Bobby Flay Chimichurri Recipe​

Written by: Vladimir Lapshin

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Chimichurri is a bright green sauce made with fresh herbs and garlic. It is known for its bold, fresh flavor and is often served with grilled foods. Bobby Flay uses chimichurri as a simple way to add a lot of taste to meats, vegetables, and even bread.

This Bobby Flay chimichurri recipe is based on the classic sauce from Argentina, with a few small changes. It uses fresh parsley, garlic, vinegar, olive oil, and a little heat to create a sauce that is tangy, herby, and full of flavor. The best part is that it only takes a few minutes to make.

You do not need to cook anything in this Bobby Flay chimichurri recipe​. You just chop, mix, and stir. Once it is ready, you can spoon it over steak, chicken, fish, or roasted vegetables. You can also use it as a dipping sauce or drizzle it on food right before serving.

Key Takeaways

• Chimichurri adds big flavor: Chimichurri is a fresh green sauce from Argentina that Bobby Flay uses to add a lot of flavor to food. It tastes garlicky, tangy, and a little spicy. It works especially well with grilled meats and smoky dishes.
• Made with simple ingredients: Bobby Flay’s chimichurri uses easy ingredients like parsley, garlic, olive oil, vinegar, oregano, red pepper flakes, salt, and pepper. When mixed, these simple items create a bright and fresh-tasting sauce.
• No cooking needed: Chimichurri is not cooked. You just chop the ingredients, mix them, and let the sauce sit for a short time. This keeps the herbs fresh and the flavors strong. It is best added to food after cooking.
• Tastes better after resting: Chimichurri tastes even better if you let it rest for a bit before serving. Let it sit for about 15 to 30 minutes, or even a few hours if you have time. This helps the oil, vinegar, and herbs blend for better flavor.

What is Bobby Flay’s Chimichurri Recipe

Bobby Flay’s chimichurri recipe is his version of a classic sauce from Argentina. Chimichurri is usually made with fresh herbs, garlic, oil, and vinegar. People most often serve it with grilled steak, but it also tastes great with chicken, fish, and vegetables. Over time, this bright green sauce has become popular all over the world because it is fresh, tangy, and full of flavor.

Traditional chimichurri uses parsley as the main herb, along with garlic, red wine vinegar, olive oil, dried oregano, and a little chili for heat. The sauce is simple to make and does not require any cooking. You just chop the ingredients and mix them.

Bobby Flay keeps the basics of chimichurri the same but adds his own style. He uses plenty of fresh parsley and garlic to keep the flavor bold. He also likes to add a small amount of heat, usually from red pepper flakes. This gives the sauce a gentle spicy kick without making it too hot.

Instead of red wine vinegar, this version uses apple cider vinegar. Apple cider vinegar adds a mild, fruity tang that balances well with the olive oil and herbs. You can use different types of vinegar if needed, but the sauce should always have some acidity to keep it fresh and bright.

Recipe for Bobby Flay Chimichurri

Common Mistakes to Avoid When Making Bobby Flay Chimichurri

Chimichurri is a simple sauce, but small mistakes can change the flavor or texture. To get the best results, keep these common mistakes in mind.

• Blending the sauce too much: It can be tempting to blend everything until smooth, but chimichurri should not look like pesto. The sauce should have small pieces of herbs and garlic that you can see and taste. If you blend it too much, it becomes thick and pasty. Chop the ingredients by hand or pulse them lightly so the sauce stays loose and textured.
• Using old or dry herbs: Fresh herbs are the most important part of chimichurri. Using parsley that is wilted, dark, or dry will make the sauce taste dull. Always choose fresh, bright green parsley and fresh garlic. Dried parsley does not work well in this Bobby Flay chimichurri sauce recipe and should be avoided.
• Adding too much or too little garlic: Garlic gives chimichurri its strong flavor, but balance matters. Too little garlic makes the sauce taste weak, while too much can make it sharp and bitter. Use a moderate amount and chop it finely so the flavor spreads evenly through the sauce.
• Not seasoning enough: Chimichurri needs salt and acid to taste right. If you do not add enough salt or vinegar, the sauce can taste oily or bland. Always taste the sauce and adjust. A small pinch of salt or an extra splash of vinegar can bring the flavors back to life.
• Heating the sauce: Chimichurri should never be cooked. Adding it to hot pans or grilling it can burn the herbs and ruin the fresh taste. Always use chimichurri as a finishing sauce or serve it on the side. This keeps the color bright and the flavor fresh.

How Bobby Flay Uses Chimichurri

Spoon it over grilled steak or lamb

One of the most common ways Bobby Flay uses chimichurri is on grilled meat. After cooking a steak or lamb until it is juicy and tender, he spoons chimichurri over the top right before serving. This works very well with cuts like skirt steak, ribeye, or lamb chops. The fresh herbs, garlic, and vinegar help balance the rich flavor of the meat. Bobby lets the meat rest first, then adds the sauce so it mixes with the juices and tastes even better.

Use it as a finishing sauce, not a marinade

Bobby Flay usually uses chimichurri as a finishing sauce, not something to soak meat in for hours. Chimichurri is made with fresh herbs, and long marinating can make those herbs lose their bright color and fresh taste. The vinegar can also be too strong if the meat sits in it too long. Instead, Bobby grills the meat first, then adds chimichurri at the end. This keeps the sauce fresh and prevents it from burning on the grill.

Add it right before serving for fresh flavor

Timing matters when using chimichurri. Bobby Flay adds it just before the food is served. If you add it too early, the flavor can fade, and the herbs can wilt. By adding it at the last minute, the sauce stays bright and flavorful. Whether you are serving steak, fish, vegetables, or even eggs, spoon the chimichurri right before eating for the best taste and color.

Serving Suggestions

Serve with grilled meats and seafood

Chimichurri tastes great with food cooked on the grill. It is most famous with grilled steak, but it also works very well with other meats. Spoon it over grilled chicken breasts or thighs to add moisture and flavor. Bobby Flay also likes using chimichurri with grilled fish like salmon, tuna, or swordfish. The fresh herbs and garlic balance the rich taste of the fish. You can even use it on grilled shrimp or pork chops. A small spoonful on top adds a bright and tangy finish.

Drizzle over roasted vegetables or potatoes

Chimichurri is an easy way to make vegetables taste better. After roasting vegetables like carrots, bell peppers, zucchini, or cauliflower, spoon chimichurri over them before serving. The vinegar and herbs add freshness to the warm vegetables. Potatoes are another great option. Try it on roasted potatoes, grilled potato wedges, or even a baked potato. Instead of butter or sour cream, chimichurri adds flavor without feeling heavy.

Use as a sauce for sandwiches or grain bowls

You can also use chimichurri as a sauce in everyday meals. Spread it on sandwiches or burgers instead of mayo or mustard. It adds a strong herb flavor that goes well with meat and cheese. Chimichurri also works well in grain bowls or salads. Drizzle it over rice or quinoa with vegetables and protein, and mix it in like a dressing. You can even add a small amount to scrambled eggs or an omelet.

How to Store Chimichurri

Keep it in an airtight container

Put the chimichurri into a clean container with a tight lid. A small glass jar or a plastic container works well. Keeping air out is important because air can make the herbs lose their fresh taste and bright color. An airtight container also keeps the strong smell of garlic and vinegar from spreading to other foods in your fridge. Glass or food-safe plastic is best, since the vinegar can react with metal and change the flavor.

Refrigerate to preserve freshness

Always store chimichurri in the refrigerator. This sauce is made with fresh herbs and is not cooked, so it can spoil if left out too long. In the fridge, chimichurri usually stays good for about 5 days and sometimes up to a week. The green color may get a little darker over time, and that is normal. The cold helps keep the herbs fresh and slows down spoilage.

If you want to store it for longer, you can freeze chimichurri in ice cube trays. Once frozen, move the cubes to a freezer bag. The flavor will still be good, but the herbs may be softer after thawing. For the best taste, try to use refrigerated chimichurri within a week.

Bring to room temperature before using

When you are ready to use chimichurri from the fridge, let it sit at room temperature for about 15 to 20 minutes. Olive oil can harden when it is cold, which makes the sauce look thick or cloudy. As it warms up, the oil will loosen again. Stir the chimichurri well before serving so the oil, vinegar, and herbs mix back together. Using it at room temperature gives you the best flavor and aroma.

Nutrition Information

Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide an estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.

However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.

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