If you’ve been following me for a while, you know I love my chimichurri. And if you want to take it to the next level, this Smoked Chimichurri is about to become your new favorite finishing sauce. Bright, herby, garlicky, and now infused with subtle smoky depth, this version adds an extra layer of flavor that pairs perfectly with grilled steaks, chicken, pork, seafood, and even vegetables. It’s fresh yet bold, simple yet unforgettable—and once you try it, you’ll never go back to plain chimichurri again.
Here some chimichurri inspired dishes to make with your next cook. For a light and zesty finish, try my Grilled Salmon with a lemon chimichurri. For a savory note, try my Grilled Rack of Lamb with a Mint Chimichurri. These Grilled Wings with a Red Chimichurri are crispy, smokey and sweet.
What is Chimichurri?
Traditional chimichurri is a South American sauce made from fresh parsley, garlic, vinegar, olive oil, and spices. It’s known for its bright, tangy flavor and is most commonly served with grilled beef. This smoked version keeps all the classic elements but adds a subtle smoky backbone that makes it feel tailor-made for backyard grilling and BBQ.
Think of it as the bridge between fresh herb sauce and bold barbecue flavor.
Why Smoked Chimichurri Works!
Smoking the ingredients—rather than the finished sauce—allows the herbs and garlic to absorb smoke gently without wilting or becoming bitter. This technique adds complexity while keeping the sauce fresh and vibrant.
Benefits of smoked chimichurri:
- Enhances grilled and smoked meats
- Adds depth without heavy sweetness
- Balances fatty proteins like steak, lamb, and pork
- Elevates simple dishes instantly
- Works as both a sauce and a marinade
A little goes a long way, making this one of the most powerful flavor upgrades you can keep in your fridge.
Ingredients needed to make Smoked Chimichurri
- Parsley: a key ingredient in a chimichurri. It provides freshness, color, and that signature herb-forward bite.
- Cilantro: the other key herb needed to make my version of a chimichurri sauce. Adds brightness and a slightly citrusy note.
- Shallot: adds finely chopped texture and savoriness.
- Red pepper flakes: adds a hint of heat to break up the heavy herbiness.
- Olive oil: liquid base of the sauce.
- Red wine vinegar: adds tanginess ad acidity to break up the olive oil.
- Wood chunk: a hot smoking wood chunk to add the smoke element.
How to make Smoked Chimichurri Sauce
The steps and ingredients for this amazing homemade Smoked Chimichurri sauce are super simple. I have done this hundreds of times and have perfected it over the years. Whenever I sample this sauce at events or parties, people rave about it.
It’s the perfect topping to any dish. It brings a burst of freshness, zestiness and crunch. Brighten up your plain grilled chicken breast or add freshness to a savory grilled steak.
Start off with finely chopping an entire batch of parsley and cilantro. I have seen this done with parsley only, with cilantro only or both. In my personal opinion, an equal mix of both makes it just right.
Recipe Tip
When chopping up the parsley, remove any larger stems as they can get bitter. For the cilantro, however, use the stems too as they have most of the cilantro flavor.
Next, finely chop 4-6 cloves of garlic or use minced jar garlic as a substitute. For the seasoning, use crushed red pepper flakes, dried oregano and salt and pepper. Add enough red wine vinegar to get the ingredients wet and finally pour in the olive oil to make the sauce runny. Mix these ingredients together with a spoon, not a food processor and you are done! Yes, it’s that simple.
This is the perfect topping for a steak. Simple and delicious dinner. Check out my Grilled NY Strip with Chimichurri recipe.
Recipe Tip
Use regular olive oil instead on extra virgin olive oil. It has a lighter and milder taste allowing the other ingredients to be the stars.
Add in the Smoke Element
Now that you have all the classic chimichurri ingredients prepped and mixed, it’s time to add in the smoke for a Smoked Chimichurri.
While the grill is preheating, add a few wood chunks to the hot coals. Once they heat up and char, remove a small piece and drop it into the mason jar with the remaining ingredients. Close it shut.
Recipe Tip
Make sure the wood chunks are not treated.
Use liquid smoke in place of hot wood chunks.
Turn the jar upside down to mix the smoke and sauce together. The container will fill with cloudy smoke infusing the sauce with the bold smoky flavor.
Recipe Tip
Make Ahead: Smoked chimichurri tastes even better after a few hours.
Storage: Keep refrigerated in an airtight container for up to 5 days.
Best Ways to use Smoked Chimichurri
This Smoked Chimichurri sauce is incredibly versatile and works well beyond steak:
It’s also an incredible addition to holiday spreads and cookouts when you want something fresh to balance rich meats.
Why Smoked Chimichurri belongs in your Grill Rotation
Smoked Chimichurri is the kind of sauce that instantly upgrades your cooking. It’s bold without being heavy, fresh without being boring, and smoky without masking the ingredients. Whether you’re grilling on a weeknight or hosting a big backyard cookout, this sauce delivers restaurant-quality flavor with minimal effort.
Once you try it, you’ll find yourself making it again and again—not just for steak nights, but for everything that hits the grill.
Final Thoughts
If you’re looking for a way to bring new life to your grilled meats, Smoked Chimichurri is the answer. It’s simple, vibrant, smoky, and endlessly versatile. This sauce proves that sometimes the best way to elevate your food isn’t changing the protein—it’s finishing it with something unforgettable.
Fire up the grill, grab some fresh herbs, and let smoke do the rest.
Frequently Asked Questions:
Can I make this with just parsley? Yes, if you don’t like cilantro, chimichurri can exist with just parsely or reverse. However, by combining both herbs, you get the perfect balance of flavors that add vibrance to your dish.
Is chimichurri healthy? Yes, a homemade chimichurri sauce is not only the perfect topping on protein, but has a lot of health benefits. The herbs, garlic and olive oil contain a lot of vitamins and minerals that are good for you.
If you tried this Smoked Chimichurri Sauce or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Smoked Chimichurri
This Smoked Chimichurri is bright, herby, garlicky, and infused with subtle smokiness, making it the perfect topping on any grilled protein
Course Appetizer, condiment, dinner, Salad, Side Dish
Cuisine American, Argentinian, South American
Keyword garlicky, grilled, herby, sauce, meat topping, summer recipe, grillin with dad recipes, griling with dad recipes., smoky
Prep Time 10 minutes minutes
Servings 10 people
Calories 196kcal
- 1/2 cup Chopped parsley
- 1/2 cup Chopped cilantro
- 4-6 cloves Garlic
- 1 tsp Crushed red pepper flakes
- 1/2 tbsp Salt
- 1/2 tbsp Dried oregano
- 3 tbsp Red wine vinegar
- 1 cup Olive oil
Chop up the cilantro and parsley and add to a mason jar.
Next, chop up the garlic. Add it to the parsley and cilantro along with the remaining ingredients. Mix it all together with a spoon.
While the grill is preheating, add a few wood chunks to the hot coals.
remove a small piece and drop it into the mason jar with the remaining ingredients. Close shut.
Top over grilled steak, chicken, fish, pork or veggies. Enjoy!
- Use olive oil instead of extra virgin olive oil. It has a milder and more neutral flavor.
- Chop everything by hand instead of using a food processor. The chimichurri will have a much better texture.
- Remove any thick stems from the parsley as they can be bitter.
- After mixing everything together, adjust the heat, salt and tanginess to your liking:
- Salt - add more salt
- Tanginess - add more red wine vinegar
- Heat - add more crushed red peppers
- Store in the refrigerator for up to 5 days.
- Instead of hot wooden chunks, you can use liquid smoke.
Calories: 196kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 355mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 370IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.5mg
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