This Chimichurri Sauce Recipe can be made with a variety of herbs; cilantro, rosemary, thyme, and basil as well as red onion or shallots to bring a specific taste or flavor profile you’re looking for. I grill a couple of lemons and give the sauce a little squeeze of charred lemon juice just before serving. It adds a nice bright finish to the sauce that I find really compliments the Grilled Steak. My Chimichurri Sauce recipe is very traditional and a great place to start before modifying the recipe to suit your specific tastes.
The Argentine Spice Rub has a very nice spice to it which is a great contrast to the Chimichurri Sauce recipe. This rub recipe can burn easily, so I typically grill my steaks briefly over direct flame for 1-2 minutes each side, then move them to a part of the grill that has indirect heat for the remainder of the cooking. You get a nice char on the steaks without blackening the Argentine Spice Rub.
Both the Argentine Spice Rub and the Chimichurri Sauce are great on all sorts of grilled meats; steak, chicken, fish, shrimp, and lobster. This Chimichurri Sauce is great with potatoes and veggies as well.
Here’s how I make both my Chimichurri Sauce and my Argentine Spice Rub:
Chimichurri Sauce Recipe:
Chimichurri Sauce
Ingredients
- 1 Bunch Flat-Leaf Parsley Chopped, approximately 1-1 1/2 Cups
- 2 Tablespoons Fresh Oregano Chopped
- 1 Teaspoon Garlic Crushed and chopped
- 1 Teaspoon Salt
- 1 Teaspoon Red Pepper Flakes
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Olive Oil
- 1/2 Lemon Juice only
Instructions
- Add salt, red pepper flakes, red wine vinegar, garlic and olive oil to a bowl, stir to dissolve the salt
- Add parsley and oregano to the bowl, stir to incorporate
- Place lemon halves cut side down on the grill over direct heat, 1-2 minutes
- After grilling, while the steak rests, squeeze the grilled lemon juice into the Chimichurri Sauce
Nutrition
Argentine Spice Rub Recipe:
INGREDIENTS:
- 3/4 Teaspoon Cumin
- 1 Tablespoon Chili Powder
- 1 Teaspoon Dried Oregano
- 3/4 Teaspoon Ground Coriander
- 1 Teaspoon Salt
- 2 Cloves Garlic, Crushed and Chopped
- 1 Teaspoon Red Pepper Flakes
PROCEDURE:
-Crush and chop the garlic
-Add all ingredients to a bowl, stir to combine
FOR STEAK:
-Sprinkle steak liberally with Argentine Spice Rub, cover with plastic wrap and let come up to room temperature
-Light grill, pile charcoal on one side of the grill only
-When coals have died down a little, place steak on the grill over direct heat, 2 minutes each side
-Move the steak to part of the grill that has indirect heat, cover, and let roast for approximately 10 minutes, or to your desired temperature. (See instructions for cooking a steak here)
-Let rest for 10 minutes before slicing and serving
Chimichurri is Delicious with Chicken Skewers as well!
