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A close-up of a bowl filled with chimichurri sauce, showing finely chopped green herbs mixed with oil and vinegar.

Simple Chimichurri Sauce

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This chimichurri is bold, briny, and herb-forward with just enough heat and acidity to make every bite pop. A pantry-friendly, no-blender-required sauce that's excellent spooned over steak.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Dressing/Condiment
Cuisine: Argentinian, Steakhouse
Ingredients Equipment Method Notes

Ingredients
  

Simple Chimichurri Sauce
  • 1 bunch parsley leaves finely chopped
  • ¼ teaspoon dried bay leaf powder
  • ½ teaspoon dried oregano or 1 tablespoon fresh, minced
  • ¼ teaspoon garlic powder or ½ clove fresh, minced
  • ½ teaspoon chili flakes
  • Red wine vinegar to taste
  • Kosher salt to taste
  • ¾ cup extra-virgin olive oil

Equipment

  • Mixing bowl or jar
  • Spoon or whisk

Method
 

  1. Combine parsley, bay leaf, oregano, garlic, chili flakes, red wine vinegar, kosher salt, and olive oil in a mixing bowl or jar.
  2. Stir thoroughly to combine.
  3. Adjust seasoning and vinegar to taste.
  4. Let sit for at least 30 minutes (ideally 3–4 hours) to let flavors marry.
  5. Store in an airtight container in the fridge for up to 1 week.

Notes

Storage: Keep in an airtight jar in the fridge for up to a week; the parsley will darken a touch but the flavor holds. Bring it to room temperature and give it a stir before spooning over steak.

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