Chimichurri

An uncooked sauce of finely chopped parsley, oregano, garlic, red wine vinegar, and olive oil, the essential accompaniment to Argentine and Uruguayan grilled meats (asado).

Flavor Profile

Herbaceous, garlicky, and tangy, with dried oregano providing an earthy backbone distinct from fresher, greener herb sauces.

Culinary Uses

Condiment for grilled steak and other asado meats, spooned on generously; marinade for meats before grilling.

Regional Variations

Chimichurri rojo adds paprika and chili for a red-tinted, spicier variant; Uruguayan versions sometimes include bell pepper for sweetness.

Storage

Refrigerate; keeps about a week to ten days as the vinegar helps preserve the fresh herbs somewhat longer than purely oil-based green sauces.

Do not confuse with Italian salsa verde or Moroccan chermoula (Europe and Africa batches) — three independently developed green sauce traditions.