Rustic Argentina Steakhouse Chimichurri
Updated: Jun 27
While visiting friends down in Florida I was taken to a really nice Argentina steak house. I became obsessed with the chimichurri that was served as a condiment. This wasnt the purred ground to death paste that I had and never really enjoyed. This was a nice blend of hand chopped herbs, chillis, garlic, vinegar, and lots of good quality olive oil.
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper , to taste (about 1/2 teaspoon)
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. I don't use it as a marinade, but Instead choose to baste my meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.