Copycat Outback Steakhouse Argentine Chimichurri Sauce: Unleash the Flavor!

The first time I tasted chimichurri, I was backpacking through Argentina. It wasn’t in a fancy restaurant, but at a roadside parilla, where gauchos were grilling massive cuts of beef over an open fire. The aroma alone was intoxicating – smoky meat mingling with the bright, herbaceous scent of the chimichurri they generously slathered on everything. That simple sauce, bursting with fresh herbs and garlic, elevated the grilled meat to something truly extraordinary. This copycat recipe aims to capture that same vibrant magic, bringing a taste of the Argentine pampas to your kitchen.

Recipe Overview

• Prep Time: 10 minutes
• Total Time: 10 minutes (plus 1 hour chilling)
• Yields: 1 1/2 – 1 3/4 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 1 cup flat leaf parsley, chopped fine
• 1/2 cup cilantro, chopped fine
• 2 tablespoons thyme, stemmed and chopped fine
• 1/2 cup white onion, minced
• 1 cup extra virgin olive oil
• 1 tablespoon garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 2 teaspoons kosher salt or sea salt
• 1/2 teaspoon cumin
• 1 teaspoon fresh ground black pepper

Equipment Needed

• Food processor
• Covered dish

Instructions

1. Begin by prepping all your ingredients. Thoroughly wash and dry the parsley and cilantro. Remove the stems from the thyme and finely chop the leaves. Mince the white onion and garlic as finely as possible. Freshly squeezed lemon juice and lime juice will provide the best flavor.
2. In a food processor, combine the chopped parsley, chopped cilantro, chopped thyme, minced white onion, minced garlic, fresh lemon juice, fresh lime juice, kosher salt (or sea salt), cumin, and fresh ground black pepper.
3. Pour the extra virgin olive oil into the food processor.
4. Puree the mixture until it is finely chopped and smooth, which should take approximately 2 minutes. You may need to stop the food processor and scrape down the sides a few times to ensure all ingredients are evenly processed. The consistency should be a vibrant green sauce with no large pieces of herbs or onion.
5. Transfer the chimichurri sauce to a covered dish.
6. Chill the sauce in the refrigerator for at least 1 hour, or up to three days, to allow the flavors to meld. Chilling is crucial for developing the complex flavors of the chimichurri.

Expert Tips & Tricks

• Herb Quality: The quality of your herbs is paramount. Use fresh, vibrant herbs for the best flavor. Avoid using herbs that are wilted or browning.
• Pulse, Don’t Over-Process: When pureeing the sauce, pulse the food processor rather than running it continuously. This helps prevent the herbs from bruising and turning bitter.
• Adjust to Taste: Chimichurri is a very personal sauce. Feel free to adjust the ingredients to your liking. For a spicier sauce, add a pinch of red pepper flakes or a finely minced jalapeño. If you prefer a more acidic flavor, add a touch more lemon or lime juice.
• Make it Ahead: Chimichurri is fantastic because you can make it ahead of time. The flavors actually improve as they meld together in the refrigerator.
• Don’t have fresh thyme? While fresh thyme is preferred, you can substitute with 1 teaspoon of dried thyme. Just be sure to rehydrate it slightly by mixing it with a tablespoon of olive oil before adding to the food processor.
• Controlling Bitterness: Sometimes, parsley can contribute a slight bitterness to the sauce. To minimize this, remove the thicker stems of the parsley before chopping. Also, avoid over-processing, as this can also release bitter compounds.

Serving & Storage Suggestions

Chimichurri is incredibly versatile. It’s traditionally served with grilled steak, but it’s also delicious with chicken, pork, fish, or vegetables. Drizzle it over roasted potatoes, grilled corn, or use it as a marinade for tofu or tempeh.

• Serving: Serve chimichurri at room temperature or slightly chilled. A spoonful or two is usually sufficient, as the flavor is quite potent.
• Storage: Store leftover chimichurri in an airtight container in the refrigerator for up to 3 days. The sauce may lose some of its vibrant green color over time, but the flavor will still be excellent.
• Freezing: While not ideal, you can freeze chimichurri in ice cube trays for longer storage. Once frozen, transfer the cubes to a freezer bag. Thaw the cubes as needed, but be aware that the texture may be slightly altered. It’s best to use frozen chimichurri for cooking rather than as a fresh sauce.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	230 kcal	12%
Total Fat	24g	37%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	350mg	15%
Total Carbohydrate	3g	1%
Dietary Fiber	1g	4%
Sugars	1g	2%
Protein	1g	2%

Variations & Substitutions

• Spicy Chimichurri: Add a pinch of red pepper flakes or a finely minced jalapeño or serrano pepper to the food processor.
• Herb Variations: Experiment with different herbs, such as oregano, mint, or chives.
• Vinegar Substitution: If you don’t have fresh lemon or lime juice, you can substitute with red wine vinegar or white wine vinegar. Use 1 tablespoon of vinegar for every 2 tablespoons of lemon juice.
• Garlic Lovers: Add an extra clove of garlic for a more intense garlic flavor.
• For a Milder Flavor: Some people find raw onion and garlic overpowering. If that’s you, try briefly sautéing the minced onion and garlic in a tablespoon of olive oil until softened before adding them to the food processor.

FAQs (Frequently Asked Questions)

Q: Can I make this without a food processor?
A: While a food processor makes the process much easier, you can chop all the ingredients by hand. Be sure to mince everything very finely for the best texture.

Q: How long does chimichurri last?
A: Chimichurri is best used within 3 days when stored in the refrigerator. The flavor will still be good after 3 days, but the herbs may start to lose their vibrant color.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for the best flavor, you can substitute with dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: What is the best type of olive oil to use?
A: Extra virgin olive oil is recommended for its rich flavor. However, you can use regular olive oil if that’s what you have on hand.

Q: Why does my chimichurri taste bitter?
A: Bitterness can be caused by over-processing the herbs or using older, less-than-fresh herbs. Avoid over-processing and use the freshest herbs possible. You can also try removing the thicker stems of the parsley, as they can sometimes contribute to bitterness.

Final Thoughts

Now that you have this fantastic copycat recipe for Outback Steakhouse Argentine Chimichurri Sauce, I encourage you to try it out! It’s surprisingly easy to make and adds an incredible burst of flavor to so many dishes. Whether you’re grilling up a juicy steak or simply looking for a way to elevate your weeknight dinner, this chimichurri sauce is sure to impress. Don’t be afraid to experiment with the ingredients and adjust the recipe to your own taste. Once you discover the magic of chimichurri, you’ll never look at grilled food the same way again. Happy cooking!