What is chimichurri?
Chimichurri is the uncooked green herb sauce that accompanies grilled meat (asado) in Argentina and Uruguay; it is to a Buenos Aires steak what tahini is to kebab in Egypt and Iraq. The original is made from parsley, oregano, garlic and red chilli flakes with vinegar, olive oil and salt, and is served alongside the meat or brushed on it while grilling. The dried blend was created so the sauce can be made at any time: the herbs and dried garlic are soaked in vinegar and water, oil is added, and in minutes they come back to life.
With the spread of steakhouses and grill restaurants in Egypt, the Gulf, Iraq and the Levant, chimichurri has become a sought-after sauce for grilled beef, chicken, prawns and vegetables, and a fresh alternative to heavy creamy sauces.
Composition and the role of each ingredient
- Dried parsley: the green colour and fresh herbal flavour; the largest component.
- Oregano: the peppery character that defines Argentine chimichurri (the Uruguayan version leans more on parsley).
- Dried garlic: sharpness and depth.
- Red chilli flakes (aji molido): moderate heat and the characteristic red flecks.
- Black pepper: gentle heat.
- Occasional additions: dried coriander leaf, dried onion, thyme, ground bay leaf, a little smoked paprika.
Green herbs make up most of the weight, with garlic and chilli in smaller proportions. Sheikh Al-Attareen keeps its formula confidential but confirms that the blend contains no salt padding, starch or colouring.
| Variant | Character | Best use |
|---|---|---|
| Argentine Chimichurri Seasoning | Fresh, green and herbal with parsley, oregano, garlic and chilli flakes | Sauce for steak and grilled meat, chicken and prawn marinade, brushing roasted vegetables, bread and oil |
How to recognise a good blend
Since the blend is mostly green herbs, colour is the first measure: the bright green of parsley signals gentle low-temperature drying, while yellowish green signals age or poor drying. Other quality markers:
- Even leaf pieces: no stems or dust; ISO 11164 for dried parsley and the ESA quality minima set limits for stems, foreign matter and ash.
- Moisture: no more than 8 to 10 % for dried parsley, to hold colour and prevent mould.
- Immediate aroma: rub a pinch between your fingers and the oregano and garlic should come through.
- The revival test: soak a spoonful of the blend in two spoonfuls of warm water and vinegar for five minutes; a good blend clearly regains its colour, volume and aroma.
- No salt as filler: the original sauce is salted when it is made, so a pure spice blend is preferable.
How to use it: chimichurri sauce with steak
- Put four tablespoons (about 12 g) of chimichurri seasoning in a bowl, add two tablespoons of warm water and two of red wine or cider vinegar, stir and leave for ten minutes so the herbs rehydrate.
- Add half a cup (about 120 ml) of extra virgin olive oil, a teaspoon of salt and, if you like, a crushed clove of fresh garlic, and stir.
- Let the sauce stand for at least half an hour at room temperature so the flavours marry.
- Season the steaks with salt and black pepper only and grill over high heat for 3 to 4 minutes a side, then rest for five minutes.
- Slice against the grain and spoon the chimichurri over the meat or serve it alongside.
Dosage guide: two tablespoons of the dry blend (6 to 8 g) per kilogram of meat or chicken when used as a dry rub with oil, marinating for one to four hours. Three other uses: a marinade for prawns and fish before grilling; mixed into soft butter to melt over hot steak; stirred into olive oil for dipping bread or dressing roast potatoes.
Storage and shelf life
Keep the dry blend in an opaque airtight jar away from light and humidity. It stays at its peak for six months after opening and remains usable for up to a year, although the parsley loses colour first. The prepared sauce with oil and vinegar keeps in a sealed jar in the fridge for up to a week; take it out half an hour before serving, as olive oil solidifies when cold.
The Sheikh Al-Attareen range
- Argentine Chimichurri Seasoning
Sheikh Al-Attareen uses Egyptian parsley dried at low temperature to preserve its colour, high-oil Mediterranean oregano and selected dried garlic, and checks every lot in its Mansoura laboratory for colour, moisture, stem content and foreign matter before blending and packing in opaque containers. The blend is available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through the online store.
Frequently asked questions
Is chimichurri hot?
Mildly. The chilli flakes give only a light tingle; add fresh chilli when preparing the sauce if you want more heat.
What is the difference between Argentine and Uruguayan chimichurri?
The Argentine version features oregano and chilli flakes, while the Uruguayan leans on parsley and garlic and is a lighter green.
Can I use the blend dry without making the sauce?
Yes, as a dry rub with oil on meat, chicken and vegetables, but soaking it in vinegar and water restores the flavour of the original sauce.
Does it suit chicken and fish?
Perfectly. It is one of the best sauces for grilled white fish with a squeeze of lemon.