Santiago Aristizabal — Culinary Director, Rockpool Bar & Grill

The chimichurri behind a great steak

A bright, herbaceous sauce that’s been part of Rockpool’s menu for 10 years. Fresh herbs, garlic and a gentle acidity come together in a recipe that’s just as at home alongside great steak as it is with seafood, lamb or vegetables.

  • 23 June 2026
  • From our table to yours
  • Recipes

Fresh herbs. Bold flavour. Endless possibilities.

Recipe information

  • Total time: 15 minutes
  • Yield: 1.5 cups

 

A Rockpool Bar & Grill guest favourite, shared for your own table. Vibrant and full of flavour, with fresh herbs, garlic and cabernet vinegar, this chimichurri is made to bring generosity, freshness and lift to a great steak.

While it’s a natural partner for a perfectly cooked steak, it’s equally at home spooned over grilled seafood, roasted vegetables or lamb fresh from the barbecue. Simple to make and made to share. It’s a recipe worth keeping close.

 

 

The best things we serve are meant to be shared. This is one of them.

Culinary Director — Santiago Aristizabal

Method

  1. Pick the parsley, oregano, thyme and sage from their stems, then finely chop until well combined.

  2. Peel the garlic and finely grate or microplane into the herbs.

  3. Add the chilli powder, cabernet vinegar and olive oil. Season generously with sea salt and stir to combine.

  4. Taste and adjust. A little more vinegar will brighten the sauce, while a pinch of salt helps bring the herbs into balance.

Kitchen Note

Good ingredients make all the difference here. We prefer a cabernet vinegar by Australian brand Lirah for its gentle sweetness and balanced acidity, which lets the fresh herbs shine without overpowering them. Pair it with a good extra virgin olive oil, our choice changes with the season, but freshness and balance are always the goal.

Chimichurri is also a recipe that rewards a little patience. Stored covered in the refrigerator, it’ll keep for up to five days, ready for your next barbecue, family dinner or gathering around the table.

Ingredients
  • 1 bunch parsley
  • ½ bunch oregano
  • ½ bunch thyme
  • ½ bunch sage
  • ¼ tsp chilli powder
  • 4 cloves garlic
  • ¼ cup cabernet vinegar
  • ½ cup olive oil
Method

  1. Pick the parsley, oregano, thyme and sage from their stems, then finely chop until well combined.

  2. Peel the garlic and finely grate or microplane into the herbs.

  3. Add the chilli powder, cabernet vinegar and olive oil. Season generously with sea salt and stir to combine.

  4. Taste and adjust. A little more vinegar will brighten the sauce, while a pinch of salt helps bring the herbs into balance.

Kitchen Note

Good ingredients make all the difference here. We prefer a cabernet vinegar by Australian brand Lirah for its gentle sweetness and balanced acidity, which lets the fresh herbs shine without overpowering them. Pair it with a good extra virgin olive oil, our choice changes with the season, but freshness and balance are always the goal.

Chimichurri is also a recipe that rewards a little patience. Stored covered in the refrigerator, it’ll keep for up to five days, ready for your next barbecue, family dinner or gathering around the table.

Taste it at the source

Santiago’s chimichurri features on the Rockpool Bar & Grill menu.

reserve at Rockpool Bar & Grill
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