Description
If you have ever stepped into a Brazilian steakhouse like Texas de Brazil, you know that while the endless skewers of grilled meat are the main event, the chimichurri sauce quietly steals the show. It is that vibrant, herbaceous, punchy green sauce that they ladle generously over steaks, chicken, shrimp, and honestly anything else they can find. Chimichurri is not just a sauce; it is an experience. It is the bright, fresh contrast that cuts through rich meats, making every bite even more mouthwatering. The best part is that this authentic chimichurri recipe captures that restaurant magic but is incredibly easy to whip up at home. It is raw, it is real, and it is ridiculously good.
Ingredients
To make a truly memorable chimichurri, you need just a few simple, high-quality ingredients:
1 cup fresh flat-leaf parsley, finely chopped. Avoid curly parsley if you can; it is too tough and lacks the right flavor.
1/2 cup fresh cilantro, finely chopped. This is optional, but it adds an extra layer of freshness that is very typical of Texas de Brazil’s style.
4 cloves garlic, finely minced. Do not skimp here — garlic is one of the stars.
2 tablespoons red wine vinegar. This gives the sauce its signature tang.
1 tablespoon fresh lemon juice. For an added pop of brightness.
1/2 cup extra virgin olive oil. Use a good-quality oil for the best flavor.
1 teaspoon dried oregano. A little earthiness that ties everything together.
1/2 teaspoon crushed red pepper flakes. Adjust more or less depending on how much heat you like.
Kosher salt and freshly ground black pepper, to taste.
Instructions
Start by finely chopping the parsley and cilantro. You want them small but not pulverized — the sauce should have a rustic texture, not a purée. Mince the garlic very finely as well. Chimichurri is all about balance, so you want bits of herbs and garlic that coat your food, not clumps.
In a medium bowl, combine the chopped parsley, cilantro, garlic, oregano, and crushed red pepper flakes. Stir them together gently. Add the red wine vinegar and lemon juice. Stir again to start marrying the flavors. Slowly pour in the olive oil while stirring to emulsify the sauce slightly. You are looking for a loose consistency where the herbs are suspended in oil but not drowning in it. Season generously with salt and pepper. Taste it — it should be bright, tangy, garlicky, a little spicy, and well balanced. Adjust as needed.
Chimichurri tastes best when it has time to sit and let all the ingredients get to know each other. Let it rest at room temperature for at least 15 to 30 minutes before serving. If you can, make it a few hours ahead and refrigerate it, then bring it back to room temperature before using. The flavors deepen and mellow beautifully over time.
Notes
There are few limits to what you can do with a good chimichurri. It is the ultimate steak sauce, no question, but it also does wonders for grilled chicken, pork chops, roasted vegetables, grilled fish, and even lamb. It is amazing tossed with roasted potatoes or drizzled over a fresh tomato salad. Stir a spoonful into a pot of cooked rice or quinoa to instantly wake up the flavors. You can even use it as a marinade for meats before grilling, just know that the acid will tenderize things quickly, so do not marinate too long.
- Prep Time: 10 minutes
Nutrition
- Calories: ~80 calories
- Fat: ~9g