Authentic Red Chimichurri Sauce: Argentina’s Zesty Secret for Grilled Perfection

Experience the vibrant flavors of Argentina with this incredible Red Chimichurri Sauce recipe! A fiery and fresh variation of the classic green chimichurri, this zesty condiment is designed to make grilled steaks sing, but it’s equally delightful with chicken, fish, or even vegetables. Quick to prepare in a food processor, this sauce effortlessly transforms any meal into a memorable and “wow-worthy” culinary experience. Prepare to elevate your grilling game!

Welcome, fellow food enthusiasts, to a delightful gastronomic journey around the globe! This month, join us for our Eat the World Recipe Challenge as we set our sights on Argentina, the second-largest country in South America. Our adventure begins in Buenos Aires, a bustling, cosmopolitan Spanish-speaking metropolis often celebrated as the Paris or Rome of the southern hemisphere. Here, against a backdrop of grand classical architecture and vibrant local housing, we’ll marvel at the captivating spectacle of impossibly beautiful people dancing the fiery tango. We’ll feel the pulsating heartbeat of its vibrant masses as we immerse ourselves in the crackling nightlife that truly comes alive in the late hours. Indulge your senses with aromatic grilled street food, fresh seafood, and sweet, succulent fruits. Perhaps we’ll join the throngs in a stadium, cheering on the local team in a rousing game of soccer—the nation’s undisputed favorite pastime. But our Argentine exploration doesn’t stop there; we’ll soon leave the city’s hustle behind for the wild, open expanses.

Saddle up your horse and let’s ride alongside a group of handsome gauchos as they canter across the vast Pampas—the wide, wild, and wonderfully fertile grasslands that stretch from Buenos Aires all the way down to Patagonia at Argentina’s southern tip. After a day of exhilarating riding, we’ll gather around a crackling campfire, resting our weary bones under the darkening sky. Our nostrils will quiver with anticipation at the smoky aroma of thick slabs of beef sizzling over the flames, juices hissing as they hit the searing heat and vaporize into the night air. We can barely wait for the juicy steak to be cooked to tender perfection. Pedro, one of our gaucho hosts, spears a massive piece of char-grilled meat with his fork, then expertly places it onto our waiting tin plate. He adds a generous spoonful of a mysterious, aromatic, and red-speckled sauce. The heady aromas of garlic, fresh herbs, and smoky meat weave an enchanting spell on our senses. As the night sky swirls above, we experience the encompassing magic of this unforgettable land, all while savoring a taste that truly defines Argentina.

It’s no secret that Argentinians are passionate about their beef. In fact, they are the second largest consumers of beef in the world (surpassed only by Uruguay), consuming an astounding 120 pounds of beef per capita per year—a stark contrast to Canada’s 58 pounds. This immense love for beef is deeply woven into the fabric of Argentine culture, fueled by the vast herds of cattle that roam the Pampas, an essential part of the nation’s economy. And when it comes to preparing and serving that exquisite beef, Argentinians are masters. The zesty and herbaceous chimichurri sauce is the undisputed favorite accompaniment, a culinary icon that elevates every cut of meat. While the traditional Green Chimichurri is widely known and loved, this smoky, spicy Red Chimichurri offers a vibrant alternative that is equally captivating. Built upon a base of sweet red bell pepper and fresh parsley, this red version is beautifully rounded out with the perfect balance of smoky paprika, tangy red wine vinegar, and rich, creamy olive oil. It’s a spectacular sauce that takes any grilled steak—or any grilled meat, for that matter—to an entirely new level of flavor and delight.

When preparing our steaks, I often like to use a simple yet effective dry rub, gently massaged onto the meat with a thin drizzle of olive oil before grilling. This adds another layer of flavor and helps achieve that perfect crust. I’ve included the recipe for my go-to dry rub below, making it easy for you to replicate this fantastic flavor combination at home.

Crafting Your Own Argentinian Red Chimichurri Sauce

Making this incredible Red Chimichurri Sauce couldn’t be simpler! It requires minimal effort and delivers maximum flavor, making it a perfect choice for both novice and experienced cooks. The beauty of this recipe lies in its straightforward preparation, allowing you to create an authentic taste of Argentina with ease.

Gather Your Ingredients

The process begins with gathering your fresh, vibrant ingredients. Each component plays a crucial role in building the complex flavor profile of this sauce. You’ll need fresh red bell pepper, red onion, a generous bunch of flat-leaved parsley, fresh garlic cloves, smoked mild paprika, salt, dried oregano, dried red chili flakes, red wine vinegar, and high-quality olive oil. Opt for fresh ingredients whenever possible, as they make a noticeable difference in the final taste of your chimichurri.

The Magic of the Food Processor

Once your ingredients are ready, the food processor does most of the heavy lifting. Simply add the bell pepper chunks (stem and seeds removed), chopped red onion, packed parsley leaves, garlic, paprika, salt, oregano, and chili flakes into the bowl of your food processor. Pulsing these ingredients together will quickly achieve the desired consistency. The goal is a finely chopped mixture that still retains a bit of texture—avoid over-processing to prevent it from turning into a smooth paste. This chunky texture is key to the authentic chimichurri experience, allowing you to savor each distinct flavor as you enjoy the sauce.

And if you happen to be without a food processor, don’t despair! While it might require a bit more manual effort, you can absolutely achieve a fantastic chimichurri by hand. Imagine enlisting the help of several tiny elves, diligently spending an afternoon chopping up all the ingredients with their miniature knives until they are very finely cut. This meticulous hand-chopping method will produce a sauce with an even more rustic and nuanced texture, something akin to this:

Once your ingredients are finely chopped, add the red wine vinegar and the olive oil. Give it another quick pulse in the food processor, just enough to combine everything while keeping the texture coarsely ground. Remember, you’re aiming for a sauce with body and bite, not a smooth puree. The texture is crucial for that authentic chimichurri experience. Scrape your freshly made sauce into a serving bowl or an airtight storage container. While delicious immediately, allowing it to sit for at least half an hour before serving allows the flavors of the onion, garlic, and chili flakes to meld and deepen, creating an even more harmonious and mellow taste.

Then, the moment of truth: generously slather this magnificent Red Chimichurri Sauce onto a handsomely grilled steak, a perfectly char-marked piece of chicken, or even a delicate pan-fried filet of white fish. Even a slab of tofu or a robust roasted vegetable medley would joyfully welcome the flavor blast of this robust, zesty, and undeniably delicious “food bling.”

Unleash the Versatility: A Hundred Ways to Use Red Chimichurri Sauce

While Red Chimichurri Sauce is famously paired with grilled meats, its versatility extends far beyond the traditional Argentine asado. You’ll quickly discover countless ways to incorporate this vibrant condiment into your daily cooking, truly transforming ordinary meals into extraordinary culinary experiences. (Well, maybe 99 ways, but who’s counting when the flavor is this good?)

A Dynamic Marinade and Flavor Booster

• Marinade Marvel: Red Chimichurri shines as an exceptional marinade for almost any protein. Its acidic components tenderize, while the herbs and spices infuse deep, complex flavors into beef, chicken, pork, lamb, or even firm tofu and hearty vegetables. Marinate your ingredients for at least 30 minutes, or for a more intense flavor, overnight in the refrigerator.
• Grilling & Roasting Companion: Beyond steak, spoon it generously over grilled chicken thighs, roasted pork loin, or pan-seared salmon. It’s also fantastic drizzled over roasted root vegetables like potatoes, carrots, or sweet potatoes, adding a bright, zesty finish.

Elevating Everyday Dishes

• Sandwiches & Wraps: Tuck a spoonful or two into your favorite sandwiches or wraps for an instant flavor upgrade. It adds a fresh, zesty kick that mayonnaise or mustard simply can’t replicate.
• Burger Bliss: Dollop a generous amount on top of grilled burgers, whether beef, turkey, or veggie. For an extra creamy kick, mix a bit into mayonnaise to create a fantastic, custom burger sauce or sandwich spread.
• Baked Potato Topping: Move beyond butter and sour cream! Swirl Red Chimichurri into sour cream or Greek yogurt for an amazing topping for baked potatoes, adding a burst of herbaceous and spicy flavor.
• Soups & Stews: Stir a spoonful into a bowl of rich tomato soup, a creamy potato soup, or even a hearty lentil stew just before serving. It brightens the flavors and adds an unexpected layer of depth.
• Breakfast Brilliance: Transform your morning routine by topping a plate of scrambled eggs or an omelet with a spoonful of chimichurri. The fresh herbs and tang are a delightful wake-up call for your taste buds.

Creative Culinary Applications

• Dips & Spreads: Mix a few spoonfuls of Red Chimichurri with mayonnaise and sour cream (or Greek yogurt) to create a crackerjack dip perfect for chips, crackers, or vegetable sticks. It’s a crowd-pleaser for any gathering.
• Salad Sensations: Stir a dollop into pasta salad, potato salad, or even a grain salad for an immediate flavor infusion. The vibrant notes will make your salad truly stand out.
• Spicy Bean Salad Dressing: Create a zesty and spicy bean salad by using Red Chimichurri Sauce as the main dressing. It coats the beans beautifully and adds a powerful flavor punch.
• Vinaigrette Booster: Whisk a bit of it into your regular vinaigrette to add some serious zip and complexity to any green salad.
• Pizza & Flatbread Drizzle: After baking, drizzle a little over homemade pizza or flatbreads for a fresh, herbaceous finish.

With a jar of this fantastic Red Chimichurri Sauce in your fridge, your meals will undoubtedly become ‘WOW‘ moments! It’s a simple, homemade condiment that offers endless possibilities for culinary creativity and flavor enhancement.

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Kitchen Frau Notes: Red Chimichurri Sauce can be served immediately after preparation, or for an even richer flavor experience, it can be made a day or more ahead. If prepared in advance, you’ll notice that the spice level will intensify slightly as the dried chili flakes soften and release more of their characteristic heat, creating a deeper, more pronounced warmth in the sauce. This makes it an excellent make-ahead option for entertaining or meal prep.

Red Chimichurri Sauce Recipe

Yields approximately 2 cups (500ml)

Ingredients:

• 1 large red bell pepper
• ½ cup chopped red onion (about ½ medium onion)
• 1 cup packed flat-leaved parsley leaves (from about 1 large bunch)
• 4 cloves garlic, peeled
• 1½ teaspoons smoked mild paprika
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• ½ teaspoon dried red chili flakes (adjust to your spice preference)
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil

Instructions:

1. Prepare the bell pepper: Remove the stem and seeds, then cut the pepper into large, manageable chunks.
2. Prepare the parsley: Tear the parsley leaves off their stems. Lightly pack the leaves into a measuring cup to achieve 1 cup.
3. Combine dry ingredients: Add the bell pepper chunks, chopped red onion, parsley leaves, garlic cloves, smoked paprika, salt, dried oregano, and dried red chili flakes to the bowl of a food processor.
4. Process to desired texture: Pulse the mixture until all ingredients are finely chopped. Be careful not to over-process; you want a textured sauce, not a smooth paste or mush. There should still be small, discernible pieces of the vegetables and herbs.
5. Add liquids: Pour in the red wine vinegar and the olive oil.
6. Final blend: Process again for just a few seconds, or until the mixture is coarsely ground and well combined. The goal is still a chunky texture, not a smooth puree, which allows for a more authentic chimichurri experience.
7. Serve or store: Scrape the finished Red Chimichurri Sauce into a serving bowl if using immediately, or transfer it to an airtight container for storage.
8. Rest for optimal flavor: For the best flavor development, it is highly recommended to let the sauce sit for at least half an hour before serving. This resting period allows the flavors from the onion, garlic, and chili flakes to properly meld and mellow out, enhancing the overall taste.
9. Storage: The Red Chimichurri Sauce keeps beautifully when refrigerated in an airtight container for up to two weeks (if it lasts that long!).

Serving Suggestions:

Red Chimichurri Sauce is incredibly versatile. Serve it generously over grilled, roasted, or pan-fried meats such as beef, chicken, or pork. It’s also fantastic with fish or seafood. Beyond proteins, it makes a delicious topping for steamed or baked potatoes. Use it as a vibrant marinade for any type of meat or plant-based alternatives like tofu. For a creamy dip, mix a few spoonfuls into a combination of mayonnaise and sour cream, or simply stir it into mayonnaise for a flavorful sandwich spread. (Refer to the “Hundred Different Ways” section above for even more creative uses!)

Kitchen Frau’s Simple Steak Rub

Yields ¼ cup (4 tablespoons) of dry rub.

Ingredients:

• 1 tablespoon smoked paprika
• 1 tablespoon fine sea salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Instructions:

1. Combine ingredients: In a small bowl, stir all the ingredients together thoroughly until well combined.
2. Storage: Transfer the prepared rub to a small, airtight container. Store it at room temperature, away from direct sunlight and heat. It will keep fresh and potent for up to 6 months.
3. To use: Liberally sprinkle each side of your chosen protein (steaks, pork chops, chicken breasts, fish fillets, or even tofu) with the dry rub.
4. Optional moistening and marinating: You can either leave the rub dry on the meat or, for deeper flavor and a better crust, drizzle a small amount of olive oil over the rubbed meat. Use your fingers to gently rub the oil over the meat, ensuring the seasoning is moistened and adheres well.
5. Marinating time: Allow the meat to marinate at room temperature for ½ to 1 hour, or for an even more profound flavor, loosely cover it and refrigerate for up to overnight.
6. Cooking: Grill, roast, or pan-fry the seasoned meat as you normally would.
7. Grilling tip for steak: We enjoy grilling our steak on medium heat in a covered barbecue. Cook for approximately 5 to 6 minutes on the first side, then flip and cook for another 3 to 4 minutes on the second side, depending on desired doneness. Once cooked, remove the steaks from the grill and let them rest for 10 minutes before slicing and serving. This resting period is crucial for the juices to redistribute, ensuring a tender and succulent result. Serve with a generous dollop of either green or red chimichurri sauce.

Buen Provecho!

Embark on your own culinary adventure and discover the amazing flavors of Argentina and beyond. Check out all the wonderful Argentinian dishes prepared by fellow Eat the World members and share your creations with the hashtag #eattheworld. Click here to find out how to join and have fun exploring a new country in the kitchen with us each month!

• Margaret: Red Chimichurri Sauce
• Tara: Milanesa a Caballo (Argentinian Milanesa on Horseback)
• Amy: Argentinian Chimichurri Sauce
• Juli: Revuelto Gramajo
• Camilla: Matambre with Chimichurri
• Wendy: Chipas
• Claudia: Argentinean Tamales
• Loreto and Nicoletta: Carbonada Criolla, Argentinian Beef Stew
• Evelyne: Alfajores, Dulce de Leche Sandwich Cookies

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You might also enjoy these other flavorful sauces and seasonings:

Green Chimichurri Sauce

Romesco Sauce

Basil Pesto

Garlic Scape Pesto

Jamaican Jerk Seasoning