The Best Chimichurri Sauce Recipe for Steak: Big Green Egg Guide

By Todd Martin February 23, 2026 5 mins read 9 Views

Typically, I am not a fan of sauce on meat. I believe if the meat is good quality and cooked correctly, then all you need is salt and pepper to highlight the best flavor. However, a sauce like this,made from garden-fresh ingredients in a tangy vinegar base, just might change my mind.

Chimichurri is the crown jewel of Argentine BBQ, designed specifically to cut through the richness of high-quality beef without masking the smoke from the Big Green Egg. When you pair the bright, herbaceous punch of this sauce with a well-marbled piece of grilled meat, it is a match made in heaven. The acidity of the red wine vinegar and the kick of the fresh garlic act as a palate cleanser, making every bite of steak taste just as vibrant as the first.

Now sit back, grab a glass of Malbec, and enjoy this post for my homemade Chimichurri sauce recipe.

Why This Sauce Works

Most store-bought sauces are thick, sugary, and overbearing. Authentic Chimichurri is the exact opposite. It relies on:

Freshness: Flat-leaf parsley and oregano providing an earthy, “green” foundation.
Acidity: Red wine vinegar to balance the heavy fats of a ribeye or picanha.
Texture: Unlike a pesto, a good Chimichurri is hand-chopped to maintain a rustic, oil-and-vinegar consistency.

Step 1: The Mise en Place

Before you begin, it is essential to have all your ingredients prepped and ready. Because this is a raw sauce, the quality and prep of each component will dictate the final result.

Start with your mise en place:

The Aromatics: Minced shallot and minced garlic. These provide the sharp, savory backbone of the sauce.
The Herbs: Chopped cilantro and chopped parsley. Using fresh, flat-leaf parsley is key here for that vibrant green color and clean flavor.
The Pantry Staples: Red wine vinegar, kosher salt, red pepper flakes, and dried oregano.
The Liquid Gold: High-quality extra-virgin olive oil to bind everything together.

Buddha Note: Take the time to mince the garlic and shallot as finely as possible. You want their flavor infused into the oil and vinegar, but you don’t want your guests biting into a large chunk of raw garlic.

The Best Chimichurri Sauce Recipe for Steak: Big Green Egg Guide

Step 2: The Infusion

Once your ingredients are prepped, the process is simple but requires a specific order to get the best flavor extraction.

The Wait: Let this mixture sit for about 10 minutes. The acidity of the vinegar will “macerate” the shallots and garlic, mellowing their raw bite and drawing out the oils from the dried oregano.

The Base: In a small glass bowl, combine the minced shallots, garlic, red wine vinegar, salt, red pepper flakes, and dried oregano.

Delicious Homemade Chimichurri Sauce Recipe

Step 3: Bringing it All Together

Now that your base has had time to mellow and develop, it is time to finish the sauce. This is where the color and the body of the Chimichurri really come to life.

After 10 minutes, mix the remaining ingredients and stir thoroughly.

Add the Greenery: Fold in your freshly chopped parsley and cilantro.
The Olive Oil: Pour in the extra-virgin olive oil.
The Stir: Use a spoon or a small whisk to ensure the oil and vinegar emulsify with the herbs. You are looking for a loose, chunky consistency rather than a thick paste.

Buddha Note: Avoid the temptation to throw everything into a food processor or blender. Mechanical blades can bruise the herbs and turn the olive oil bitter. A hand-stirred Chimichurri has a beautiful, rustic texture that sits perfectly on top of a sliced steak without sliding off.

Step 4: The Final Rest

While you can serve this immediately, Chimichurri is even better if it sits for a bit. If your steak is still on the Big Green Egg, simply cover the bowl and leave it at room temperature.

Pro Tip: If you make this a day in advance, keep it in the fridge, but make sure to bring it back to room temperature before serving. Cold olive oil can solidify, and you want this sauce to be fluid when it hits that hot Wagyu or Picanha.

Flavor Marriage: Another 20 to 30 minutes of resting allows the oil to take on the vibrant green hue of the parsley and the heat of the red pepper flakes.

The “So What”: Why This Sauce Matters

You might be wondering why you should go through the trouble of chopping fresh herbs when you have a perfectly good steak. The “so what” is all about balance.

A premium cut of beef, especially one cooked over lump charcoal on the Big Green Egg, is incredibly rich and fatty. Without an acidic component, your palate can become “fatigued” after a few bites. This Chimichurri provides a bright, vinegary punch that cuts right through that richness, refreshing your taste buds and making every bite feel like the first. It isn’t just a topping; it is a tool to make the meat taste better.

The Pairing Guide: What to Grill

While this is the ultimate steak sauce, its versatility on the Big Green Egg is unmatched. Here is what I recommend pairing it with:

The Classics: Picanha (Sirloin Cap), Flank Steak, or Skirts. These fibrous, beefy cuts are the traditional partners for Chimichurri.
The Surprise: Grilled Chicken Thighs. The char from the Egg combined with the garlic and vinegar in the sauce is a game changer for poultry.
The Side: Roasted Potatoes. Toss your crispy BGE roasted potatoes in a spoonful of this sauce just before serving.
The Drink: As mentioned, a bold Argentine Malbec. The dark fruit notes and tannins in the wine stand up to both the smoke of the grill and the acidity of the vinegar.

Storage and Longevity

If you find yourself with leftovers, don’t let a single drop go to waste.

In the Fridge: Store your Chimichurri in an airtight glass jar for up to 5 days.
The Olive Oil Rule: The oil will likely solidify in the fridge. This is normal. Simply take the jar out 30 minutes before dinner to let it liquefy and give it a good stir.
The Color Note: Over time, the acid in the vinegar will cause the bright green parsley to turn a slightly duller olive green. It will still taste fantastic, but for the best presentation, fresh is always king.
Pro Tip: If you have just a little bit left, use it as a marinade for some shrimp or chicken the following night!