--- title: "Chimichurri: what it means in cooking — Tiny Plates" description: "Chimichurri is an uncooked Argentine sauce of parsley, garlic, oregano, vinegar and oil. It is sharp, fresh and served with grilled steak and sausages." url: "https://www.tinyplates.dev/glossary/chimichurri" --- # Chimichurri Chimichurri is an uncooked Argentine sauce of parsley, garlic, oregano, vinegar and oil. It is sharp, fresh and served with grilled steak and sausages. Also called Chimichurri sauce. Chimichurri is a raw herb sauce from Argentina and Uruguay. The green version is made from finely chopped parsley, garlic, dried or fresh oregano, red pepper flakes, vinegar and oil. It is tangy and loose, more like a dressing than a paste, and is spooned over [grilled](https://www.tinyplates.dev/glossary/grill) meat. ## How to do it 1. Finely chop a large bunch of flat-leaf parsley, about 60 g (1 packed cup of leaves). 2. [Mince](https://www.tinyplates.dev/glossary/mince) 3 or 4 garlic cloves. 3. Mix the garlic with 60 ml (1/4 cup) red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes and 1 teaspoon salt. Let it sit for 10 minutes. 4. Stir in the parsley and 120 ml (1/2 cup) of olive or neutral oil. 5. Rest it for at least 20 minutes before serving so the flavors mix. ## Why it works Letting the garlic sit in vinegar and salt first softens its harsh bite, a short [maceration](https://www.tinyplates.dev/glossary/macerate). The acid also keeps the sauce tasting bright against fatty grilled meat. ## How to use it Serve it with steak, grilled sausages, chicken, fish and roasted vegetables. Use it as a marinade, or stir it into rice or beans. A red version, _chimichurri rojo_, adds sweet paprika and chili. ## Substitutes * Italian [salsa verde](https://www.tinyplates.dev/glossary/salsa-verde) uses parsley with capers and anchovies. * [Gremolata](https://www.tinyplates.dev/glossary/gremolata) is drier, with lemon zest instead of vinegar. ## How to store it Keep it in a covered jar in the fridge for up to 3 days. The parsley darkens over time. Because it contains raw garlic in oil, do not keep it at room temperature for long. ## Common mistakes * Blending it in a food processor until smooth. It should be chopped, with visible bits. * Using curly parsley, which has less flavor. * Using too little acid. It should taste sharp. * Serving it straight away, before the flavors have had time to blend. ## Chimichurri recipes 7 recipes from the sites we collect. * [![](https://pinchofyum.com/tachyon/Steak-Tacos-Recipe.jpg?fit=225%2C225)Rockin' Chimichurri Steak Tacospinchofyum.com · 75 min](https://pinchofyum.com/steak-tacos) * [![](https://www.skinnytaste.com/wp-content/uploads/2016/07/Grilled-Steak-Kebabs-with-Chimichurri-3.jpg)Steak Kebabs with Chimichurriwww.skinnytaste.com · 25 min](https://www.skinnytaste.com/steak-kebabs-with-chimichurri/) * [![](https://pinchofyum.com/tachyon/Chimichurri-Shrimp-6.jpg?fit=150%2C225)Chimichurri Shrimp with Rice and Tzatzikipinchofyum.com · 25 min](https://pinchofyum.com/chimichurri-shrimp-with-tomatoes) * [![](https://www.onceuponachef.com/images/2024/05/grilled-beef-tenderloin-with-chimichurri.jpg)Grilled Beef Tenderloin Filets with Chimichurri Saucewww.onceuponachef.com · 30 min](https://www.onceuponachef.com/recipes/grilled-beef-tenderloin-filets-with-chimichurri.html) * [![](https://pinchofyum.com/tachyon/Mini-Chicken-Meatballs-Recipe.jpg?fit=225%2C225)Mini Chicken Meatballs with Crispy Potatoes and Romescopinchofyum.com · 30 min](https://pinchofyum.com/mini-chicken-meatballs) * [![](https://www.skinnytaste.com/wp-content/uploads/2018/06/mussels-with-piri-piri-sauce-1-5.jpg)Steamed Mussels with Piri Piri Saucewww.skinnytaste.com · 26 min](https://www.skinnytaste.com/steamed-mussels-with-piri-piri/) * [![](https://pinchofyum.com/tachyon/Brussel-Sprout-Tacos-Square.jpg?fit=225%2C225)Brussels Sprouts Tacospinchofyum.com · 45 min](https://pinchofyum.com/brussels-sprouts-tacos) ## Related terms * [Salsa verdeSalsa verde means green sauce. The Italian kind is herbs, capers, anchovy and oil; the Mexican kind is tomatillos and chili. Here is how to make both.](https://www.tinyplates.dev/glossary/salsa-verde) * [GremolataGremolata is an Italian mix of chopped parsley, lemon zest and garlic, scattered over food just before serving to add a fresh, sharp finish to rich dishes.](https://www.tinyplates.dev/glossary/gremolata) * [GrillGrilling cooks food on a grate over direct, high heat from charcoal, gas or wood. It gives a browned, smoky crust and those dark stripes in minutes.](https://www.tinyplates.dev/glossary/grill) * [MacerateTo macerate is to soak fruit in sugar, alcohol or juice so it softens and releases its own syrup. It takes 15 minutes to a few hours and needs no heat.](https://www.tinyplates.dev/glossary/macerate) * [MinceTo mince is to cut food into the smallest pieces you can, finer than chopped, so garlic, ginger, shallots or herbs melt into a dish with no chunks.](https://www.tinyplates.dev/glossary/mince) * [PestoPesto is an uncooked Italian sauce of basil, pine nuts, garlic, hard cheese and olive oil, pounded or blended. Here is how to keep it bright green.](https://www.tinyplates.dev/glossary/pesto) [More in sauces and stocks](https://www.tinyplates.dev/glossary/category/sauces-and-stocks)[Every term from A to Z](https://www.tinyplates.dev/glossary)