What Is Chimichurri? Flavour, Ingredients & Why It Works with Steak

What is chimichurri? If you have ever seen a glossy green sauce spooned over a steak and wondered what it was, chances are it was chimichurri. It is one of those condiments that looks simple and tastes far bigger than its ingredient list suggests. Born on the cattle plains of Argentina, it has travelled the world on the back of the steak, and it has become a firm favourite in Australian kitchens, pubs and cafés, from Melbourne laneways to the Eyre Peninsula.

This guide explains what chimichurri is made of, how it tastes, the difference between green and red chimichurri, and why it is such a natural partner for beef. We will also share how we use it in our kitchen in Port Lincoln, and a few tips for making it at home.

Chimichurri comes from Argentina, with close cousins in Uruguay and Paraguay. Its story is tied to the gauchos, the South American cowboys who drove cattle across the pampas in the 1800s. Their diet revolved around beef cooked over open fire, and they needed something sharp and fresh to go with it. Parsley, garlic, dried oregano, vinegar and oil were easy to carry and kept well, so a simple herb sauce became the classic companion to the asado, the Argentine barbie, a pairing SBS Food celebrates in its classic Argentine asado and chimichurri recipe.

The name itself is a little mysterious. One theory links it to the Basque word tximitxurri, loosely meaning "a mixture of several things", which makes sense given the large wave of Basque immigrants to Argentina. A more colourful (and less likely) story credits an Irishman called Jimmy McCurry, whose name supposedly morphed into "chimichurri" once it passed through Spanish accents. Food historians still argue about it, but everyone agrees on one point: the sauce belongs to the Argentine grill.

By the 20th century, every parrilla (steakhouse) in Buenos Aires had its own house recipe, and families still guard their ratios as fiercely as Australians defend their lamington recipe. Some like it oily and loose, others thick and herb-heavy; some add a pinch of smoked paprika, others swear by fresh chilli.

💡 Tip: If you are asked "is chimichurri Mexican?", the answer is no. It is often confused with salsa verde or Mexican salsas because of the colour, but chimichurri is South American and built around parsley and oregano, not coriander and lime.

Summary: Chimichurri is an Argentine sauce created by gauchos to accompany grilled beef. Its name has disputed origins, but its home is clearly the asado and the parrilla.

A classic chimichurri recipe uses a short list of everyday ingredients. The magic is in the balance between herbs, acid, heat and fat.

Some modern versions add coriander (common in Colombian-style chimichurri), shallot, lemon juice or fresh oregano. In Australia you will also see bush herb versions with saltbush or native pepperberry, a fun local twist that suits beef and lamb just as well.

How is chimichurri different from pesto or salsa verde? Pesto is blended with basil, pine nuts and parmesan into a smooth paste, while Italian salsa verde usually adds capers and anchovy. Chimichurri is hand-chopped, contains no cheese or nuts, and relies on vinegar rather than lemon for its tang. That texture matters: you want small, distinct flecks of herb suspended in oil, not a purée.

💡 Tip: Chop by hand rather than blitzing in a food processor. Blending bruises the parsley, turns the sauce murky and makes the garlic taste harsh. A sharp knife and five minutes of patience give a far brighter result.

Summary: A classic chimichurri is made of parsley, garlic, oregano, red wine vinegar, chilli and olive oil. Unlike pesto, it is hand-chopped, nut-free and cheese-free, which keeps it fresh and sharp.

What does chimichurri taste like? Think of a summer garden with a garlic kick. The first impression is fresh and green from the parsley, followed quickly by the punch of raw garlic and the tang of vinegar. Oregano adds an earthy, almost peppery note, and the chilli flakes leave a soft warmth on the finish rather than real heat. The olive oil rounds everything off, carrying the flavours across your palate.

It is a bright, acidic sauce rather than a creamy or rich one. That is what makes it so useful: it does not compete with the main ingredient, it lifts it. A good chimichurri should make you want another bite of whatever it is spooned over.

Texture plays a big part too. Because the herbs are finely chopped and suspended in oil, each mouthful has little bursts of flavour rather than a uniform coating. Left to rest for 20 to 30 minutes, the flavours marry and mellow, which is why most chefs make it ahead of service.

Green chimichurri (chimichurri verde) is the version most people know. Red chimichurri (chimichurri rojo) adds sweet or smoked paprika, more chilli and sometimes roasted capsicum, giving it a deeper colour and a smokier, warmer taste. Green is fresher and sharper; red is rounder and slightly sweeter. Both work beautifully with beef, but red chimichurri also shines with chorizo and grilled vegetables.

Summary: Chimichurri tastes fresh, garlicky and tangy, with a gentle warmth from chilli. Green chimichurri is bright and herby, while red chimichurri is smokier thanks to paprika.

So why is chimichurri with steak such a classic match? It comes down to contrast. Grilled beef is rich, fatty and savoury, with deep caramelised flavours from the Maillard reaction on the crust. Chimichurri brings everything the steak lacks: acidity, freshness, raw garlic and herbal bitterness. Together they create balance on the palate, and each bite resets your taste buds for the next one.

The vinegar is the real hero. Acidity cuts through fat in the same way a squeeze of lemon lifts fish and chips or a glass of red wine refreshes a heavy dish. The oil, meanwhile, carries fat-soluble flavours from the garlic and oregano straight into the meat's juices. That is why Argentines often spoon chimichurri over steak just before eating, or even use it as a marinade.

It also suits leaner cuts particularly well. A rump or flank steak, which has plenty of flavour but less marbling than a scotch fillet, gains moisture and richness from the oil-based sauce. It is also why chimichurri works so well in a steak sandwich: the sauce soaks slightly into the bread, keeping every bite juicy without the need for heavy mayonnaise.

Summary: Chimichurri works with steak because its acidity and fresh herbs cut through the richness of grilled beef. It is especially good with rump and flank, and it keeps a steak sandwich juicy without heavy sauces.

At L'Anse French Café, we love a dish that respects a classic and gives it our own touch. Our Chimichurri Steak Sandwich brings together rump steak, a generous chimichurri sauce, melted provolone, peppery rocket and red onion on house-made focaccia. It is one of the favourites on our lunch menu, served from 11:30am, and it has become a go-to for anyone searching for where to eat a steak sandwich in Port Lincoln.

The focaccia matters as much as the sauce. Baked in our kitchen, it is soft enough to soak up the chimichurri without falling apart, and sturdy enough to hold the steak. The provolone adds a mild, nutty creaminess, the rocket brings a peppery bite and the red onion a little crunch. It is a hearty lunch without being heavy, ideal after a morning at the marina or before an afternoon drive to Coffin Bay and its famous beaches.

If you prefer something in a bun, our best burger in Port Lincoln uses a house-made brioche, and if you are coming earlier in the day, our brunch menu in Port Lincoln runs from the moment we open. Pair your sandwich with a flat white or, on a warm arvo, a glass of South Australian Running With Bulls Tempranillo: its soft spice is a lovely match for the garlic and herbs.

💡 Local tip: Lunch at L'Anse starts at 11:30am and the kitchen closes at 2pm. Weekends get busy, especially during school holidays, so booking a table is the easiest way to secure your sandwich.

Summary: In Port Lincoln, the Chimichurri Steak Sandwich at L'Anse French Café combines rump steak, chimichurri, provolone, rocket and house-made focaccia. It is served from 11:30am, making it one of the best lunch options in Port Lincoln.

Making chimichurri at home takes about ten minutes. Finely chop a large bunch of flat-leaf parsley and three or four garlic cloves, then mix with one to two teaspoons of dried oregano, half a teaspoon of chilli flakes, two to three tablespoons of red wine vinegar and half a cup of good extra virgin olive oil. Season with salt and pepper, stir, then let it rest for at least 20 minutes so the garlic softens and the flavours come together.

How long does chimichurri last? Stored in an airtight jar in the fridge, it is best used within about three days, as RecipeTin Eats recommends. The herbs will darken a little over time but the flavour stays good. Cover the surface with a thin layer of olive oil to slow oxidation, and bring it back to room temperature before serving so the oil loosens.

Beyond steak, chimichurri is surprisingly versatile:

• Spoon it over grilled lamb chops: Eyre Peninsula lamb loves bright herbs.
• Drizzle it on roast vegetables, potatoes or corn on the cob.
• Use it as a marinade for chicken thighs (marinate for one to four hours, no longer).
• Stir a spoonful into scrambled eggs or spread it on toast with avocado.
• Pair it with grilled fish: Spencer Gulf kingfish works especially well.

Summary: Homemade chimichurri takes ten minutes and keeps about three days in the fridge. Beyond steak, it lifts lamb, chicken, vegetables, eggs and grilled fish.

Whether you are a local on your lunch break or a visitor exploring the Eyre Peninsula, chimichurri is a flavour worth tasting the way it is meant to be: fresh, generous and paired with good beef. You will find us at Shop 5 & 6, 60 Liverpool Street, in the heart of Port Lincoln, a short walk from the foreshore. If you are planning a full day around town, our guide to the best things to do in Port Lincoln will help you fill the hours before and after lunch.

Come hungry, order the Chimichurri Steak Sandwich, and finish with something from our pastry cabinet. That is the L'Anse way to do lunch in Port Lincoln.

Sources (Australian) :

Asado and chimichurri recipe, SBS Food — cited in the body (Argentine asado tradition)

Skirt Steak with Chimichurri Sauce, RecipeTin Eats — cited in the body (storage: use within 3 days)

Chimichurri recipe, SBS Food — fact-check (classic ingredients)

Chimichurri sauce, Good Food — fact-check (parsley, oregano, garlic, red wine vinegar, olive oil)

Recipe: South American Chimichurri and Pebre, Broadsheet — fact-check (Australian BBQ use)

L'Anse French Cafe, South Australian Tourism Commission — fact-check (venue)

L'Anse French Café menu (2026) — Chimichurri Steak Sandwich: rump steak, chimichurri, provolone, rocket, red onion, house-made focaccia; lunch from 11:30am