• josephquebbq

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.






INGREDIENTS


  • 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)

INSTRUCTIONS


  • 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.


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