Ask an Argentinian to describe a proper Sunday and there is a grill, a bottle of Malbec, a bowl of chimichurri, and a serious cut of steak coming off the flames. The sauce is not a garnish. It is the balance that makes the whole thing work. This is how it is done.
Quick answer
Argentinians serve chimichurri as a table sauce, never as a marinade. The steak (usually skirt, flank, ribeye, or sirloin) is grilled over hot coals or a very hot pan, seasoned only with coarse salt, then rested for 5 to 10 minutes off the heat. Chimichurri sits in a bowl on the table, and each person spoons some onto their portion after slicing. Wine is Malbec, glass on the table before the meat is served.
The asado tradition
Asado is not "barbecue" in the Australian sense. It is a long, slow, meat-forward ritual meal that runs across a Sunday afternoon in Argentina. Beef, chorizo, morcilla (blood sausage), and sweetbreads all come off the parrilla (grill) in stages. Chimichurri sits on the table throughout, refilled if it runs out. Everyone takes some for their cut, then some more for the next.
The pattern is unbroken across Argentina. Rural families, Buenos Aires suburbs, Patagonian estancias, Sydney backyards where an Argentinian moved in. Chimichurri and grilled beef are one gesture, not two.
For the Sydney backyard version of asado see our asado argentino recipe for Sydney.
Best cuts for chimichurri
Chimichurri works best on cuts that need a punch. Big fatty cuts (wagyu ribeye, well-marbled scotch) sometimes read as too rich for the sauce. The classics are chewier, more flavourful cuts that welcome the vinegar cut.
| Cut (Australian name) | Argentinian name | Why it pairs with chimichurri |
|---|---|---|
| Skirt steak | Entrana | Loose grain, deep beefy flavour, benefits from acidic cut. The most traditional Argentinian cut for chimichurri. |
| Flank steak | Vacio | Thin, chewy, intensely beefy. Chimichurri lifts it. |
| Short ribs (thin-cut) | Asado de tira | Fatty and slow-cooked. Sauce cuts through the richness. |
| Sirloin | Bife de chorizo | Firm texture, balanced marbling, popular in Argentinian steakhouses. |
| Rump | Cuadril | Everyday steak, benefits enormously from a spoon of chimichurri. |
| Ribeye | Bife ancho | Works, but the chimichurri needs to be mild not to fight the marbling. |
| Chorizo (Spanish-style) | Chorizo criollo | Grilled sausage in a bun (choripan) with chimichurri is the Argentinian street snack. |
How Argentinians actually serve it
Chimichurri on the table before the meat arrives
A small bowl sits on the table already, next to the bread and the salt. This is important. Guests should not be waiting for the sauce, and the host should not be interrupting the meal to fetch it.
Spoon over the rested steak, not during cooking
Chimichurri never goes into the pan or on the grill. Heat destroys the fresh parsley and the sauce ends up muddy and dull. Slice the rested steak, plate it, then let each person spoon chimichurri over their own portion. Some like a lot. Some like a little. Everyone chooses.
Never use chimichurri as a marinade
Australian recipe blogs sometimes suggest marinating steak in chimichurri overnight. This is not the Argentinian technique. Marinating in vinegar changes the texture of the meat and the sauce loses its brightness. Season the steak with coarse salt, grill it, then serve chimichurri on the side.
Re-spoon between bites
You do not drown the steak in chimichurri at the start. You take a slice, spoon a little sauce, eat. Then take another slice and spoon fresh sauce. This keeps the herbs bright.
Wine pairing
Malbec. There is no debate. A medium-bodied Mendoza Malbec is the Argentinian answer to any grilled beef dinner, and chimichurri completes the triangle.
- Why Malbec. Dark fruit character, moderate tannins, enough body to stand up to steak but soft enough that the vinegar in the chimichurri does not clash.
- Producer names to look for in Sydney. Catena Zapata, Trapiche, Alamos, Norton, Salentein. Mid-tier Argentinian Malbecs are widely available at Australian bottle shops.
- Alternative. A cool-climate Australian shiraz or a lighter Cabernet. Avoid heavy, high-alcohol reds. They fight the sauce.
Australian steak sources for asado
Sydney is well-supplied for high-quality grill beef. A few Australian sources that suit chimichurri.
- Grass-fed local butchers. Any suburb has one. Ask for skirt, flank, or thin-cut short rib. Prices sit around $30 to $60 per kilo depending on cut and grass-fed premium.
- Dry-aged beef specialists. Vic's Meat, Feather and Bone, Cannings, Meatsmith and similar. Higher price, more concentrated flavour. Chimichurri holds up.
- Wagyu. Australian wagyu is world-class. Pair with a mild chimichurri (less chilli, less garlic) so the sauce does not overwhelm the marbling.
- Argentinian beef. Argentinian beef exports to Australia are limited, but occasional specialty imports appear at Latin American delis or high-end butchers. Argentinian grass-fed cuts have a particular flavour intensity that suits chimichurri like nothing else.
Alternative applications
Chimichurri is a beef sauce first, but it works on other proteins.
| Protein | Chimichurri fit |
|---|---|
| Grilled chicken thighs | Excellent, especially with skin on and slightly charred |
| Prawns off the grill | Yes, use a milder version (less garlic, less chilli) |
| Lamb chops | Traditional in Argentina, works beautifully |
| Pork shoulder | Especially good on pulled slow-cooked pork |
| Grilled fish (firm white) | Works with lighter versions, though Italian salsa verde is the more traditional match for fish |
| Roasted vegetables | Cauliflower, pumpkin, potatoes. Toss through hot roast veg. |
The Sydney short-cut: Carnivore plus chimichurri
If you want the Argentinian steak-and-chimichurri experience without lighting a grill, our Carnivore empanada is the closest analogue. Slow-cooked grass-fed beef brisket wrapped in Argentum's dough, made in Bondi Beach, delivered frozen. Bake at home, spoon Pedro's Chimichurri over each one. It is the flavour signature of the asado in handheld form.
For the full sauce jar, Pedro's Chimichurri is a 200ml jar of the traditional recipe: fresh parsley, dried oregano, garlic, red wine vinegar, extra virgin olive oil, chilli. Vegan and gluten-free. Made in Bondi Beach in small batches.
FAQ
Do you marinate steak in chimichurri?
No. In Argentina chimichurri is always a table sauce, never a marinade. Vinegar changes the texture of the meat and the sauce loses its brightness. Season steak with coarse salt, grill, then serve chimichurri alongside.
How much chimichurri do you serve with steak?
Roughly 1 to 2 tablespoons of chimichurri per person, per serving of steak. A 200ml jar (Pedro's Chimichurri size) comfortably covers a steak dinner for 6 to 8 people.
What is the best cut of steak for chimichurri?
Skirt steak (entrana) is the traditional Argentinian answer. Flank, sirloin, rump, and thin-cut short ribs are all classic. Big wagyu ribeyes work but need a milder chimichurri so the sauce does not overwhelm the marbling.
Can chimichurri go on chicken and fish?
Yes on chicken (grilled thighs are excellent). On fish it works with a milder version, though Italian salsa verde is the more traditional match. On lamb and pork it works beautifully.
What wine goes with steak and chimichurri?
Malbec. Argentinian Malbec first choice, mid-tier producers like Catena, Alamos, or Trapiche are widely available in Sydney. Australian cool-climate shiraz is a good alternative.
Do you serve chimichurri hot or cold?
Room temperature. Never hot, never cold. Take the sauce out of the fridge 15 minutes before serving so the olive oil comes back to spoonable texture.
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