Brazilian Steakhouse Chimichurri

Name: Brazilian Steakhouse Chimichurri Sauce
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: South American
Ingredients: 1 cup fresh parsley, finely chopped; 1 tbsp fresh oregano, finely chopped; 1 green onion, finely chopped; 4 cloves garlic, minced; 1 tsp garlic chili oil; 1 tsp red pepper flakes (optional, for spice); salt, to taste; black pepper, to taste; 1/2 tsp smoked paprika; 3 tbsp red wine vinegar; 1/2 cup olive oil

This Brazilian steakhouse chimichurri is a vibrant, herb-forward sauce made with fresh parsley, oregano, garlic, and red wine vinegar that elevates grilled steak with authentic South American flavor.

🌍South American 🏷️Chimichurri 🏷️Steak sauce 🏷️Brazilian 🏷️Argentinian Sauce

🏷️

🏷️Condiment

-0:00

jackiehartlaubonTikTok

Total

10 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1 cup fresh parsley, finely chopped
1 tbsp fresh oregano, finely chopped
1 green onion, finely chopped
4 cloves garlic, minced
1 tsp garlic chili oil
1 tsp red pepper flakes (optional, for spice)optional
salt, to taste
black pepper, to taste
1/2 tsp smoked paprika
3 tbsp red wine vinegar
1/2 cup olive oil

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Instructions

1
Finely chop the fresh parsley, fresh oregano, and green onion. Place them in a medium-sized bowl.
2
Mince 3-4 cloves of garlic and add them to the bowl with the herbs.
3
Add the garlic chili oil, salt, pepper, and smoked paprika to the bowl.
4
Pour in the red wine vinegar and olive oil.
5
Stir everything together with a fork until well combined.
6
For best results, let the chimichurri sit for a while to allow the flavors to meld before serving over grilled steak or other meats.

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Tips & Notes

Pro tips

Finely chop all herbs by hand or pulse in a food processor briefly—over-processing makes the sauce watery and dulls the fresh herb flavor.
Use red wine vinegar for authentic tang; white vinegar is sharper and overpowers the herbs.
Taste and adjust salt last—garlic chili oil adds saltiness, so start conservatively.
Let the finished sauce rest at room temperature for 15 minutes before serving so flavors meld and oils release.

Substitutions

Fresh parsley → cilantro (note: shifts flavor profile toward Mexican chimichurri, milder herb character)
Red wine vinegar → sherry vinegar or white wine vinegar (note: white vinegar is sharper; use slightly less)
Garlic chili oil → extra virgin olive oil + 1/4 tsp cayenne pepper (note: less convenient but achieves similar heat)

Storage & make-ahead

Store chimichurri in an airtight container in the refrigerator for up to 5 days; stir before serving. Does not freeze well due to herb texture loss.

Common Questions

Can I make chimichurri ahead of time?

Yes. Mix the sauce up to 24 hours ahead and refrigerate in an airtight container. The flavors deepen as it sits, so it's actually better made a few hours in advance.

What's the difference between chimichurri and pesto?

Chimichurri uses fresh parsley and oregano with red wine vinegar and garlic for a tangy, herby profile, while pesto is typically basil-based with nuts and cheese for a creamy texture.

How spicy is this chimichurri?

The garlic chili oil provides mild heat; red pepper flakes are optional for extra spice. Adjust both to your tolerance—start with less and add more if needed.