Chimichurri- Argentina

Chimichurri- Argentina

I love steak. I also love chimichurri. It’s one of my favorite condiments. For those of you who are unfamiliar with it, on the most basic level, it’s a parsley-based condiment from South America. 

Think of it as South American pesto! And when you whip up a fresh batch, marinade a juicy steak in it, and grill it… Oh my. I’m getting a deja vu-ish feeling! Let’s make it. Let’s make it soon. Let’s make it NOW!




1 cup flat leaf parsley

⅔ cup cilantro

¼ cup white vinegar

7-8 cloves garlic (I mean it)

¾ cup extra virgin olive oil

2 tbsps cool water



2 tsps ground cumin

1 tsp dried oregano

¼ tsp cayenne pepper

1 ribeye steak


(For rice)


1 cup rice

2 cups water

1 sprig cilantro



Start with a blender.


Well, you don’t need a blender, technically. I guess you could also use a food processor, immersion blender, or if you’re feeling sassy, a mortar and pestle! But today I’m using a blender. First, throw in the parsley and cilantro, and give them both a whir, just to get them broken up a bit.


Keeping the blender on low, gradually pour in the oil, water, and vinegar.




Let it sit and get pretty for a moment while you peel the garlic.


You don’t have to use it all… But if you’ve read any of my posts you know I really like garlic. I like to smash it with a knife or wooden spoon, and then throw it all in and give it a pulse. I hate mincing garlic. I love using it, but I’ve always thought mincing it was a pain. Now pulse it in,


and then toss in the spices.


I am physically and mentally incapable of using any less than 3 spices in any of my recipes, sweet or savory.  I just can’t do it. I start twitching, which is a bad thing to do when you’re holding a knife. Give it one last whir, just to get everything incorporated…


And you have chimichurri! I love it when that happens. Now, find a steak. That was a weird way to put it. I made it sound like there might be one under the sink. If you ever find a steak under your sink… Something ain’t right. Here’s a steak! Right from the fridge. Toss it in a zipper bag,


and pour the chimichurri right over it, reserving a little bit.Now let it marinade for about 4-8 hours, depending on how much time you have. 10 minutes works good too. It would be nice to have a pot of rice on now,


by the way. When the steak(s) have marinaded for however long you want them to, throw them on a grill/grill pan!


Cook them to your preferred temperature (I like ‘em medium myself), then serve them with rice and extra chimichurri!


Here’s the printable recipe, with ingredients and instructions: Argentina

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