Chimichurri Sauce

Chimichurri is Argentina’s gift to the grill, a bright, garlicky green sauce that cuts through rich, charred meat like a squeeze of sunshine. It’s the classic partner to a grilled steak, and it comes together in about the time it takes to fire up the coals.

The method is simple: pulse the fresh herbs and garlic just to a coarse chop, then add olive oil, vinegar, salt, and pepper and pulse again. Stop while it’s still a little chunky; chimichurri should have texture, not be a smooth puree. Loosen it with a splash more oil or vinegar if it’s too thick.

Spoon it over grilled steak, chicken, fish, or roasted vegetables. It only gets better as it sits and the flavors meld.

Pro Tips

• Pulse, don’t puree; chimichurri is meant to be loose and a little chunky, not a smooth paste.
• Make it ahead; an hour or more of resting lets the garlic and herbs mellow and meld.
• Balance it to taste, with extra vinegar for punch or more oil to soften the bite.

Variations

• Add a pinch of red pepper flakes for the spicier chimichurri picante.
• Swap in cilantro for some of the parsley.
• Stir in finely diced shallot or a squeeze of lemon for extra brightness.