Easy Chimichurri Marinade Recipe

Ignite your BBQ with this vibrant Argentinian chimichurri marinade! Perfect for steaks, shish kabobs, and vegetables, this zesty sauce adds incredible flavor and spice. Inspired by a May 2006 Star-Ledger recipe, this chimichurri is quick to make and delivers big on taste. Pair your grilled masterpiece with a Cabernet Sauvignon for beef or a fruity Argentinian Malbec (named for the Incan word for llama!) for vegetables. Get ready for a taste of Argentina!

Prep Time 5 mins
Cook Time 5 mins
Calories 1040.5 kcal
Protein 8g
Rating 5.0 (3 Reviews)
Easy Chimichurri Marinade 27

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Chimichurri Marinade

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How to Make Easy Chimichurri Marinade

  1. Finely mince 1/2 cup packed fresh parsley, 1/4 cup packed fresh oregano, 2 cloves garlic, and 1-2 small red chili peppers (adjust to your spice preference). Add 1 teaspoon salt and 1/2 teaspoon black pepper flakes.
  2. In a medium bowl, whisk together the minced herbs and spices with 1/2 cup extra virgin olive oil, 2 tablespoons red wine vinegar, and 1 tablespoon water.
  3. Whisk until well combined and the mixture is emulsified.
  4. Marinate your meat and/or vegetables in the chimichurri for at least 4 hours, or preferably overnight, in the refrigerator.
  5. Grill meat/vegetables over medium heat until cooked to your desired doneness.

Nutrition Information (Approximate per serving)

Sodium

147 g

Sugar

4g

Fat

76g

Carbs

5g