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Chimichurri Sauce

Chimichurri Sauce

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This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef.


  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 3–4 garlic cloves, thinly sliced or finely chopped
  • 1 tsp. kosher salt, plus more
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • 2 Tbsp. finely chopped oregano
  • ¾ cup extra-virgin olive oil

Recipe Preparation

  • Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.

  • Remove meat from marinade, pat dry, and grill.

  • Spoon reserved chimichurri over grilled meat.

Recipe by The Bon Appétit Test Kitchen

Nutritional Content

Makes about 2 cups. 1 tablespoon contains: Calories (kcal) 54.7 %Calories from Fat 95.6 Fat (g) 5.8 Saturated Fat (g) 0.8 Cholesterol (mg) 0 Carbohydrates (g) 0.5 Dietary Fiber (g) 0.1 Total Sugars (g) 0.1 Net Carbs (g) 0.4 Protein (g) 0.1 Sodium (mg) 35.8

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Reviews SectionEverything is fine except too much red wine vinegar. I'd suggest to start with half, then add more at the end to taste. If you do this, you will avoid what others have said about too much vinegar. Also, if you prefer OO rather than EVOO, go for it.Also, experiment with other herbs if you like and/or change the ratio of herbs to your tastebuds.Marty McFlyComptonBruh07/15/20Made this for a party with steak kebabs and it was a total hit! I used less vinegar and I found that adding some honey really helped tone down the overpowering acidity. Will be making this again for sure!AnonymousColorado 07/13/20Vinegar bomb! I went against my own better judgment and followed the recipe exactly. So acidic. So I added more of everything other than vinegar and oil plus a cup of fresh mint and some swigs of fish sauce (anchovies would also be great).I really, really wish I would have read the reviews before I made this recipe. The red wine vinegar was overpowering. I managed to salvage the sauce by slowly adding in baking soda. My parents both liked it once the vinegar was toned down. I would cut the vinegar by at least half. It's easier to add more than to try to take it away.Vinegar bomb. Absolutely disgusting. I tried to fix this recipe but it was beyond saving so I dumped it down the drain.Awesome. One of my favorite recipies: flank steak grilled on the BBQ with this chimichurri sauce.I love it... There was not too much vinegar IMO. Everything was just right. I shared it with the neighbors and they thought I was an incredible chef. I ended up sharing the recipe with them since they loved it so much.AnonymousSan Francisco06/12/20Delicious. My husband and I just ate this with some really good tri-tip. Don't listen to the haters, the vinegar makes this sauce amazing. It was so good we were spooning it into our mouths. The only sub./change we did was 2 red chiles instead of one; seeds and flesh. So good, we had leftovers of it and will have it with tacos tomorrow.MBMPortGreenville, SC, USA06/09/20As many others have stated, if you follow the recommendation for 1/2 cup of red wine vinegar, you are going to have a pretty inedible end result. I’d almost hope that was a typo, because I halved the dose of vinegar and it was STILL too strong. I had to let it stratify from the oil and then remove vinegar with a spoon.My official recommendation if you use this recipe is 1/8th cup red wine vinegar. You’re just looking for a splash of brightness from the acid, not a vinegar dressing with a few herbs in it.Blake.w.lSan Diego California 06/04/20First BA recipe I made that was a huge L, so much vinegar, chimichurri is so good but this one is not.shmeilVancouver, Canada05/19/20This recipe calls for a stupid amount of vinegar. I followed the directions precisely, the end result went straight down the garbage disposal. Such a powerful vinegar smell it was inedibleAnonymousLOS ANGELES05/18/20Waaaay too much cilantro and red wine vinegar. Thought I would give it a try but I've never seen a recipe for chimichurri with cilantro in it and now I know why.Made this for a steak sandwich using flank steak and take and bake french baguette. While I totally agree that on its own it feels like the vinegar will be overpowering, it was actually superb on the steak and mixed with bread. I didn't have cilantro so just used extra parsley and mint. Loved it!shayswizzleLOS ANGELES04/29/20As with any recipe, I always tweak based on my taste & what I had. I used parsley, cilantro, garlic, minced garlic, specialty chili olive oil, lemon juice, rice vinegar, celery salt & pepper. There were a lot of comments about it being too vinegary, so I adapted accordingly. Let me tell you this is delicious!AnonymousNorthern CA04/22/20AnonymousNew york10/30/19The amount of vinegar in this MUST be a typo, no? We cut the vinegar in half and it was still overpowering.I recommend leaving out the vinegar until the end, and then slowly adding it to taste.I want to first say I am a huge fan of the test kitchen. This recipe is the rare exception when I say it is not even close to good. It seems more like a salad dressing than a Chimichurri sauce. Not enough parsley, too much vinegar. Call it something else - just call it a marinade - but Chimichurri it is not. Sad to write this!that looks pretty good. I order mine from they actually do a good jobAnonymousLos Angeles06/11/19Use the recipe as a guide. You can go for different herbs, different vinegars/acids, different peppers. Basil and mint work well alongside the cilantro and parsley, so just go with whatever's in your fridge/garden (though stay away from the hardy ones like sage and rosemary, obviously). I omit the oregano 'cuz, eh. It can be a bit vinegary (which I personally enjoy), but if that's not your deal then cut down on the vinegar and add lemon/lime juice at the end until it's to your liking. This is what I make when I have too many herbs in the fridge and want them to last a week longer than they would otherwise. Each time it comes out a bit different. Sometimes I have peppers, sometimes I don't. Sometimes I have red onions instead of shallots. Sometimes I have green garlic instead of your normal stuff. It's all good. And don't be misguided by the photos, it works well on a veggie diet, as well! Rather than marinating tofu or veggies in it (which you can do), I think its better just as a dressing for fried tofu or roasted veggies. Goes great on some rice with pickled red onions as well. I had some in my fridge the other day and laid it out on the table with some bread while some friends were over, it was gone in minutes.jakefrombarcelonaBarcelona06/09/19Excellent recipe. Love, love, love chimichurri.Substitute rice wine vinegar and 1 lime for your acid , and add 1/2 bunch of mint and a teaspoon of fishsauce for an Asian twist.John TrimarcoTexas06/03/19Waaaaaaaay too much vinegar! That vinegar overpowers the herbs; all you can taste is vinegar so you miss the flavors of the beautiful fresh herbs, garlic, and shallots. I suggest vinegar and fresh lemon juice to taste.AnonymousSan Diego, CA02/24/19This is good but make it great by using white Balsamic in place of the red wine vinegar. It’s so much better! Personally not a fan EVOO just to much bite.Nate.wattsJuneau 07/05/18Why can we only see 4 reviews? Would love to hear if this is a great recipe but I have all kinds of distracting ads to the right and above - I understand you need to make money but the site is unusable!This sauce is absolutely fantastic! & Fresh is always the way to go. Make it love it...Excellent marinade! I've used this twice, and the third time, I added 1 tbsp of cumin and poured over the steaks while they were resting instead of using it as a marinade. Excellent!!