Chimichurri is a bright, garlicky, herb-based sauce and marinade from Argentina and Uruguay, traditionally served with grilled meats like steak.

What chimichurri is

  • An uncooked, fresh sauce (no cooking or simmering).
  • Used both as a marinade before cooking and as a table condiment after cooking.
  • Most closely associated with Argentinian asado (barbecue) and gaucho grilling culture.

Think of it as a South American “green sauce” that adds acidity, freshness, and a little heat to rich, smoky foods.

Typical ingredients

Classic green chimichurri usually includes:

  • Fresh parsley (the main herb)
  • Garlic
  • Dried or fresh oregano
  • Olive oil
  • Vinegar (often red wine vinegar)
  • Red chili flakes or other mild chiles
  • Salt and black pepper

Many home and restaurant versions add cilantro, scallions, lemon juice or zest, and other soft herbs, but the core is parsley, garlic, vinegar, oil, and some chile.

Flavor and spiciness

  • Bright and tangy from vinegar and sometimes lemon.
  • Herbaceous from lots of parsley and oregano.
  • Garlicky and savory.
  • Mild to medium heat; it’s usually not extremely spicy, just a gentle kick from chili flakes or ajĂ­ molido (ground chile).

If you buy it premade, some versions will be hotter, others very mild, depending on how much chile is used.

How it’s used

Most people know chimichurri as a topping for steak, but it’s very versatile:

  • Spoon over grilled beef, chicken, pork, lamb, or sausages
  • Drizzle on grilled vegetables or roasted potatoes
  • Serve with fish or tofu for a fresh, acidic contrast
  • Use as a quick marinade for meats before grilling
  • Stir into grains or beans for a zesty side dish

A common pattern: grill your meat, rest it, slice it, and spoon chimichurri over the top right before serving so the juices and sauce mingle.

Variations and fun details

  • Green chimichurri (chimichurri verde) is the most common, but there’s also red chimichurri (chimichurri rojo) that uses more red peppers or paprika.
  • Recipes range from chunky and rustic to smoother, more saucy purĂ©es, depending on whether it’s hand-chopped or made in a food processor.
  • It has roots in working gaucho culture: a practical, flavorful way to season lots of grilled beef outdoors.

If you’ve ever had steak with a vivid green, garlicky sauce spooned all over it at a Latin American restaurant, that was almost certainly chimichurri.

TL;DR: Chimichurri is an uncooked Argentinian herb sauce made mainly from parsley, garlic, vinegar, oil, and mild chile, traditionally served with grilled meats but great on almost anything savory.

Information gathered from public forums or data available on the internet and portrayed here.