facebook-icon  linkedin-icon  google-plus-cynthia-presser  pinterest-icon  youtube-icon  stumbleupon-icon  email-icon




Chimichurri is a flavorful sauce, with lots of fresh herbs, garlic and olive oil. Especially delicious over steak, Chimichurri is originally from Argentina, but it is also popular in Uruguay and in the South of Brazil. I became obsessed with this sauce after I went to Argentina in 2011, so when I came back home to the US I developed my own Chimichurri sauce. My recipe has the additional flavors of aged balsamic vinegar, which gives a touch of sweetness; and smoked paprika, which obviously gives a touch of smokiness. I love it drizzled over any cut of steak, and even over dark meat chicken and salmon, but my favorite cuts to serve with chimichurri are tri-tip and rib-eye. It sure elevates the flavors of any steak. Enjoy!

Makes 1 1/2 cups


  • 1 cup fresh parsley, finely chopped
  • 6 cloves of garlic, minced
  • 1 1/2 teaspoons smoked paprika
  • 1 tablespoon fresh oregano leaves, finely chopped
  • ¼ cup aged balsamic vinegar
  • 1 cups extra-virgin olive oil
  • Salt and pepper to taste


In a medium bowl, add the parsley, garlic, smoked paprika, oregano, and aged balsamic vinegar. Mix until everything is incorporated.

Slowly add the olive oil, constantly whisking. Season with salt and pepper. Refrigerate for at least 4 hours or overnight. 

Serve on top of your favorite grilled steak.

Cook's Notes:

The original Chimichurri recipe would have red wine vinegar instead of balsamic and it would not have smoked paprika. I like the touch of sweetness and smokiness found in my recipe.

When my husband and I were in Buenos Aires, in February 2011, we went to this amazing steak house at the Palermo Soho neighborhood called “La Cabrera”. They serve the parrilla (steak) with several different sauces - I think I counted 9 of them. They had of course, among all those sauces, the popular Chimichirri; but they also had this great sauce made with roasted garlic and olive oil that tasted fantastic over the steak! Check out the pictures below, we had a blast eating and drinking in Argentina!

Nutrition Facts:

1 1/2 cups

Amount Per Serving - 2 tablespoons
Calories 94.6 

Total Fat 10.3

Cholesterol 0.0 mg
Sodium 3.3 mg
Potassium 15.8 mg
Total Carbohydrate 0.8 g
Dietary Fiber 0.1 g
Sugars 0.0 g
Protein 0.1 g


At the steak house that inspired me to create my own version of Chimichurri. I look very happy because I have a lot of good food seating in front of me!


My husband and I enjoying the beautiful Buenos Aires. This is Caminito, where tango was born!


My husband Steve and I doing what we do best: eating and drinking! But in Buenos Aires great steak and great wines make it even better!


Chimichurri is the perfect topping for a grilled steak!


Share this post