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Red Chimichurri: An Authentic Recipe for this Argentinian Sauce

Red Chimichurri: An Authentic Recipe for this Argentinian Sauce

By J.M. Hirsch & Diane UngerJune 3, 2019

  • Makes
    1½ Cups
  • Cook Time
    15 minutes
  • Active time plus cooling
    Plus cooling
  • Rating

This recipe can easily be halved, but if you're like us, you'll find uses other than steak for this delicious condiment; we also like it on grilled pork, fish and other seafood. Chimichurri can be stored in an airtight container in the refrigerator for up to a week; bring to room temperature before serving.

Tip

Don't substitute fresh oregano. The stronger flavor and texture of dried oregano is a hallmark of chimichurri.

Ingredients
  • ¾

    cup grapeseed or other neutral oil

  • ¼

    cup sweet paprika

  • ¼

    cup red pepper flakes

  • ¼

    cup dried oregano

  • 2

    medium garlic cloves, finely grated

  • ½

    cup balsamic vinegar

  • Kosher salt

Step 1

In a small saucepan over low, combine the oil, paprika, pepper flakes and oregano. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes. Remove from the heat and stir in the garlic. Let cool to room temperature.

Step 2

In a medium bowl, combine the vinegar and 1/2 teaspoon salt, then stir until the salt dissolves. Slowly whisk in the cooled oil mixture.

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