What is chimichurri rojo?

Chimichurri rojo is the red version of Argentina's classic green chimichurri. Where the green one leans on fresh herbs and garlic, the red gets its color and smoky depth from paprika (here, a paprika-infused oil) plus capers, shallot, and parsley. It lands redder, smokier, and brinier than the green, and it's built to spoon over steak.

What steak is best with chimichurri rojo?

Any of them. The sauce is bold enough for a fatty ribeye and bright enough to dress up lean filets or quick-cooking skirt steak. Grill the steak, slice it against the grain, and spoon the sauce over the top.

Can I make chimichurri rojo ahead of time?

Yes, and it's better for it. After an hour in the fridge the shallot and capers settle into the oil and the flavor rounds out. Keep it refrigerated up to a week and bring it back to room temperature before serving.

Why do you strain the paprika oil?

Straining leaves the gritty paprika solids behind so you're left with pure, smooth, deeply colored oil. Warming the paprika first pulls its color and flavor into the oil; straining gives you all of that without a sandy texture in the finished sauce.

Chimichurri Rojo (Smoky Red Paprika Sauce for Steak)

Description

A bold, smoky-briny chimichurri rojo built on an infused paprika oil and loaded with capers, shallot, and parsley — spooned over any sliced grilled steak. Make the sauce first, then grill the steak.

Ingredients

Units Scale

For the steak:
2 (5 oz) steaks — filets, ribeyes, or your favorite cut
Kosher salt and freshly cracked black pepper
Neutral oil, for the grill
For the chimichurri rojo:
1 cup avocado oil
5 tablespoons paprika
1 large shallot, finely chopped
1/4 cup capers, coarsely chopped
1/2 cup fresh flat-leaf parsley, chopped
2 tablespoons red wine vinegar
Kosher salt, to taste

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Instructions

Add the avocado oil and paprika to a small saucepan over medium heat.
Warm for about 5 minutes, swirling occasionally, just until warm. Do not let the paprika burn.
Remove the pan from the heat. Let the oil stand until completely cool and dark red, about 20 to 30 minutes.
Strain the paprika oil through a fine-mesh strainer (lined with cheesecloth, if desired) into a small bowl. Discard the solids.
Whisk the strained oil with the shallot, capers, parsley, and red wine vinegar.
Season with kosher salt to taste. Set aside.
Season the steaks generously with salt and pepper on both sides.
Grill the steaks over high heat to your preferred doneness (about 125 to 130°F internal for medium-rare). Rest 5 to 10 minutes.
Slice the rested steak against the grain.
Spoon the chimichurri rojo over the sliced steak and serve.

Notes

Watch the paprika — it scorches in seconds and burnt paprika is bitter. Keep the heat at medium and pull the pan the moment the oil is warm.
Make ahead: the sauce is even better after an hour. Refrigerate up to 1 week; bring to room temperature and stir before serving.
Want heat? The classic rojo leans smoky, not spicy. For warmth, stir in crushed red pepper flakes or a minced fresh chili to taste.
Paprika quality matters: use fresh sweet (Hungarian or Spanish) paprika, or smoked paprika for a deeper, smokier sauce.

Prep Time: 15 minutes
Cooling Time: 25 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Grilling
Cuisine: American