Chimichurri sauce for steak

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Sauces, conserves & preserves

Chimichurri sauce for steak

Starter Serves 2 10 min
Chimichurri is a favourite dressing for steaks in South America. Make an Argentinian version with parsley, or a Columbian version with parsley and coriander. Serve with spuds of your choice and salad.


  • large bunch parsley, or a mix of parsley and coriander
  • 2 large garlic cloves (add an extra one if you love garlic!)
  • 1 tsp dried oregano, or 1 tbsp freshly picked leaves
  • red wine vinegar
  • 1 lemon
  • pinch chilli flakes
  • olive oil
  • salt and pepper


Prep time: 10 min
  • Step 1

    Finely chop the parsley, and the coriander, if using. Peel and finely chop, grate or crush the garlic. Mix the herbs and garlic in a bowl, with the oregano, 1 tablespoon of red wine vinegar, juice from ¼ of the lemon and some salt and pepper to season. Add a good glug or two of olive oil, enough to make a dressing. Taste and add more vinegar, lemon juice or seasoning as needed. The sauce should be quite sharp and punchy.

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