Skip to Content

Chimichurri Sauce

Chimichurri Sauce

Sharing is caring!

Remember our Argentina inspired dinner?  While Silva’s Beef Empanadas were the star of the evening, this recipe for Chimichurri Sauce was a very close second.   We invited some friends over for dinner and they were practically licking their plates clean after tasting this Chimichurri, and they said it was the best they have had.  That is a sign of a great recipe.

Chimichurri Sauce | Chez Us

Chimichurri sauce is an easy recipe to have on hand to serve alongside grilled meat. We served hanger steak, which can tend to be a bit fatty, and tough. I simply seasoned it by rubbing it down with some olive oil, then sprinkling with salt and pepper before tossing it onto the grill. It will not take long to cook it, only a few minutes on each side, and it came out perfectly. The acid in the chimichurri sauce compliments the otherwise fatty piece of meat, making it even more flavorful. If beef is not your thing, it is also great served on grilled halibut as well as chicken.

Chimichurri Sauce | Chez Us

The wine we served with this meal was a 2012 Argento Malbec.  It was rich, luscious and heavy with blackberry undertones.  The tannins were rather soft, and there was a hint of chocolate and a little spiciness to keep it interesting.  The wines of Argento are made in the region of Mendoza, which is perfect for growing malbecs due to the high altitudes and colder climates, the grapes flourish which produces that rich flavor we desire with this style of wine.  This is a lovely wine to serve alongside grilled beef, and the chimichurri sauce as fats from the meat the acidity from the sauce melted alongside the berry flavors of the wine.  We couldn’t get enough of it!

Chimichurri Sauce | Chez Us

Recipe:  Chimichurri Sauce


1/2 cup olive oil
1/2 cup red vinegar
1/2 cup finely chopped  yellow onion
1 teaspoon finely chopped fresh garlic
1 tablespoon finely chopped fresh parsley
2 teaspoons finely chopped fresh oregano
1/2 teaspoon dried chilli
1/2 teaspoon fresh ground black pepper
1 teaspoon salt

 How To:

  1. Mix everything together and set aside for at least 2 hours.
  2. For best results, prepare everything the day before and let the sauce sit in the refrigerator overnight.

Disclaimer ~ Argento Wines supplied us with the wine to taste but did not require us to write about it.  This write-up and all opinions belong to us.

(Visited 567 times, 1 visits today)


Thursday 14th of August 2014

Looks like a perfect late summer evening dinner!