12 Delicious Authentic Chimichurri Mouthwatering Recipes

Flavorful, vibrant, and utterly irresistible, chimichurri is the secret sauce that can transform any meal from ordinary to extraordinary. Whether you’re grilling up a storm or simply looking to add a zesty kick to your dishes, our roundup of 12 authentic chimichurri recipes promises to delight your taste buds and inspire your next culinary adventure. Dive in and discover how this Argentine gem can elevate your cooking game!

Grilled Steak with Authentic Chimichurri Sauce

Craving a bold, herbaceous kick to elevate your steak game? This grilled steak with authentic chimichurri sauce delivers vibrant flavors with minimal fuss.

Ingredients

• 1.5 lbs grass-fed ribeye steak, 1.5 inches thick
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 4 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat grill to high heat, aiming for 450°F.
2. Season steak evenly with kosher salt and black pepper. Let sit at room temperature for 30 minutes.
3. Grill steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 130°F.
4. Transfer steak to a cutting board. Rest for 10 minutes to allow juices to redistribute.
5. While steak rests, combine parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes in a bowl. Stir well to emulsify.
6. Slice steak against the grain into 1/2-inch thick pieces.
7. Drizzle chimichurri sauce over sliced steak or serve on the side.

Unleash the robust flavors of this dish by pairing it with a crisp, chilled glass of Malbec. The chimichurri’s bright acidity cuts through the steak’s richness, while the herbs add a fresh, aromatic finish.

Authentic Chimichurri Chicken Skewers

Outstanding for summer grilling, these skewers bring bold Argentine flavors to your table with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh flat-leaf parsley
• 3 tbsp finely chopped fresh oregano
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri marinade.
2. Add chicken pieces to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F). Thread marinated chicken onto soaked skewers, leaving small gaps between pieces.
4. Grill skewers for 5-6 minutes per side, or until chicken reaches an internal temperature of 165°F and exhibits a slight char.
5. Remove skewers from grill; let rest for 3 minutes before serving to allow juices to redistribute.

Perfectly charred edges contrast with the juicy, herb-infused chicken. Serve atop a bed of quinoa or with grilled vegetables for a complete meal.

Roasted Vegetables with Authentic Chimichurri Drizzle

Whip up a vibrant, nutrient-packed dish that’s as colorful as it is flavorful. Roasted Vegetables with Authentic Chimichurri Drizzle brings a fresh twist to your table with minimal effort.

Ingredients

• 2 cups mixed root vegetables (carrots, parsnips, and beets), peeled and cubed
• 1 cup Brussels sprouts, halved
• 3 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss mixed root vegetables and Brussels sprouts with 3 tbsp olive oil, sea salt, and black pepper until evenly coated.
3. Spread vegetables in a single layer on the prepared baking sheet. Roast for 25 minutes, or until edges are caramelized and tender when pierced with a fork.
4. While vegetables roast, combine parsley, oregano, minced garlic, red wine vinegar, 1/2 cup olive oil, and red pepper flakes in a bowl. Stir until well blended.
5. Transfer roasted vegetables to a serving platter. Drizzle with chimichurri sauce just before serving.

Delight in the contrast of crispy, caramelized vegetables against the bright, herby chimichurri. Serve atop a bed of quinoa for a complete meal or as a standout side dish at your next gathering.

Authentic Chimichurri Fish Tacos

Perfect for summer evenings, these Authentic Chimichurri Fish Tacos blend fresh herbs with flaky fish for a vibrant meal.

Ingredients

• 1 lb wild-caught cod fillets, skinless
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 8 small corn tortillas
• 1 cup thinly sliced red cabbage
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, and salt to make chimichurri.
3. Brush cod fillets with 2 tbsp chimichurri, reserve the rest.
4. Grill cod for 3-4 minutes per side until opaque and flakes easily.
5. Warm tortillas on the grill for 30 seconds per side.
6. Flake the grilled cod into large pieces.
7. Assemble tacos with tortillas, cod, red cabbage, and queso fresco.
8. Drizzle with reserved chimichurri and serve with lime wedges.

Great for a light yet satisfying dinner, the tacos offer a crisp texture from the cabbage against the tender fish. Serve with a chilled white wine for an elevated touch.

Grilled Shrimp with Authentic Chimichurri Glaze

Summer grilling just got a major upgrade with this vibrant dish. Succulent shrimp meet a bold, herbaceous chimichurri for a match made in heaven.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, finely minced
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a medium bowl, whisk together olive oil, garlic, parsley, cilantro, red wine vinegar, red pepper flakes, sea salt, and black pepper to create the chimichurri glaze.
3. Thread shrimp onto skewers, leaving small gaps between each for even cooking.
4. Brush shrimp skewers generously with half of the chimichurri glaze.
5. Place skewers on the grill. Cook for 2 minutes per side, or until shrimp turn pink and opaque.
6. Remove skewers from grill. Immediately brush with remaining chimichurri glaze.

Hearty shrimp boast a smoky char, perfectly complemented by the chimichurri’s zesty kick. Serve over a bed of quinoa or alongside grilled vegetables for a complete meal.

Authentic Chimichurri Pork Chops

Just when you thought pork chops couldn’t get any better, along comes chimichurri to prove you wrong. This dish combines the bold flavors of Argentina with the comfort of a classic American cut.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1 inch thick
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill or cast-iron skillet to medium-high heat (400°F).
2. In a bowl, combine parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper to make the chimichurri. Set aside.
3. Season pork chops evenly with salt and black pepper.
4. Grill or sear pork chops for 5 minutes on each side, or until internal temperature reaches 145°F.
5. Remove pork chops from heat and let rest for 3 minutes.
6. Spoon chimichurri over pork chops before serving.

Never underestimate the power of a good sauce to transform a simple dish. The chimichurri adds a vibrant, herby punch that complements the juicy pork perfectly. Try serving these chops over a bed of quinoa for a complete meal.

Quinoa Salad with Authentic Chimichurri Dressing

Mouthwatering and nutritious, this quinoa salad pairs perfectly with the bold flavors of authentic chimichurri dressing. It’s a vibrant dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp sea salt
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1 avocado, diced

Instructions

1. In a medium saucepan, combine quinoa, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed. Tip: Let quinoa sit covered for 5 minutes off the heat for fluffier grains.
3. While quinoa cooks, whisk together olive oil, red wine vinegar, parsley, garlic, red pepper flakes, and cumin in a small bowl to make the chimichurri dressing.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and avocado.
5. Pour chimichurri dressing over the salad and toss gently to combine. Tip: Add dressing gradually to ensure the salad isn’t overdressed.
6. Let the salad sit for 10 minutes before serving to allow flavors to meld. Tip: For best results, serve at room temperature.

You’ll love the contrast of the fluffy quinoa against the crisp vegetables, all brought together by the herbaceous chimichurri. Try serving it alongside grilled chicken or fish for a complete meal.

Authentic Chimichurri Lamb Chops

Fire up your grill for these Authentic Chimichurri Lamb Chops, a dish that marries bold flavors with succulent meat.

Ingredients

• 8 lamb loin chops, 1 inch thick
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh oregano leaves, finely chopped

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, garlic, red pepper flakes, salt, black pepper, and oregano to make the chimichurri sauce.
3. Reserve 1/4 cup of the chimichurri sauce for serving.
4. Brush both sides of the lamb chops with the remaining chimichurri sauce.
5. Grill lamb chops for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F.
6. Remove lamb chops from grill and let rest for 5 minutes.
7. Serve lamb chops drizzled with the reserved chimichurri sauce.

Tender and juicy, these lamb chops boast a vibrant chimichurri that’s herbaceous with a hint of heat. Perfect for pairing with a crisp salad or roasted vegetables.

Grilled Corn with Authentic Chimichurri Butter

Nothing beats the smoky sweetness of grilled corn, especially when slathered with a vibrant chimichurri butter. This dish is a summer staple that’s as easy to make as it is delicious.

Ingredients

• 4 ears of fresh corn, husks removed
• 1/2 cup unsalted butter, softened
• 1/4 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a medium bowl, combine softened butter, parsley, oregano, garlic, red wine vinegar, red pepper flakes, and salt. Mix until fully incorporated.
3. Place corn on the grill. Cook for 10 minutes, turning every 2 minutes for even charring.
4. Remove corn from grill. Immediately slather with chimichurri butter while still hot.
5. Serve immediately. For an extra kick, sprinkle with additional red pepper flakes.

The grilled corn boasts a perfect char, while the chimichurri butter adds a herby, tangy punch. Try serving it alongside grilled meats or as a standout side at your next barbecue.

Authentic Chimichurri Portobello Mushrooms

Savory and vibrant, these Authentic Chimichurri Portobello Mushrooms are a game-changer for your grill game. Perfect for a summer BBQ or a quick weeknight dinner.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F.
2. In a medium bowl, whisk together the olive oil, red wine vinegar, parsley, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
3. Brush both sides of the Portobello mushrooms with the chimichurri sauce, reserving half for serving.
4. Place the mushrooms on the grill, gill side down, and cook for 5 minutes.
5. Flip the mushrooms and cook for an additional 5 minutes, or until they are tender and juicy.
6. Remove the mushrooms from the grill and let them rest for 2 minutes before slicing.
7. Serve the mushrooms with the reserved chimichurri sauce drizzled on top.

Grilled to perfection, these mushrooms boast a meaty texture and a bold, herby flavor. Try serving them over a bed of quinoa or alongside a crisp green salad for a complete meal.

Beef Empanadas with Authentic Chimichurri Dip

Unwrap the flavors of Argentina with these crispy beef empanadas paired with a vibrant chimichurri dip. Perfect for gatherings or a hearty snack, this dish brings a taste of South America to your table.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 tsp salt
• 1 lb ground beef, 80% lean
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup green olives, pitted and chopped
• 1 tbsp olive oil
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tsp red pepper flakes

Instructions

1. In a large bowl, combine sifted flour and salt. Add chilled butter, working it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, stirring until the dough comes together. Wrap in plastic and refrigerate for 30 minutes.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Add ground beef, smoked paprika, and cumin. Cook until beef is browned, breaking it into small pieces, about 7 minutes. Stir in chopped olives. Remove from heat and let cool.
5. Preheat oven to 375°F. Roll out dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
6. Place a spoonful of beef mixture on each circle. Fold over and seal edges with a fork. Place on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until golden brown.
8. For the chimichurri, combine parsley, cilantro, red wine vinegar, extra virgin olive oil, and red pepper flakes in a bowl. Let sit for 10 minutes to meld flavors.

Rich in flavor, the empanadas boast a flaky crust with a savory beef filling. The chimichurri adds a fresh, herby kick. Serve them warm with the dip on the side for an authentic experience.

Authentic Chimichurri Avocado Toast

Get ready to elevate your avocado toast game with this Authentic Chimichurri Avocado Toast recipe. It’s a vibrant, flavorful twist that’s as easy to make as it is delicious.

Ingredients

• 1 ripe avocado, halved and pitted
• 2 slices artisan sourdough bread
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh oregano leaves, chopped

Instructions

1. Preheat a skillet over medium-high heat. Toast the sourdough bread slices for 2-3 minutes per side until golden and crisp.
2. In a small bowl, whisk together the olive oil and red wine vinegar until emulsified.
3. Add the parsley, garlic, red pepper flakes, sea salt, black pepper, and oregano to the bowl. Stir to combine, creating the chimichurri sauce.
4. Scoop the avocado flesh into a separate bowl. Mash lightly with a fork, leaving some chunks for texture.
5. Spread the mashed avocado evenly over the toasted sourdough slices.
6. Drizzle the chimichurri sauce generously over the avocado toast.
7. Serve immediately for the best texture and flavor.

Lightly charred edges of the sourdough contrast beautifully with the creamy avocado and zesty chimichurri. For an extra kick, top with a sprinkle of additional red pepper flakes before serving.

Conclusion

These 12 authentic chimichurri recipes offer a treasure trove of flavors to elevate your meals. Tantalizing and versatile, they’re perfect for home cooks looking to add a fresh, herby kick to their dishes. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your culinary adventures with friends by pinning this article on Pinterest. Happy cooking!