Chimichurri for Grilled Steaks
Chimichurri is a vibrant and zesty sauce of fresh parsley, garlic, and oregano—and, of course, vinegar and olive oil.
It serves as the perfect counterpoint to the rich, smoky flavors of grilled meats, with its bright acidity and fresh, herbaceous punch cutting through the fat and cleansing the palate. Traditionally, it is served as a condiment at the table rather than used as a marinade, allowing the pure flavor of the grilled beef to shine. I also love this sauce because the simplicity of the ingredients really shows what high-quality oils and vinegar can do.
Both Argentina and Uruguay lay claim to the creation of chimichurri. I am not going to wade into that debate but will leave a thank you to both from my steak!
This recipe features our Ultimate Red Wine Vinegar and AVW California Organic Olive Oil.
Which vinegar to use, and why
Chimichurri is herbs suspended in acid and oil. Red wine vinegar is traditional and has the weight to sit next to grilled meat. We use Ultimate Red Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.
Make it ahead and keep it
It keeps covered in the fridge and the flavor settles overnight, which usually improves it.
What to cook next
Try Vinegar Marinade, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.
