Chimichurri Sauce

Chimichurri Sauce

I tried this one out with Barbecue Nine to go with steak. It’s an Argentine recipe, which (I think) gives a good combination of spice and sharpness to cut through the richness of steak, and oilier fish.

There are literally loads of recipes on the Internet for this. My ingredients list is simply what I thought would be nice, so as usual, feel free to change bits of it to your own taste.


  • One large red chilli, deseeded, and very finely chopped
  • Lots of garlic! I put around four big cloves in mine – minced or crushed into a paste
  • 2tbsp cold water
  • 2tbsp extra virgin olive oil
  • 2tbsp either white wine vinegar or red wine vinegar or lemon juice. I used red wine vinegar, which Gemma really liked, but I’m not a big fan of wine vinegars, so I’ll probably use lemon juice next time. Personal preference, ya see?
  • About 2tsp each of oregano and basil, fresh, chopped fine, and 1tsp of fresh thyme
  • A large handful of flat-leaf parsley, chopped
  • 1tsp salt, 1/2tsp freshly ground pepper


The recipe is, as usual, quite simple. Combine all the ingredients into a bowl (as pictured at the top). The important part is that you need to leave the sauce covered and well alone in a fridge for as long as you can before using it – at least 3 hours, preferably a whole day. The flavours will combine, and it’ll be lovely. Try the sauce after that time – if it’s too oily, add lemon juice or vinegar (whichever you used).

To Serve

This sauce goes really well served over any rich meat. It’s traditionally served with steak, which is crackin’, but it goes great with salmon, mackerel, and so on. Whatever you combine it with, the sauce has a strong flavour – make sure you don’t kill the flavour of the meat. If you’re vegetarian, the only thing rich enough to take this sauce is probably avocado  – though if you’ve got some avocados, consider my Guacamole instead 😉

Chimichurri with rump steak
With steak...
Chimichurri with Salmon
...or salmon!