chimichurri in bowl with provoleta and crispy potatoes
Photo: Yuki Sugiura
Total Time:
10 mins
Makes about 3/4 cup

Bright and tangy, this herb-and-garlic sauce is an Argentinian specialty; drizzle it over grilled meat like these Tri-Tip Steaks, or over vegetables like in our Eggplant Provoleta with Crispy Potato Wedges.


  • 2 tablespoons red-wine vinegar

  • 1 small garlic clove, minced (¼ teaspoon)

  • ¼ teaspoon red-pepper flakes

  • Kosher salt and freshly ground pepper

  • 1 cup packed fresh flat-leaf parsley leaves and thin stems, finely chopped

  • 2 tablespoons chopped fresh oregano leaves

  • ¼ cup extra-virgin olive oil


  1. Combine vinegar, garlic, red-pepper flakes, and 1/4 teaspoon salt in a small bowl. Add parsley and oregano, then stir in oil. Season with salt and pepper. Chimichurri can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving.

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