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Red Chimichurri: An Authentic Recipe for this Argentinian Sauce
This recipe can easily be halved, but if you're like us, you'll find uses other than steak for this delicious condiment; we also like it on grilled pork, fish and other seafood. Chimichurri can be stored in an airtight container in the refrigerator for up to a week; bring to room temperature before serving.
1½
Cups
Tip
Don't substitute fresh oregano. The stronger flavor and texture of dried oregano is a hallmark of chimichurri.
15 minutes
Plus cooling
Ingredients
-
¾
cup grapeseed or other neutral oil
-
¼
cup sweet paprika
Directions
-
01In a small saucepan over low, combine the oil, paprika, pepper flakes and oregano. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes. Remove from the heat and stir in the garlic. Let cool to room temperature.
Reviews
June 23, 2026
revelation
great depth of flavor. made both green and red chimichurri to go with a picanha and the red stole the show!
April 29, 2026
Was very good on PAN-SEARED STEAK
Very tasty.
September 2, 2025
Make this NOW!
We absolutely love this stuff and always have a jar of it in the fridge. Make it as is if you are OK with some heat and nice smoky flavors. The balsamic vinegar really brings a nice rounded robust flavor to the party. We use it on everything vegetarian - grain bowls, baked potatoes, stews, soups, roasted veg - it's not just for meats!
August 17, 2025
So different! So great!
Absolutely loved this. It's very complex and almost jammy when it sits. Be sure to stir it up before using - perhaps it was a bit thicker because I had it resting in the fridge before using the first time. I will def bring out earlier to come to temp more. Very deep flavors - I used all the measurements as written. Thanks!
July 24, 2025
Deep Flavor
I used this (everything came together easily in a Mini-Prep) on a medium rare rib eye. I started out using the chimichurri sparingly, thinking it might overwhelm the already delicious steak. But it was so good that I used a lot. It just hits so many notes (spicy, vegetal, sweet) and marries perfectly with the rib-eye. I'll definitely try it out on other proteins.
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This stuff is addictive. I've made it twice with the Argentinian steak and eat the leftovers (it makes a decent amount) on everything from vegetables to fish. I found it a little spicy with the 1/4 cup red pepper so dialed that back a bit second time around.