South American Steak Sauces

3 South American Steak Sauces You Can Make in Minutes

When it comes to grilled steak, South America knows best. From the sizzling parrillas of Argentina to the vibrant street food of Peru, steak is more than just a meal, it’s part of the culture. But what truly elevates a perfectly seared steak is the sauce that goes with it.

South American steak sauces are famous for their bold flavours, fresh herbs, and fiery chillies. The best part? Many of them can be made in just a few minutes with everyday ingredients. Whether you prefer something garlicky and tangy, creamy with a hint of spice, or smooth and avocado-rich, there’s a sauce here for you.

In this collection, you’ll learn how to make three classic steak accompaniments: Chimichurri from Argentina and Uruguay, Aji Verde from Peru, and a creamy Avocado Ají sauce that’s perfect for pairing with grilled meats. Each one brings something unique to the table — and once you’ve tried them, you’ll wonder how you ever served steak without them.

Don’t forget to check my Pollo Sudado (Chicken Stew).

 

What Makes South American Steak Sauces Unique?

Unlike heavy, cream-based sauces often associated with European cooking, South American steak sauces are fresh, vibrant, and designed to enhance the natural flavour of grilled meat.

• Chimichurri celebrates fresh parsley and garlic with a vinegar kick, a sharp, zesty balance to rich beef.

• Aji Verde blends coriander and chillies with mayonnaise or yoghurt for creaminess and spice.

• Avocado Ají uses avocado’s natural creaminess to create a smooth, refreshing sauce with a subtle chilli heat.

These South American Steak Sauces are not just condiments; they’re an integral part of the meal. Across South America, no barbecue, asado, or parrillada feels complete without them.

 

1. Chimichurri (Argentina/Uruguay)

Flavour: Fresh, garlicky, slightly tangy
Prep Time: 10 minutes
Difficulty: Easy

Ingredients:

• Fresh parsley, minced

• Garlic, minced

• Red wine vinegar

• Olive oil

• Oregano (dried or fresh)

• Red pepper flakes (optional)

• Salt and black pepper

Method:

1. Mix the parsley, garlic, oregano, vinegar, olive oil, and seasoning in a bowl.

2. Stir well to combine and let sit for 5–10 minutes so the flavours develop.

3. Adjust seasoning to taste.

How to Use:

Spoon generously over grilled steak just before serving or use as a marinade to infuse the meat with flavour before cooking.

 

2. Aji Verde (Peru)

Flavour: Creamy, herby, with a spicy kick
Prep Time: 5 minutes
Difficulty: Easy

Ingredients:

• ½ cup fresh coriander (cilantro) leaves, loosely packed

• 1 small jalapeño or ½ ají amarillo (seeded for a milder taste)

• 1 garlic clove

• 3 tbsp mayonnaise (or Greek yoghurt for a lighter option)

• 1 tbsp lime juice

• 1 tbsp olive oil

• 1 tbsp Parmesan cheese (optional)

• 1–2 tsp water (if needed)

• Salt and black pepper

Method:

1. Place all ingredients in a blender or food processor.

2. Blend until smooth and creamy, adjusting with lime, salt, or water to taste. This is my favourite food processor for sauces.

3. Serve immediately or refrigerate for up to two days.

How to Use:

Drizzle over grilled meats, serve alongside roasted vegetables, or use as a dipping sauce for chips and empanadas.

 

3. Avocado Ají Sauce (Colombia/Peru Inspired)

Flavour: Creamy, fresh, slightly spicy
Prep Time: 10 minutes
Difficulty: Easy

Ingredients:

• 1 ripe avocado

• 1 fresh jalapeño, deseeded for less heat

• ¼ cup fresh coriander (cilantro) leaves

• 1 garlic clove

• 2 tbsp chopped onion (red or white)

• Juice of 1 lime (about 2 tbsp)

• 1–2 tbsp olive oil (or neutral oil)

• 2–4 tbsp water (to adjust consistency)

• Salt and black pepper

• (Optional) 1 tbsp mayonnaise or Greek yoghurt for extra creaminess

Method:

1. Deseed the chilli if you prefer a milder heat.

2. Blend the chilli, garlic, onion, coriander, lime juice, and 2 tbsp water until smooth.

3. Add the avocado flesh and oil, then blend again until creamy.

4. Season with salt, pepper, and more lime juice if needed.

5. If too thick, add extra water to loosen the consistency.

6. Chill for 15–30 minutes before serving to let the flavours develop.

How to Use:

Perfect as a sauce for steak, this also works beautifully as a topping for grilled chicken, a spread for sandwiches, or even a dip for tortilla chips.

 

Best Steaks to Pair With These South American Sauces

• Ribeye: Rich and fatty, pairs beautifully with tangy chimichurri.

• Sirloin: Leaner cut that benefits from the creaminess of avocado ají.

• Flank or Skirt Steak: Perfect with aji verde — the bold flavours complement the beefy character of these cuts.

• Filet Mignon: A delicate cut that shines with a spoonful of chimichurri for contrast.

 

How to Store these South American Steak Sauces and Make-Ahead Tips

• Chimichurri: Best made a few hours ahead to allow flavours to meld. Keeps for up to 5 days in the fridge.

• Aji Verde: Store in an airtight container for up to 2 days. Stir before serving.

• Avocado Ají: Best served fresh but will keep for 1–2 days with a layer of cling film pressed directly onto the surface to reduce browning.

 

Why TheseSouth American Steak Sauces Work + Tips for Success

What makes these South American Steak sauces so effective is their balance of fresh herbs, acidity, spice, and creaminess. They enhance steak without overpowering it.

Tips for Success:

• Always use fresh herbs — dried won’t give the same flavour.

• For chimichurri, keep the texture slightly chunky, not a smooth paste.

• Adjust spice levels to your preference by adding or removing seeds from chillies.

• Don’t skip the resting time — especially for avocado ají, where flavours improve after chilling.

• Use these sauces creatively — they’re just as good on grilled vegetables, fish, or even as sandwich spreads.

Don’t forget to check Lomo Saltado.

 

Nutritional Benefits

• Chimichurri: Rich in antioxidants from parsley and healthy fats from olive oil.

• Aji Verde: Contains vitamin C from lime and metabolism-boosting chillies.

• Avocado Ají: Packed with heart-healthy monounsaturated fats and fibre.

 

Common Mistakes to Avoid

• Over-blending chimichurri — it should be rustic, not pureed.

• Adding too much oil, which can make sauces greasy instead of balanced.

• Making avocado ají too far ahead — avocado can oxidise and turn brown.

• Not tasting as you go — every chilli and lime varies in intensity.

 

Frequently Asked Questions (FAQ)

Can I freeze chimichurri sauce?
Yes, chimichurri freezes well in small portions. Defrost in the fridge before use.

How spicy is aji verde?
It depends on the chilli used. Jalapeños are mild to medium, while ají amarillo is fruitier with more heat.

Can avocado ají be made ahead of time?
Yes, but best within 24 hours. Cover tightly to prevent browning.

What if I can’t find ají amarillo?
Substitute with jalapeños, serranos, or even yellow chillies. The flavour will differ slightly but still be delicious.

 

Final Thoughts

These three South American steak sauces showcase just how much flavour a simple sauce can add to grilled meat. Whether it’s the herb-packed punch of Argentinian chimichurri, the creamy spice of Peruvian aji verde, or the smooth richness of avocado ají, each sauce offers a unique way to elevate your steak dinners.

The beauty of these recipes lies not only in their bold taste but also in their simplicity, all three can be made in minutes with fresh, affordable ingredients. They also keep well in the fridge, making them ideal for preparing ahead of time.

So next time you fire up the grill or pan-sear a steak, skip the bottled sauces and try one of these authentic South American Steak Sauces accompaniments instead. They’ll bring colour, freshness, and a touch of culinary tradition straight to your table.

South American Steak Sauces

Yield: 3

Prep Time: 20 minutes

Total Time: 20 minutes

South American steak sauces are famous for their bold flavours, fresh herbs, and fiery chillies. The best part? Many of them can be made in just a few minutes with everyday ingredients. Whether you prefer something garlicky and tangy, creamy with a hint of spice, or smooth and avocado-rich, there’s a sauce here for you.

In this collection, you’ll learn how to make three classic steak accompaniments: Chimichurri from Argentina and Uruguay, Aji Verde from Peru, and a creamy Avocado Ají sauce that’s perfect for pairing with grilled meats. Each one brings something unique to the table, and once you’ve tried them, you’ll wonder how you ever served steak without them.

Print

Ingredients

Chimichurri

• Olive oil
• Red wine vinegar
• Oregano (dried or fresh)
• Salt and black pepper
• Red pepper flakes (optional)
• Garlic, minced
• Fresh parsley, minced

Aji Verde

• 1 small jalapeño or ½ ají amarillo (seeded for a milder taste)
• 1 garlic clove
• 3 tbsp mayonnaise (or Greek yoghurt for a lighter option)
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp Parmesan cheese (optional)
• 1–2 tsp water (if needed)
• Salt and black pepper
• ½ cup fresh coriander (cilantro) leaves, loosely packed

Avocado Aji

• ¼ cup fresh coriander (cilantro) leaves
• 1 ripe avocado
• 1 fresh jalapeño, deseeded for less heat
• 1 garlic clove
• 2 tbsp chopped onion (red or white)
• Juice of 1 lime (about 2 tbsp)
• 1–2 tbsp olive oil (or neutral oil)
• 2–4 tbsp water (to adjust consistency)
• (Optional) 1 tbsp mayonnaise or Greek yoghurt for extra creaminess
• Salt and black pepper

Instructions

1. Chimichurri Method:
   Mix the parsley, garlic, oregano, vinegar, olive oil, and seasoning in a bowl.
   Stir well to combine and let sit for 5–10 minutes so the flavours develop.
   Adjust seasoning to taste.
2. Aji Verde Method:
   Place all ingredients in a blender or food processor.
   Blend until smooth and creamy, adjusting with lime, salt, or water to taste.
   Serve immediately or refrigerate for up to two days.
3. Avocado Aji Method:
   Deseed the chilli if you prefer a milder heat.
   Blend the chilli, garlic, onion, coriander, lime juice, and 2 tbsp water until smooth.
   Add the avocado flesh and oil, then blend again until creamy.
   Season with salt, pepper, and more lime juice if needed.
   If too thick, add extra water to loosen the consistency.
   Chill for 15–30 minutes before serving to let the flavours develop.

Nutrition Information:

Yield: 12
Amount Per Serving: Calories: 80Total Fat: 6gCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0.5g

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