White onion, diced
Garlic cloves, sliced
Long red chilli, sliced
Grilled capsicum in oil, diced
Fresh thyme, chopped
Fresh oregano, chopped
Fresh parsley, chopped
Smoked paprika
Red wine vinegar
Olive oil
Lemon, zested
Salt
1
2
1
~250g
2 Tbs
1/4 Bunch
1 Bunch
1/4 Cup
1 Cup
1/2 Cup
1
Pinch
Method
- Combine the aromatics – Add the diced onion, sliced garlic & sliced chilli to a bowl.
- Add the herbs & peppers – Add the roasted red peppers, thyme, oregano and parsley to the bowl.
- Add paprika and vinegar – Sprinkle in the smoked paprika & pour in the red wine vinegar. Stir to combine.
- Add the oil – Pour in the reserved oil from the roasted peppers, then top up with olive oil until everything is well coated.
- Finish with lemon zest and salt – Zest the lemon straight into the bowl, then add a pinch of salt. Stir well to combine.
- Rest and serve – Taste & adjust the seasoning if needed. Cover & rest at room temperature for at least 30 minutes before serving to let the flavours develop.
Now turn it into the ultimate steak sandwich!
Spoon the red chimichurri onto the base of a crusty roll, top with thinly sliced scotch fillet steak (cooked just the way you like), add sliced provolone cheese and add another generous spoon of the chimichurri.
About this recipe
Red chimichurri is the smokier, bolder cousin of the classic Argentinian green sauce. Where traditional chimichurri relies on fresh herbs and sharpness, this version leans into roasted capsicum and smoked paprika for a deeper, warmer flavour.
It’s a natural match for anything off the grill, and if you’re planning a Father’s Day barbecue, this is the kind of thing that makes you look like you’ve put in serious effort for very little work. Spoon it over a grilled steak alongside a creamy peppercorn sauce and let people choose their own adventure.
How far ahead can I make red chimichurri?
You can make it up to three days ahead. Store it in an airtight container in the fridge and bring it back to room temperature before serving. The flavours actually improve overnight as the herbs, vinegar and oil have time to meld together.
What's the difference between red and green chimichurri?
Green chimichurri is built around fresh parsley, oregano and raw garlic in oil and vinegar — bright and herbaceous. Red chimichurri adds roasted capsicum, smoked paprika and chilli, which gives it a smokier, sweeter depth with more heat. Both are served uncooked.
Can I adjust the heat level?
Absolutely. For less heat, remove the seeds and membranes from the long red chilli before slicing, or leave the chilli out entirely. For more kick, add a second chilli or a pinch of chilli flakes.
What else can I serve red chimichurri with?
Beyond grilled steak and lamb, it’s excellent on roast chicken, barbecued sausages, grilled vegetables or halloumi. It also works well stirred through pasta, spooned over eggs, or used as a marinade for meat before grilling.
