Smoky Red Chimichurri Sauce
This red chimichurri sauce is one of those recipes that instantly makes a meal feel more exciting without adding extra work. It’s bold, smoky, and packed with fresh flavor, with the perfect balance of herbs, garlic, and just a touch of heat. The addition of smoked paprika gives this version a deeper, more unique flavor than traditional chimichurri, making it especially good for grilled meats and easy summer dishes.
This is one of those recipes that’s perfect when you have an abundance of fresh herbs to use up before they go bad. If you ever find yourself running out of ideas, check out my Garden Recipe section where I share simple ways to use up your harvests.
You’ll also love pairing this red chimichurri sauce with my Cast Iron Flank Steak Recipe—it’s one of my favorite combinations for an easy, flavorful meal.
I had heard of chimichurri sauce for a long time, but I’d never actually tried it. One evening, my family and I went out to eat at Outback Steakhouse, and I noticed it on the menu as a little add-on for .99, and I figured why not.
It was so good! Nothing fancy, but I really liked it—fresh, herby, and great on steak.
Now I’ll be honest, I know a good steak really doesn’t need any kind of condiment. When it’s cooked right, it stands on its own. But I’ve always personally loved a little extra something on the side. A1 has always been a favorite of mine, and now chimichurri has definitely joined that list.
After that first try, I couldn’t stop thinking about it. I wanted something similar at home, but with a little more depth and a smoky kick to it. That’s what led me to make this smoky red chimichurri sauce.
What Is Red Chimichurri Sauce?
Red chimichurri sauce is a variation of traditional chimichurri, which originated in Argentina and is typically made with fresh parsley, garlic, olive oil, and vinegar. While classic chimichurri is green, this version gets its rich color and deep flavor from ingredients like smoked paprika and red pepper flakes.
The result is a smoky red chimichurri sauce that’s a little bolder, a little richer, and incredibly versatile.
What’s in Chimichurri Sauce?
Traditional chimichurri sauce is a simple, fresh herb-based sauce that comes from Argentina and Uruguay. At its core, it’s made with a handful of basic ingredients: fresh parsley, garlic, olive oil, red wine vinegar, and salt. From there, most versions include a little oregano and some kind of heat, like red pepper flakes, to give it a mild kick.
The texture is usually loose and spoonable, more like a chunky vinaigrette than a smooth sauce. It’s meant to be fresh and bright, used to balance out rich foods like grilled steak, chicken, or vegetables.
That said, chimichurri recipes can vary a lot depending on who’s making it. Some versions lean more herb-heavy, others are more garlicky or acidic. You’ll also see swaps and additions like cilantro instead of parsley, lemon juice instead of vinegar, or even blended versions that are smoother in texture.
This is also where variations like red chimichurri sauce come in. Some recipes add ingredients like roasted red peppers, smoked paprika, or chili to give it a deeper color and a smoky, slightly richer flavor while still keeping that classic fresh herb base.
Ingredients
- Parsley leaves: This is the base of the sauce and what gives chimichurri its fresh, bright flavor. Flat-leaf parsley works best because it has a stronger taste and better texture than curly parsley.
- Oregano: Adds a deeper, slightly earthy and peppery flavor that balances the brightness of the parsley. Fresh oregano gives the best flavor.
- Extra-virgin olive oil: Helps bring everything together and carries all the flavors. A good-quality olive oil makes a noticeable difference since it’s a key part of the sauce.
- Garlic: Gives chimichurri its bold, signature bite. Finely mincing it, or pressing, helps distribute the flavor evenly throughout the sauce without overwhelming it.
- Shallot: Adds a mild onion flavor with a little natural sweetness, softening the sharpness of the garlic and vinegar.
- Red pepper flakes: Brings heat to the sauce. You can adjust the amount depending on how spicy you like it.
- Smoked paprika: Adds the smoky depth that makes this version a smoky red chimichurri sauce instead of a traditional one.
- Red wine vinegar: Provides the tang and brightness that balances the oil and herbs, keeping the sauce fresh and vibrant.
How to Make Chimichurri Sauce (step-by-step)
Here’s how I make chimichurri sauce, but you can also toss everything in a blender if you want a smoother, less chunky version.
1. Finely chop the herbs and garlic on a cutting board until everything is broken down and evenly minced.
2. Transfer the chopped herbs and garlic to a medium mixing bowl, then add the smoked paprika and red pepper flakes.
3. Pour in the olive oil and red wine vinegar, then whisk everything together until well combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and develop.
Storage Instructions
Store your smoky red chimichurri sauce in an airtight container or glass jar in the refrigerator. It will keep well for up to 4–5 days.
The flavors actually deepen as it sits, so it’s even better the next day. If the oil separates or the herbs settle, just give it a good stir before serving.
For best flavor, let it sit at room temperature for about 10–15 minutes before using so the oil loosens up and the herbs brighten back up.
F.A.Q’s
Yes, and it actually tastes better after sitting for a few hours or overnight. The flavors deepen as it marinates, making it even more flavorful the next day.
You could, but I think the texture is best fresh. If I were to freeze it, I would freeze it in small portions (like an ice cube tray) and store in a freezer bag. Thaw in the fridge and stir well before using.
It has a mild heat from the red pepper flakes, but it’s not overly spicy. You can easily adjust the heat level by adding more or less red pepper flakes.
It’s most commonly served with grilled meats like steak or chicken, but it also works great as a marinade, drizzled over roasted vegetables, or even spooned onto sandwiches and bowls.
It’s typically served at room temperature. Letting it sit out for a few minutes before serving helps the flavors come through more fully.
Smoky Red Chimichurri Sauce
Ingredients
Directions
- Finely chop the herbs and garlic on a cutting board until everything is broken down and evenly minced.
- Transfer them to a medium mixing bowl, then add the smoked paprika and red pepper flakes.
- Pour in the olive oil and red wine vinegar and whisk everything together until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and develop.
Nutrition
Notes
- Chimichurri sauce tastes even better after it has time to sit. Letting it rest for at least 1 hour (or overnight) helps the flavors fully develop.
- For the best texture, finely chop the herbs by hand instead of fully blending. If you prefer a smoother sauce, you can pulse everything in a blender or food processor.
- Adjust the heat to your preference by increasing or decreasing the red pepper flakes.
- The sauce will naturally separate as it sits—just stir before serving.
Best served at room temperature for the most vibrant flavor.
