Classic Argentinian Chimichurri

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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