There's dozens of stories as to how the word Chimichurri evolved. Our favorite version claims the word is a bad pronunciation of 'Jimmy's Curry'. Jimmy was an Englishman who apparently joined the fight for Argentina's independence and made a mean condiment with garlic and chives. So now you're set for your next round of Trivial Pursuit. But on a tasty note, Argentinian Chimichurri makes any protein better, period. It's a tangy, vibrant pop in the mouth, most beloved on a charred slab of skirt steak.
Argentinian Chimichurri is so easy to prepare and works well with chicken, pork, beef, and even fish. Like any recipe please follow the ratio, as too much of one ingredient might overpower the others and not compliment your protein. A perfect balance of vinegar, garlic and herbs add so much flavor you'll want to grab a piece of baguette, too.
One thing to keep in mind is Chimichurri should never be made in advance nor should it be refrigerated. It should be prepared while your steak is resting and served immediately afterwards. Good for only one day.
Falls in love with charred, juicy skirt steak
Stir memories of falling love in the summer and date nights at a small Argentinian steakhouse in Miami Beach
In the spice chest you'll find chili flakes, garlic, lemon zest and shallots
Suggestions and Alternatives
- If you don't have fresh garlic, you can use granulated garlic, because you can still get the chunky texture of fresh garlic.
- If you don't have red wine vinegar, you can use apple cider vinegar or white vinegar.
- Instead of shallots, red onions are good in a pinch.
- Olive oil is a great substitute for the grapeseed oil.
- We recommend Chimichurri on a skirt streak, but another idea is to use as topping on short ribs. Our Chestnut Beer Braised Short Ribs walks you through a fantastic preparation of the dish.
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- 3 clove garlic minced
- 4 tablespoons shallots minced
- 2 teaspoons chili flakes
- 1/2 bunch chives chopped
- 1/2 bunch parsley chopped
- 1 tablespoon oregano chopped
- 1 bunch cilantro chopped
- 3 tablespoons scallion chopped
- 1/4 cup red wine vinegar quality
- 2 tablespoons lemon juice fresh
- 1/2 cup grapeseed oil quality
- 3 tablespoons lemon zest fresh
- 2 teaspoons salt
- In a medium size bowl add minced garlic, shallots and chili flakes.
- Add finely chopped parsley, oregano, chives, cilantro and scallion.
- Whisk all together for 1 minute.
- Add red wine vinegar, and lemon juice.
- Whisk together for 1 minute.
- Slowly whisk in grapeseed oil.
- Fold in lemon zest.
- Add salt to taste.
- Let rest 5 minutes before serving.
Ooooh, this is lovely and refreshing! What a perfect addition to a grilled steak this summer!
Julie | Bunsen Burner Bakery says
These pictures are beautiful! What a vibrant, green sauce.
I never realized chimichurri could not be refrigerated! Very good to know! This looks great! I'm going to have give it a try!
Linda @ signorina spaghetti says
I never made chimichurri before, but I think I need to experiment this now, it looks totally delicious. Thanks as well for posting all the substitutions, it's super useful!
Sarah @ Champagne Tastes says
I'm super confused about why I've never liked any chimichurri that I've tried, because I love every single ingredient! Maybe I've only tried old or refrigerated chimichurri!!
This looks like the perfect accompaniment to some steak. That's so interesting about the different versions of how the word chimichurri came about - bad pronunciation of Jimmy's Curry - I love that!
Elaine @ Dishes Delish says
I love all the variations of chimichurri recipes I see. This one looks delicious! I can't wait to try your recipe!
I need to get my herbs planted to I can make this chimichurri!
What a terrific chimichurri recipe. Thank you for sharing!
thanks a lot for this recipe! It's really helpful and easy to make! Will surely do it again!