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Chimichurri is a bright green sauce that makes grilled steak taste amazing. It’s made with fresh parsley, garlic, vinegar, and olive oil. This sauce has a strong flavor that goes well with almost any grilled meat.

Guy Fieri, the TV chef, has a special version of this sauce. He adds extra herbs and some fun twists to make it even better. I tried his recipe, and now I put it on everything. It’s easy to make, takes about 10 minutes, and you don’t need to use the stove.

This Guy Fieri Chimichurri Recipe is perfect for backyard BBQs, weeknight dinners, or whenever you want a sauce that adds great flavor in a hurry.

The History of Chimichurri

Chimichurri is a popular sauce from Argentina, mainly known for its use with grilled beef. The name might come from the Basque word ‘tximitxurri,’ meaning ‘a mix,’ or it could be named after a British man named Jimmy McCurry, who, some say, created it in the 1800s.

Gauchos, or cowboys, originally used Chimichurri as a marinade and a sauce for steaks. They relied on simple, easy-to-carry ingredients like parsley, garlic, vinegar, oil, and dried herbs.

As Argentine restaurants became more popular around the world, Chimichurri also gained fame and became a common feature in steakhouses everywhere. Today, it remains a favorite in cities like Buenos Aires, New York, and Sydney.

Authentic Argentine Chimichurri vs Guy Fieri’s Version

Guy Fieri improves Chimichurri by adding cilantro, basil, and red bell pepper. The bell pepper adds sweetness and color, making it better for American BBQ. He also adds lime juice, which makes the sauce bolder and aligns with his cooking style.

Green Chimichurri uses fresh herbs and vinegar. In contrast, red Chimichurri (chimichurri rojo) has tomatoes or roasted peppers. Guy’s version stays green but has more ingredients than the traditional recipe. Guy’s Chimichurri is not traditional by Argentine standards; it is more American.

It offers a wider range of flavors while keeping the original idea.

Ingredients in Guy Fieri’s Chimichurri

Fresh Flat-Leaf Parsley (finely chopped, 1 cup): Parsley gives the sauce its green color and fresh taste. I prefer flat-leaf parsley because it’s easier to chop and has a stronger flavor than curly parsley. You can use curly parsley if that’s what you have, and the taste will still be good.

Fresh Cilantro (finely chopped, ½ cup): Cilantro adds a bright, citrusy flavor. It enhances the taste that plain Chimichurri lacks. If you don’t like cilantro, you can use more fresh parsley.

Fresh Basil (finely chopped, ¼ cup): Basil adds a sweet, slightly peppery flavor, balancing the strong flavors of garlic and vinegar. Fresh oregano works well, too.

Dried Oregano (1 teaspoon): Dried oregano adds an earthy, slightly bitter flavor. It’s a common ingredient in Chimichurri. If you have fresh oregano, you can use about 1 tablespoon.

Garlic (minced, 4 cloves): Garlic gives Chimichurri its strong flavor. Four cloves provide a bold taste. If you prefer milder garlic, start with 2 cloves. You can use garlic powder if you don’t have fresh garlic, but it won’t be as strong.

Red Bell Pepper (finely diced, ½ cup): Red bell pepper adds mild sweetness and crunch. This twist from Guy Fieri makes the sauce colorful and adds texture. You can also use roasted red pepper from a jar.

Apple Cider Vinegar (2 tablespoons): This vinegar is the traditional acid in Chimichurri. It helps balance the olive oil and mix all the flavors.

Fresh Lime Juice (1 tablespoon): Lime juice adds a fresh, citrus flavor that livens up the sauce. You can also use lemon juice.

Extra Virgin Olive Oil (½ Cup): Olive oil mixes everything and gives the sauce a smooth texture. Use good-quality extra virgin olive oil for the best taste. You can use light olive oil or avocado oil as alternatives.

Salt (1 teaspoon): Salt enhances the herbs’ flavors and balances the acidity.

Black Pepper (½ teaspoon): Fresh cracked black pepper adds a mild heat.

Dried Red Chile Flakes (½ teaspoon): Add subtle heat. Add more if you want it spicier.

Cumin (¼ teaspoon, optional): adds a warm, earthy flavor. It’s optional but adds a slightly smoky depth that pairs well with grilled meats.

Tools I Recommend for This Recipe

• Cutting Board: A sturdy surface for chopping your herbs. Chef’s Knife: For mincing garlic and dicing chili.
• Mixing Bowl: A medium bowl to hold all the ingredients.
• Measuring Spoons: To get the vinegar and oil just right.
• Spatula or Spoon: For mixing everything well.
• Glass Jar: Great for storing the sauce in the fridge.

Step-by-Step Method for Making Guy Fieri Chimichurri

1. Chop the Fresh Herbs: Chop 1 cup of flat-leaf parsley, ½ cup of fresh cilantro, and ¼ cup of fresh basil into small pieces. Make sure to remove any thick stems before chopping. The smaller and more evenly you chop the herbs, the better the sauce will hold together.

Take your time with this step. If you rush, the texture will not be even.

2. Chop the Vegetables and Garlic: Chop 4 garlic cloves into tiny pieces. Cut the red bell pepper into small, even squares. If you are using fresh chili, remove the seeds and chop it finely. Put all the ingredients in a large mixing bowl.

3. Add the acids and spices: Mix in 2 tablespoons of vinegar and 1 tablespoon of fresh lime juice. Then, add 1 teaspoon each of dried oregano and salt. Next, add ½ teaspoon each of black pepper and dried Chile flakes. If you want, include ¼ teaspoon of cumin. Stir everything together.

4. Add the Olive Oil: Pour in ½ cup of extra virgin olive oil. Stir gently with a spatula until the sauce combines. Be careful not to over-mix. You want the oil to coat the herbs without making the sauce too thick.

5. Taste and Rest: Taste the sauce and add more salt, acid, or spice if needed. Let the sauce sit at room temperature for 15-30 minutes before serving. This waiting time helps the flavors mix well. Many cooks think day-old chimichurri is the best.

Preventing Common Chimichurri Problems

Turns Brown: Chimichurri turns brown when the herbs go stale from air exposure. But it does not mean the sauce is bad; it just looks less appealing. The flavor usually remains good, but the bright green color fades.

Not Bright Green: Use very fresh herbs and dry them with a towel before chopping. Add the vinegar or lime juice right after chopping to help keep the color bright. Making the sauce closer to when you’ll eat it also helps it stay green.

Too Oily: If the sauce is too oily, mix in more herbs and a splash of vinegar or lime juice. Stir well and taste it again. You can also drain some oil by letting the sauce sit in a fine-mesh strainer for a minute. Adding more chopped garlic or bell pepper can help balance the oiliness.

Oxidizing: Work quickly when you chop the herbs. Don’t let the cut herbs sit for too long before mixing them with the oil and acid. The olive oil helps coat the herbs and slow down oxidation. Keep the jar tightly sealed in the fridge to prevent the herbs from coming into contact with air.

Tips for Making Great Chimichurri

Chunky or Smooth: Traditional Chimichurri is chunky, showing off herbs and garlic. Smooth Chimichurri is easier to drizzle. I like the chunky version for more texture.

Chopped by Hand or Blended: Chopping by hand gives better texture and color. Blending can darken the herbs. When making Guy Fieri’s Chimichurri with bell pepper, hand-chopping allows for better control over texture.

Chop the Herbs: Chop finely, but don’t make a paste. Use a sharp knife and a dry cutting board to avoid bruising. A rocking motion helps you chop more finely, enhancing the flavor.

Control the Texture: Adjust the amount of oil to control the texture. Less oil makes a thicker sauce; more oil makes it thinner. Add oil slowly and stir gently to make a loose, herb-heavy sauce rather than a vinaigrette.

Chimichurri Variations

Spicy Chimichurri: To make a spicy chimichurri, double the amount of dried chili flakes. Add 1 whole fresh red chili, seeds intact, for medium heat, or leave the seeds in for a hot version. You can also add ¼ teaspoon of cayenne pepper. This spicy Chimichurri is great with rich cuts of meat like ribeye or skirt steak.

Chef-Style: Some chefs use shallots instead of garlic for a milder and sweeter flavor. Others add smoked paprika for a BBQ taste. A splash of Worcestershire sauce adds a savory depth. You can also include a tablespoon of honey to make the sauce a little sweeter and balance the acidity.

Chimichurri Without Cilantro: If you don’t like cilantro, that’s okay. You can skip it and use more parsley or fresh mint instead. Mint chimichurri works well with lamb and grilled chicken. The sauce may taste a bit less bright, but it will still be flavorful and herby.

How to Use Chimichurri Sauce

Chimichurri sauce is excellent for topping steak. The best options are skirt steak, flank steak, and ribeye. I also spoon about 2–3 tablespoons of chimichurri on my favorite rib steak right before serving. The herbs and garlic cut through the rich meat, adding fresh flavor.

It also goes well with other foods. It pairs well with lamb and complements grilled seafood such as salmon, shrimp, and swordfish. You can drizzle it over roasted vegetables like cauliflower, zucchini, or portobello mushrooms.

I like it on roasted potatoes, fried eggs, grain bowls, and even pizza. Chimichurri is delicious on grilled chicken thighs or breasts. It adds a fresh, herby flavor to almost any savory dish.

Using Chimichurri as a Marinade, Spread, or Dip

You can use Chimichurri to marinate steak. Place your steak in a zip-top bag or a dish, then pour Chimichurri over it. Let it marinate in the fridge for at least 30 minutes and up to 4 hours.

The acid in Chimichurri helps tenderize the meat and adds flavor. Do not marinate for more than 4 hours because the acid can break down the meat too much.

You can also spread chimichurri on a steak sandwich instead of mayo. I also like it on burgers because the fresh herbs and garlic work well with grilled beef. It works well as a dip for crusty bread or grilled flatbread.

To make a salad dressing, thin it with a little extra vinegar. Some people like to add it to soup for a herby flavor.

Storage and Shelf Life

Letting the sauce rest overnight allows the garlic and herbs to soften and the flavors to mix, creating a better-tasting sauce. Homemade Chimichurri, when stored in an airtight container, tastes even better after the first day.

Use a clean, airtight glass jar and cover the sauce with olive oil to keep it fresh. Store it in the coldest part of the fridge for up to 2 weeks and keep it tightly sealed to avoid fridge odors.

Before serving, let it sit at room temperature for 15-20 minutes, then stir to restore its fresh taste.

Freeze chimichurri sauce in an ice cube tray. Once frozen, put the cubes in a freezer bag. The sauce will last up to 3 months. To use it, thaw in the fridge overnight or leave it on the counter for 30 minutes.

The flavor will stay the same, but the texture might change a little.

This Guy Fieri Chimichurri Recipe is gluten-free and one of the easiest sauces you can make at home.

Use it on your next grilled steak. You’ll want to keep a jar in your fridge at all times.