Chimichurri

Chimichurri is the sharp, herby, garlicky sauce that cuts straight through a fatty steak. It's a small shelf, but a good one. El Chori make it in jars, in Tangy Classic, Zesty Coriander, Smoky Paprika and Hot Jalapeño, plus a four pack if you can't pick. Elk Creek's Chimi-Churri Dressing Mix & Rub does double duty as a dry rub or a mix-your-own sauce. Spoon it over rested steak, snags or grilled veg. Flat $10 shipping Australia-wide.

What is chimichurri sauce?

Chimichurri is an uncooked herb sauce from Argentina and Uruguay, traditionally served with grilled beef at an asado. The classic green version is built on parsley, garlic, oregano, vinegar and oil. It's sharp and fresh rather than rich, which is exactly why it works on fatty, smoky cuts.

Red vs green chimichurri

Green chimichurri (chimichurri verde) is the one most people know: herbs up front, bright acidity, plenty of garlic. Red chimichurri (chimichurri rojo) leans on paprika or dried chilli for a smokier, warmer flavour and a deeper colour. Neither is more correct. Green suits steak and chicken when you want freshness; red pairs well with lamb, chorizo and charred veg.

Which chimichurri for which cook

Can't decide? The El Chori Chimichurri Four Pack covers all four. See the full El Chori range.

How to use chimichurri on steak

Season your steak simply first. Salt and pepper, or an SPG rub, is plenty. Cook it how you like it, let it rest, slice against the grain, then spoon chimichurri over the top. Adding it after cooking keeps the herbs green and bright instead of scorched. Our guide to resting steak covers the bit in between.

A dry mix like Elk Creek's gives you another option: rub it on before the grill for an herby crust, then mix more with oil and vinegar for a sauce at the table.

Beyond the steak

• Toss through grilled corn, zucchini or potatoes.
• Stir into mayo for a quick burger sauce.
• Use as a marinade base for chicken thighs or lamb.
• Spoon over fried eggs and toast.

Hunting for more ways to dress beef? Browse our steak rubs and seasonings, beef rubs and marinades.

Frequently asked questions

What do you eat chimichurri with?

Chimichurri is traditionally eaten with grilled beef, especially at an Argentine asado. It also works on lamb, chicken, pork, snags, prawns, fish and grilled vegetables. Its acidity and garlic cut through fat, so it shines on rich cuts. Try it on eggs, in sandwiches or stirred through roasted potatoes too.

What is the difference between red and green chimichurri?

Green chimichurri is herb-led, usually parsley and oregano with garlic, vinegar and oil. Red chimichurri adds paprika or dried chilli, giving it a smokier, warmer flavour and a reddish colour. Green is fresher and suits steak and chicken; red is deeper and pairs nicely with lamb, chorizo and charred vegetables.

Should you put chimichurri on steak before or after cooking?

Mostly after. Spooning chimichurri over rested, sliced steak keeps the herbs fresh and stops them burning on the grill. Some cooks also marinate the meat in a little chimichurri before cooking. A dry chimichurri mix can be used as a rub beforehand, then made into a sauce for serving.

How long does chimichurri last?

Follow the storage advice on each jar for opened shelf life. Homemade fresh chimichurri usually keeps a few days in the fridge, as the herbs darken over time. Keep the herbs covered with oil and use a clean spoon each time to help it last.