Glass bowl of Chimichurri sauce on the table

Chimichurri

The Essential Asado Sauce

What It Is and How It's Used

Chimichurri is the defining sauce of Asado. It is bright, herb-forward, and unapologetically bold. It is served alongside grilled meats, spooned over sliced beef, and often kept on the table throughout the cook so guests can season to taste.

This recipe is based on the chimichurri from The Lost Fire Cookbook by Germán Lucarelli, a book deeply rooted in Argentine Asado tradition. The structure, balance, and proportions remain true to that original approach.

The only intentional change here is the herb base. Traditional chimichurri uses all parsley. This version replaces half of the parsley with cilantro, adding a subtle freshness and aromatic lift while still respecting the original character of the sauce.

Chimichurri is not a marinade. It is a finishing sauce and table condiment. It should enhance the meat, not mask it.

Ingredients

Yields about 3 cups

  • • ½ cup red wine vinegar
  • • 1 tablespoon Spanish paprika
  • • 1 tablespoon ground black pepper
  • • 1 tablespoon salt
  • • 1½ tablespoons red pepper flakes
  • • ½ bunch parsley, finely chopped
  • • ½ bunch cilantro, finely chopped
  • • Fresh oregano if available, about 2 ounces, finely chopped ○ Dried oregano can be substituted to taste
  • • 4 cloves garlic, minced
  • • 2¾ cups extra virgin olive oil

Instructions

  1. 1

    Add the red wine vinegar to a large bowl.

  2. 2

    Stir in the Spanish paprika, black pepper, salt, and red pepper flakes until evenly combined.

  3. 3

    Add the chopped parsley, chopped cilantro, oregano, and minced garlic.

  4. 4

    Pour in the olive oil and mix thoroughly until the sauce is fully integrated.

  5. 5

    Cover and let rest for at least 2 hours before using.

For best results, allow the chimichurri to rest for 24 hours.

Chimichurri can be kept covered at room temperature while in use during an Asado.

Asado Notes

  • • This recipe is based on The Lost Fire Cookbook by Germán Lucarelli, with a parsley and cilantro blend used in place of all parsley.
  • • Chimichurri improves with time. A full day of rest allows flavors to fully meld.
  • • Do not blend or process. Chimichurri should remain rustic and textured.
  • • Stir before serving, as the oil will naturally separate.
  • • Serve alongside beef rather than pouring heavily over it.

Recipe Credit: This recipe is based on The Lost Fire Cookbook by Germán Lucarelli, with a parsley and cilantro blend used in place of all parsley.