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5 from 1 vote


Charcoal cooked ribeye beef steak, flavorful chimichurri spread, and the perfect Father’s Day gift idea!
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: Hispanic
Keyword: chimichurri, spread
Calories: 1503kcal
Author: Rachael


  • 1/2 cup finely chopped fresh parsley
  • 2 Tbs oregano finely chopped, fresh is best
  • 4-6 garlic cloves crushed
  • 3/4 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1 Tbs fresh lemon juice
  • 1-2 teaspoons Aji Molido Crushed red pepper, if you can, go to an Argentine market to get the authentic stuff, otherwise any crushed red pepper will do
  • Salt and pepper to taste


  • Finely chop the parsley and oregano, and mince garlic and put in a small bowl.
  • Stir olive oil, vinegar, salt, pepper, and aji molida together, taste, and adjust seasonings as needed.
  • Stir with parsley mixture
  • Serve immediately, or refrigerate (will keep about 2 days)


Calories: 1503kcal | Carbohydrates: 14g | Protein: 2g | Fat: 162g | Saturated Fat: 22g | Sodium: 26mg | Potassium: 340mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2850IU | Vitamin C: 55.8mg | Calcium: 223mg | Iron: 6.6mg