Chimichurri Sauce – Ribeye Steak

Chimichurri sauce is a Fresh herb condiment originating from Argentina & Uruguay.  It’s insanely good with barbecued meats especially steak.  Here I have used a ribeye steak but any cut of steak would be ideal, especially as we edge into those warmer months.


4 servings


  • 100g Curly or Flat Parsley
  • 20g Coriander leaf
  • 6 x Garlic cloves – crushed
  • 1 tsp. Dried Oregano
  • 120ml Olive oil
  • 60ml White wine vinegar
  • ½ tsp. Salt
  • 1 x Pinch chilli flakes


First remove the stalks from the parsley and coriander, gently rinse them both in a colander and pat them both dry.  Place the herbs into a food processor and blend until finely chopped.  Add in the garlic, and dried oregano.  Remove from the blender and place into a small mixing bowl.  (Alternatively if you don’t have a blender this can be done by hand.) Whisk in the remaining ingredients until everything has combined together.  Use immediately or store in a sealed container for up to 5 days.  Cook your steak as you choose whether it’s indoors or on the bbq and serve with a generous helping of the chimichurri sauce!  Delicious!


Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See or phone 0141 378 0385 to book.

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