Chimichurri Sauce for Steak, Pork + More!

This Chimichurri Sauce recipe is packed with flavor and easy to make with simple ingredients & your blender or food processor. This cilantro chimichurri sauce for steak is also delicious with chicken, pork, seafood and roasted vegetables.

Sometimes a condiment becomes the star of the dinner table.

And it all came about just because I wanted to come up with an easy chimichurri sauce recipe to go with a sous vide ribeye steak that I was making. So I picked up some basic ingredients (times three) and got to recipe testing. All variations had the basic backbone – parsley, cilantro, oregano, garlic, vinegar… but there was one clear winner.

The first batch I made had a bit too much oregano for my taste, but even with that, it was lacking in flavor.

With the second batch, I added in some shallot, and cut back on the oregano. Then I added in a bit more red wine vinegar and some extra salt and it was basically a flavor bomb of perfection.

What is Chimichurri? 

  • A tangy sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chili pepper.

What Does Chimichurri Taste Like?

  • It has lots of green notes from the fresh herbs, and it is both garlicky and vinegary, making it a bit pungent and absolutely delicious.

What is Chimichurri Sauce for Steak Made Of?

  • Parsley
  • Cilantro
  • Oregano
  • Shallot
  • Garlic
  • Red Wine Vinegar
  • Pepper Flakes
  • Olive Oil
  • Salt & Pepper
Ingredients for chimichurri sauce on tray.

Tips for easy substitutions for different herbs/acids: 

Though my recipe calls for these specific ingredients, it’s easy to make swaps here and there to make use of the ingredients you have on hand. Use all cilantro or all parsley if you’d like. Don’t have fresh oregano, dried will work, just use 2 teaspoons dried instead of 2 Tablespoons fresh. Red wine vinegar can be swapped for apple cider vinegar, white wine vinegar, or lemon juice. You can also leave out the shallot or garlic.

Is Chimichurri Spicy Hot?

This chimichurri sauce recipe is not spicy at all. I added in a pinch of red pepper flakes for some depth, but I don’t find it spicy. If you would like to make a spicy chimichurri sauce, you can add a jalapeno. Leave the seeds and ribs for a very spicy chimichurri or remove the seeds and ribs for a mild chimichurri sauce.

How to Make Chimichurri Sauce for Steak

  • Argentinian chimichurri sauce is super quick & easy to make with the help of your blender or food processor. Simply process all ingredients except the olive oil until finely chopped, then stream in the olive oil with the motor running until well combined.

How Long Will Chimichurri Sauce Last?

  • Chimichurri will keep in the refrigerator for up to two weeks, though the garlic will become stronger the longer it sits.

Can You Freeze Chimichurri Sauce?

  • Yes! Chimichurri keeps very well in the freezer for up to three months. I like to freeze it into individual portions using a silicone ice cube mold. Then I package the cubes into a large ziploc bag. Thaw overnight in the refrigerator or at room temperature for about 1 hour.

What Do You Put Chimichurri Sauce On?

Slices of grilled pork tenderloin on plate drizzled with charred lemon chimichurri.

More Sauce Recipes

What will you be eating your Chimichurri sauce with? I’d love to hear in the comments below, or share a picture of your finished dish with me on Instagram!

Chimichurri sauce in small jar with spoon.

Chimichurri Sauce for Steak Recipe

This Chimichurri Sauce recipe is packed with flavor and easy to make with simple ingredients & your blender or food processor. This cilantro chimichurri steak sauce is also delicious with chicken, pork, seafood and roasted vegetables.
4 from 11 votes
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Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 6 people


  • 1 cup flat-leaf parsley (tightly packed (about 1 bunch of parsley)(thick stems removed))
  • 1 cup cilantro (tightly packed (about 1 bunch of cilantro)(thick stems removed))
  • 1 shallot (rough chopped)
  • 2 Tablespoons fresh oregano (tightly packed (can substitute 2 tsp. dried oregano))
  • 3 garlic cloves
  • ¼ cup red wine vinegar
  • ½ teaspoon red pepper flakes (or more, to taste)
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil


  • Add all ingredients except the olive oil to a food processor or blender, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, scraping down the sides if needed.
  • Serve immediately, or refrigerate in a sealed container.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Food processor


Calories: 171kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 399mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1072IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg

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