Argentine chimichurri sauce: recipes classic and from Gordon Ramsay. What does it taste like and what is it eaten with


Meat with chimichurri sauce

Chimichurri is a sauce originally from Argentina and widely distributed in Latin America. Argentina is a country of good steaks and of course chimichurri was invented for meat.

Its spicy, spicy taste goes well with beef, pork, lamb and chicken. The sauce is somewhat reminiscent of salsa verde (salsa verde), the same green sauce, but simpler in composition. After all, what chimichurri sauce consists of is the base for classic salsa sauce.

What does it taste and smell like?

The taste of chimichurri is moderately spicy and garlicky. The same goes for the aroma, which in addition to the smell of garlic is also very refreshing. All this is thanks to the large amount of greens included in the sauce.

Olive oil and lemon juice add their own flavors, making it lighter. All this goes great with meat and seafood.

What do they eat with?

First of all, of course, fried meat. Be it steaks, kebabs or just pieces of pork or beef fried in a frying pan. Any dish cooked over charcoal goes well with the sauce.

They eat fish steaks, shrimp, langoustines with it and even use it as sauce for oysters. It can also be added to pasta or as salad dressing for Greek salad. Even ordinary scrambled eggs will sparkle with new colors when you add chimichurri.

It can also be served as deep sauce, for example for French fries or snacks. Yes, just pour it over a sandwich with your favorite sausage or boiled chicken, which is always a little dry. By the way, it can also be used as sauce for boiled pork or tongue.

It is also good as a marinade for meat, chicken or fish. Try marinating kebabs in it and surprise your guests with a new taste of a familiar dish.

Chimichurri seasoning will soften the meat and infuse it with its flavors. And it will be even tastier if you serve focaccia with chimichurri with the meat. Which will replace regular bread.

Classic chimichurri sauce recipe

Argentine chimichurri sauce
Argentine chimichurri sauce

The classic sauce consists of parsley, garlic and olive oil, and it is also possible to add other herbs. Our recipe will use cilantro, because sauce for meat with cilantro is made in different cuisines of the world.

But oregano or thyme will also not be bad in this sauce. All these herbs are very common in Latin American countries. The only thing is that parsley is usually taken three times more than other greens. And of course, with the addition of sourness – lemon or lime juice, but you can also add good vinegar.

Sauce composition:

  • Parsley – 1 bunch
  • Cilantro – 0.3 bunches
  • Garlic – 2 cloves
  • Dry hot pepper – 0.3 tsp.
  • Lemon juice – 2 tsp.
  • Extra Virgin olive oil – 70-100 ml
  • Salt to taste

How to cook:

  1. We tear off the parsley leaves from the stems and chop them together with cilantro, which you don’t need to tear off, its stems are soft and fragrant.
  2. Pour in the oil and stir until the oil draws out the aromas of the herbs, grate the garlic and add it to the sauce.
  3. Add some salt and hot pepper, mix again.
  4. Pour in lemon juice, stir again and the sauce is ready!

    Jalapeno peppers

As you can see, making chimichurri sauce at home according to the recipe is not difficult. Peppers can be used not only dried, but also fresh, for example chili or jalapeño. And be sure to try making sauce with jalapeno and cilantroit’s something.

You can also grind all the ingredients in a blender, but this is not quite classic. It is not forbidden to add cumin and basil, but the main thing is to let the sauce brew. And you will understand why chimichurri sauce for meat was not invented in vain.

By the way, according to our recipe, chimichurri can be saved for the winter. Thoroughly sterilize the jar in which you will store the sauce and close the lid tightly.

Recipe from Gordon Ramsay

And here is the recipe for steak from chef Gordon Ramsay in his inimitable style. His recipe does not use spicy ingredients, but increases the amount of herbs.

One of which is mint, which is so loved in England and is the basis of mint sauces for meat, mainly for lamb.


  • parsley – 0.5 bunch;
  • dill – 0.5 bunch;
  • cilantro – 0.5 bunches;
  • mint – 0.5 bunch;
  • garlic – 1 clove;
  • lemon – 1 pc.;
  • fresh oregano – 1 tbsp. l.;
  • olive oil – 100 ml;
  • salt sugar to taste.

How to do:

  1. Crush the garlic with salt and sugar in a mortar or make garlic puree.
  2. Add herbs, zest and juice of half a lemon to it, continue grinding.
  3. Then pour in the oil and mix everything well.

Of course, all this can be chopped with a blender, we are simply giving the original recipe from the chef. The main thing is to spread this sauce on the still hot steak, allowing it to soak in the flavors of the chimichurri.

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