Gordon Ramsay Chimichurri | 5-Minute Steak Sauce Magic

Gordon Ramsay Chimichurri didn’t just level up my steaks—it burned every bland condiment bridge I’d ever built. I was the guy who tossed together green mush in a blender, dumped it on a hot steak, and called it “chimichurri.” But Ramsay? He chops. He balances. He lets it rest. The first time I made Gordon Ramsay Chimichurri properly, I swore off bottled sauces forever.

Why This Works

Ramsay’s chimichurri works because it’s alive. The fresh parsley and oregano, the kick of raw garlic, the fire from chilli—it all hits different when chopped, not blitzed. Letting it rest means the vinegar softens the harshness and the oil blends the herbs. That’s why Gordon Ramsay Chimichurri is a sauce that bites and hugs at the same time. No bitterness. Just bright, earthy firepower.

What I Got Wrong (And Fixed)

I used to throw everything in a blender: garlic, parsley, even dry oregano. The result? A pungent, bitter sludge. Then I saw Gordon Ramsay make chimichurri live—and it clicked. You chop. You season. You wait. That 15-minute rest turns Gordon Ramsay Chimichurri into something balanced and bold. The vinegar tames the garlic, the oil carries the herbs, and the chilli whispers instead of screaming.

The Gear

• Sharp chef’s knife – you’re chopping, not blending
• Wooden cutting board – protects the herbs’ color
• Small bowl – wide enough to stir, deep enough to let it rest
• Spoon – for mixing and tasting

The Cast of Characters

• 1 cup fresh parsley (flat-leaf preferred) – (about 25g UK)
• 1/4 cup fresh oregano – (about 6g UK)
• 3 cloves garlic, finely chopped
• 1 red chilli, deseeded and minced
• 1 small sprig fresh rosemary, finely chopped – (optional)
• 2 Tbsp red wine vinegar – (30ml UK)
• 1/2 cup extra virgin olive oil – (120ml UK)
• Salt and cracked black pepper to taste

The Execution

Finely chop the parsley and oregano by hand. No shortcuts here—blenders bruise herbs and ruin flavor. Add the chopped garlic, minced red chilli, and rosemary. Mix it all in a bowl.

Pour in the red wine vinegar and let the herbs soak for about 5 minutes. This wakes up the flavors and takes the sting out of the garlic. Then drizzle in the olive oil while stirring gently.

Taste and season with salt and black pepper. Now—here’s the hard part—let it sit. Cover the bowl with a plate or towel and let Gordon Ramsay Chimichurri rest at room temp for at least 15 minutes. Trust the process.

Real-Life Adjustments

• No fresh oregano? Use marjoram, or a pinch of dried in a pinch—but fresh is best.
• Want it milder? Use half a chilli or swap in red pepper flakes.
• Don’t skip the vinegar soak—it’s not optional in Gordon Ramsay Chimichurri.

Variations That Actually Hold Up

• Add lemon zest for brightness
• Stir in minced shallot for sweetness
• Use cilantro instead of oregano if you’re going Latin-American fusion

Serving Suggestions

Serve Gordon Ramsay Chimichurri with grilled steak, chicken thighs, lamb chops, or spoon it over roasted vegetables. It also kills it on sandwiches—slather it on a roast beef baguette and never look back.

Recipe FAQs

The Ramsay Result

This isn’t a drizzle. It’s a full-on herb explosion. Gordon Ramsay Chimichurri turns any basic protein into a dish that tastes like it came off a restaurant line. Chop it. Rest it. Love it.

Your Turn – Let’s Cook Like Ramsay

Want more dishes that go beast-mode with flavor? Head over to our Beef & Lamb recipes and build meals worthy of a chef’s table—without ever leaving your kitchen.