Chimichurri is a classic Argentine sauce with herbs, garlic, vinegar, and oil. It’s the perfect addition to any grilled meat and adds flavor to any dish.
I decided to try Bobby Flay’s spin on chimichurri, and as a renowned chef and restaurateur, I love his take on classic recipes.
I curate items based on recipes and kitchen tools I use every day, and I may earn an affiliate commission if you buy something through one of the links on this post at no extra cost to you. I appreciate your support!
Table of Contents
Prepare the chimichurri a few hours or 24 hours before serving to allow it to build the flavors.
Ingredients and Substitutions
Traditionally, chimichurri is prepared with red pepper, and this Chimichurri by Bobby Flay is unique because it swaps the red pepper for smoke paprika.
However, if you’re out of smoked paprika and have red pepper flakes, you can include it in this recipe.
This recipe includes fresh oregano, but if you only have dried oregano, you can swap it in this recipe, and instead of 2 tbsps, reduce it to 1 tbsp of dried oregano.
If you only have frozen garlic, you can use frozen garlic instead of fresh garlic cloves in this chimichurri recipe.
How much chimichurri does this recipe Yield?
This chimichurri recipe makes about 1 1/2 cups and can serve at least 8-10 people.
be stored in the refrigerator for up to 1 week. When you’re ready to use it, simply let it sit at room temperature for 30 minutes to bring it back to life.
Storage and Reheating
Chimichurri can be stored in the refrigerator for up to 5 days. Store in a glass container for easy storage.
When ready to use it, let it sit at room temperature for 30 minutes to bring it back to life.
Chimichurri can be frozen for up to a month.
I loved the smokiness in this recipe, it’s a bit different from the traditional and classic chimichurri recipe, but it was a welcomed twist. Bobby Flay loves layering flavors and spices, and Bobby Flays Chimichurri did not disappoint.
Bobby Flays Chimichurri Recipe
- 1 bunch Flat Parsley
- 4 cloves Garlic
- 1/4 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- 2 tbsp Fresh Oregano
- 1 pinch Salt Or to taste
- 1 tsp Smoked Paprika
- Step 1Rinse the parsley and pat dry. Remove the stems, pluck the leaves, and place them in the food processor.
- Step 2Make it easy, add all ingredients to the food processor, and chop for 10-20 seconds.
- Step 3Ideally, keep the chimichurri in the fridge for 24 hours before drizzling the chimichurri on a skirt steak or roasted chicken.