Authentic Argentine Chimichurri Sauce – The Classic Steak Condiment from Argentina

Roots in Argentina define me, even as I cook from Greece. I bring the bold herb-forward flair of chimichurri to my Cretan grill—it’s a bridge between cultures, just like me.

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Born in Argentina, chimichurri is the herbaceous soul of every asado—a garlicky, parsley sauce that enhances grilled meat with acidity and spice.

I learned it from my grandma, who used to prepare it with fresh parsley, garlic, oregano, red wine vinegar, olive oil, and a hint of chili. The sauce is uncooked, which makes it very quick to prepare, and it’s deeply traditional in Argentina and Uruguay.

You cannot think of chimichurri without grilled beef, choripán (a delicious sandwich made with bread and grilled chorizo), and asado gatherings. On my grill in Crete, it offers the same punch of flavor, and ties me back to home with every spoonful.

How to Make Chimichurri

Crafting chimichurri is about hand-chopping and blending, not cooking!

I always start by prepping the parsley. I use flat-leaf, not curly, because that’s what we use in Argentina, but any fragrant variety works too. I rinse it well, pat it dry, and then chop it finely by hand. It takes a little time, but it’s worth it.

Then I move on to the garlic and chili. I finely mince the garlic, while for the chili, I usually add some red pepper flakes, but if I have a fresh chili on hand, I’ll chop that up instead. The amount depends on the heat level I’m aiming for—sometimes just a hint, sometimes a proper kick.

Next comes the oregano and salt. In Argentina, I always used dried oregano. But here in Crete, finding fresh oregano is not so difficult, and I prefer its stronger flavor. A good pinch of salt goes in too.

Once that’s done, I add the olive oil and red wine vinegar. The ratio I stick to is about three parts oil to one part vinegar. It’s a simple mix, but it cuts through rich meats beautifully!

Now comes the part that requires a bit of patience. I let the chimichurri rest—at least 30 minutes if I’m in a hurry, but ideally overnight in the fridge.

When I’m ready to serve, I always bring it back to room temperature so it’s loose and fragrant. I spoon it generously over grilled meats, sausages, vegetables, or even eggs. And just like back home in Argentina, I love serving it alongside salsa criolla whenever we grill meat. The two sauces complement each other perfectly—one bright and herby, the other fresh and crisp. Together, they make any grilled dish sing.

Classic Argentine Chimichurri

My Cretan Recipe

A fresh, herbaceous Argentine sauce of parsley, garlic, oregano, vinegar, oil, and chili – ideal for grilled meats.

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Prep Time 10 minutes mins

Marinating time at least 30 minutes mins

Total Time 40 minutes mins

Course Dressing

Cuisine Argentina

Servings 1 cup

Calories 200 kcal

Ingredients

  

1x2x3x

• ½ cup finely chopped flat-leaf parsley
• 3-4 garlic cloves finely minced
• 1 tbsp fresh or dried oregano
• 1 tsp red chili flakes (or one small red chili, finely chopped)
• ½ cup olive oil extra virgin, (120 ml)
• 2-3 tbsp red wine vinegar
• Salt to taste
• Freshly ground black pepper to taste

Instructions

 

• Place the parsley, garlic, oregano, and chili flakes in a bowl.
• Add the olive oil and red wine vinegar (maintaining a 3:1 oil-to-vinegar ratio).
• Season with salt and pepper. Stir well to combine.
• Let it rest at room temperature for at least 30 minutes or refrigerate overnight for a richer flavor.
• Bring to room temperature before serving.
• Spoon generously over grilled steak, sausages, chicken, or roasted vegetables.

Notes

Calories calculated per serving: 200 kcal

Nutrition

Calories: 200kcal

Keyword barbecue, chimichurri, grilling, sauce

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Tips & Variations

• Hand‑chop ingredients for better texture and to avoid turning them into a paste.
• Use flat-leaf parsley, not curly, for a sharp, fresh flavor and appearance.
• Chimichurri is often served alongside salsa criolla at Argentine asados—each offers a different kind of brightness on the plate.
• Adjust the spice level by varying chili flakes or fresh chili.
• Add a bay leaf or pinch of cumin if you’d like a Latin-American variation, though not classic Argentine.
• Keeps in fridge for up to several days, but best within the first 48 hours. Stir again before serving.

A spoonful of chimichurri carries the essence of Argentina’s asado to your grill—herbal, bright, and utterly irresistible.

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How to Make Delicious Chimichurri

Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!