspoon pepper and 2 teaspoons of Kosher salt) and place the meat into a bag or container and pour over the sauce. Place in refrigerator for 2-4 hours, or overnight).
If using this Argentine Chimichurri Sauce {Sauce Used for Grilled Meat} the next day, remove your sauce 30 minutes before you are ready to eat and then spoon over your plated meat. Chimichurri Sauce is wonderful with my Barbecue Grilled Tri-Tip recipe.
Argentine Chimichurri Sauce {Sauce Used for Grilled Meat}
See my London Broil with Chimichurri Sauce recipe for a delicious meal.
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Bellemain Porcelain Ramekins
- My FANTASTIC Teak Cutting & Charcuterie Board
- Cuisinart Large Food Processor
- Kerr Half Pint (8 oz) Mason Jars
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Here is your handy printable recipe:
Ingredients
- 2 cups Fresh Flat Leaf Parsley
- 1/2 cup Fresh Basil Leaves (or cilantro)
- 1/2 cup Fresh Oregano Leaves (or cilantro)
- 1 cup Mint Leaves
- 12 cloves Fresh Garlic peeled
- 1 cup Extra Virgin Olive Oil
- 1/3 cup Dry Sherry Wine or White Wine Vinegar
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Shallots (optional)
- 1/4 teaspoon Freshly Ground Black Pepper freshly cracked
- 1/2 teaspoons Kosher Salt
- 1/4 teaspoon Crushed Red Pepper Flakes optional
- 1 whole Lemon Zest
Recommended Products
Instructions
- Use a microplane and remove all the zest from the lemon. Be careful to not zest the pith (white part) as it is quite bitter. Set aside.
- Remove stems from parsley and cilantro.
- Use a blender or food processor and add parsley, basil, mint and oregano (or cilantro, if you are using instead of basil and oregano) to bowl.
- Add optional shallot, garlic, olive oil, lemon juice, wine, salt, pepper, chili flakes (if using).
- Pulse until herbs are coarsely chopped. (Chimichurri Sauce should be chunky and not blended.)
- Mix in lemon zest.
- Pour into containers and save for later, or serve now.
Notes
Nutrition
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Argentine Chimichurri Sauce (Sauce Used for Grilled Meat)
I wonder, can this be frozen?
Hi Kayla~
You can freeze the sauce. I generally make this in big batches and freeze to future use. I don’t like to waste the ingredients, so I make as much as I can with the amount of greens purchased.
Jill