Inter Foods : Ep3

Inter Foods : Argentinian Chimichurri Sauce with Steak Argentinian heaven!

by Thomas M. Tillman
My recipe for Argentinian Chimichurri sauce contains a combination of fresh and dried herbs – I like how it gives a welcome freshness to the juicy steak. Learn how to make this herbaceous treasure below…
Argentinian Chimichurri Sauce with Steak
Steak is one of life's great luxuries. What to pair with a steak is pretty much infinite. Frites? Yes! I'll have me some of those. Creamy mushroom sauce? Hold. Me. Back. In truth, I'll eat pretty much anything with a steak, but one of my most favourite accompaniments is Chimichurri sauce. I love nothing more than drizzling this delicious herby Argentinian Sauce over a juicy rare steak. The two together are a combination made in Gaucho heaven. Perfection in every bite.

Chimichuri, a heavenly blend of herbs

Nobody holds beef in such high esteem as an Argentine, so it's no surprise that Steak and Chimichurri Sauce are never far apart, if ever apart! The earthy herbs, chilli hit and sharp sourness of vinegar are a complex blend of flavour, melding together to form a light, bright sauce that enhances the rich meat. To make my sauce a little more flavoursome and light, I'll add half dried oregano and half fresh. It adds fragrance and flavour to the finished sauce. For the vinegar, I always use red wine vinegar or sometimes a combination of sherry and red wine vinegar. It has a fruitier, rounder flavour that brings the sweet and sour element to the sauce. Beef steak is usually my go to partner for my Chimichurri recipe, but trust me, this sauce works excellently with pretty much anything it comes into contact with. Try it drizzled over roasted lamb, chicken, pork, chorizo sausage or fish - it's even amazing drizzled of simply steamed vegetables like potatoes, beans, cauliflower or carrot. It's that versatile!

How should I serve steak & chimichurri?

For my steak, I love to grill it on the BBQ - it's closest to the hot coals of a Argentinian Parilla. Discover my Argentinian meat marinade recipe, which works excellently with all red and white meats. Alternatively, just season very generously with salt & pepper before grilling. I like my steak best charred on the outside, pink and juicy on the inside and just the right amount of fat to give me a few treats here and there. There was a time when I would scoff a giant steak all to myself and pretty much ignore any sides, but I've actually grown to prefer lots of lighter vegetable dishes to accompany a the meat now and just share one large steak between up to 4 people. It makes for a much less challenging experience. The star of the spread, and served on a big wooden board, is the steak. I'll drizzle a little sauce over and also serve one or two bowls of sauce for everyone to grab and drizzle as they wish. I'll also ALWAYS serve a platter of punched potatoes - these crisp and creamy potatoes are up amongst my favourite of all foods. If you've never punched a potato - I urge you to do so immediately. Invariably I'll also serve a fresh green salad and lastly my heirloom tomato salad - sweet and light - what's not to love about fresh tomatoes!? All this will be washed down with one or five glasses of fruity Argentinian Malbec or for the non drinkers a huge pitcher of tart lemonade. For a simple, and highly effective showstopper, this steak & chimichurri sauce recipe is a winner every time.


  • 1/2 cup fresh flat-leaf parsley (stems and all)
  • 1 tbsp red wine vinegar
  • 3 garlic cloves
  • 1 tbsp dried oregano leaves
  • 1 tbsp fresh oregano leaves
  • 1 tsp mild red pepper flakes
  • 1 cup extra virgin olive oil
  • Salt & pepper


  • In a food processor, blend all the ingredients together until very finely combined. Decant into a bowl, cover with plastic wrap and leave at room temperature to develop in flavour for an hour.
  • Serve drizzled over meat. It works wonderfully with a steak, obviously but will also marry well with other meats and poultry and even seafood. If I don't eat all the Chimichurri in one sitting, I'll use it within a day or so as a marinade for another meat.