Make a flavorful, herbaceous chimichurri sauce for steak that is so simple and easy.

Impress guests with your culinary skills and make this Easy Chimichurri Sauce recipe. Using a variety of fresh and fragrant herbs and a super easy method, the ultimate summer sauce is just minutes away. Simply chop the herbs, then blend together with some oil, vinegar, and red pepper flakes, and voila, a sauce is born!

easy chimichurri sauce in a bowl

What Is Chimichurri Sauce?

  • This easy chimichurri sauce recipe originates in Argentina and Uraguay where it is added to all kinds of meat dishes for added flavor and depth.
  • It is very similar to pesto, however, it does not call for any nuts, just a variety of herbs, garlic, and oil that are blended together.
  • With bold, slightly acidic, and tangy flavors, this sauce is just what is needed to dress up that simple-tasting steak, chicken, or other meats that just came off the grill. Cook like a pro and impress family and guests.

ingredients assembled to make easy chimichurri sauce including parsley, cilantro, olive oil, red wine vinegar, garlic and spices

Ingredients And Variations

HERBS: Oregano, parsley, and cilantro are the main three herbs used for this sauce. They are best during the summer months when they are fresh and flavorful. Choose bunches of herbs that are perky, bright, and green. Other herbs and leafy greens can be used as a replacement, such as arugula, dill, or swiss chard.

OIL: Olive oil is the best choice for this recipe. This has a mild woody and distinct flavor that pairs well with the herbs. Extra virgin olive oil is the best choice, but virgin and regular olive oil will work well.

How To Make Chimichurri Sauce For Steak?

This sauce is a simple and an easy way to add delicious flavor to not just steak, but a variety of other meat dishes.

  1. Chop cilantro, parsley, and garlic in a food processor (as per the recipe below).
  2. Add the rest of the ingredients and pulse.
  3. Cover and let stand for one hour.

process to blend ingredients for easy chimichurri sauce

Best Ways To Serve Chimichurri

Chimichurri sauce can be added to an assortment of meat and vegetable dishes. It is most commonly used as a marinade, or to top, steak dishes like grilled striploin, NY, flank, or skirt steak. It is also delicious with other types of meat such as chicken or pork chops, and also to side dishes like grilled asparagus, or salads. Why not add it to those morning scrambled eggs for an extra punch of flavor?

Recipe Tips & Tricks

  • In some places, fresh oregano is not readily available, so it may be necessary to use dried. In this case, it’s important to soak the oregano in water for at least 10 minutes to rehydrate before adding to the recipe.
  • Because this sauce has fresh garlic it is best to use it up within 3 days. Keep it in an airtight container in the refrigerator to avoid chances of botulism.
  • Using a food processor to chop the herbs is fast and convenient, but they can also be chopped on a cutting board with a sharp knife. Then whisk in the remaining ingredients.

adding oil to chimichurri sauce

More Low Carb Sauces

easy chimichurri sauce in a bowl
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Easy Chimichurri Sauce

Make this herbaceous and flavorful sauce to add to a variety of grilled meats or vegetables.
Prep Time 10 minutes
Cook Time 2 minutes
1 hour
Total Time 1 hour 12 minutes
Servings 8
Author Holly



  • 1 cup fresh parsley leaves
  • ¾ cup fresh cilantro leaves
  • 2 cloves garlic minced
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 3 tablespoons fresh oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes


  • Combine parsley, cilantro, and garlic in a food processor and pulse to chop.
  • Add oil, red wine vinegar, 2 tablespoons water, oregano, kosher salt, and red pepper flakes. Pulse to combine.
  • Cover with plastic wrap and let stand at room temperature for at least 1 hour.


  • To substitute dried oregano, use 2 teaspoons dried oregano and mix with ¼ cup hot water and allow it to hydrate for 10 minutes.
  • This sauce can be prepared and refrigerated for up to 3 days. It is important not to use the sauce after the 3 day mark because it contains fresh garlic.
    • Garlic, which has extremely low acidity, could produce botulism (a serious toxin) when stored for too long, and that is not a risk worth taking.
  • Bring sauce to room temperature before serving.
  • Depending on taste preference, the cilantro may be omitted. Simply use more parsley in its place.
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Nutrition Information

Calories: 130kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 299mg | Potassium: 82mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 802IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressings, Dips or Sauces, sauce
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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