Chimichurri: Argentina’s (and BBQ Lovers’) Favorite Sauce
Updated: 7 days ago
[Pictured above: Certified Piedmontese smoked T-bone with chimichurri sauce with radish]
Traditionally a sauce made up of chopped parsley, minced garlic, oregano and white vinegar; there are numerous regional and homemade variations of chimichurri sauce. No wonder its (probable) ancestor, Basque's tximitxurri, means "a mix of several things in no particular order."
Chimichurri is the perfect accompaniment on almost everything – pasta salad, eggs, potatoes, fish, chicken; but in our heart, BBQ reigns supreme. Grilled steaks, roasts, and smoked meats with chimichurri will forever have our love.
The beauty of chimichurri sauce is in how simple it is to make it suit your tastes. Stir all ingredients together or blend them for a thicker consistency if that's what you enjoy. Add more red pepper flakes for a shocking zing, or even a squeeze of lemon juice for a refreshing tang. Though there are so many chimichurri recipes out there, we at Certified Piedmontese can't wait to share our favorite one with you!
1 Bunch Parsley, finely chopped
1 Bunch Cilantro, finely chopped
2 Garlic cloves, minced
3 tbsp capers, finely chopped
1 ½ tbsp red wine vinegar
1 ½ tsp of salt
½ tsp of red pepper flakes
½ tsp of black pepper ½ cup extra virgin olive oil
Combine all ingredients and mix well in a bowl. Enjoy your chimichurri sauce!
[Pictured above: Certified Piedmontese smoked Tri Tip with blended chimichurri sauce]
You can blend the traditional chimichurri sauce to make a smoother, thicker, and vibrant green chimichurri sauce that is hard to beat for presentation. The contrast on sizzling hot steak tingles at your sense and is guaranteed to make your mouth water.
If you wish for more crunch and color, add some radish. Sliced, diced, raw, or cooked, it's the perfect partner-in-crime for chimichurri.
Once mixed, chimichurri sauce can be put onto your steak immediately. However, our advice is to let it sit for 2 hours or more before serving so that all the flavors have time to meld together in the olive oil. If the BBQ can't wait, let it sit for 10 minutes.
To avoid all the wait or rush, prepare your Chimichurri Sauce up to 24 hours in advance and keep it in the refrigerator.
Chimichurri is usually served chilled as heating up the sauce would darken the bright green herbs, but hey, give it a try, and you might find that you like it hot!
We recommend using I frutti del Sole del Mediterraneo's Capers in Oil and OMED's Vinegar Rosé for our favorite taste. They can be found at our flagship retail store and butcher shop, The Mercato, located in Lincoln, Nebraska!
4841 N 84th St, Lincoln, NE 68507
The Mercato features fresh hand-cut Certified Piedmontese beef and chef-sourced, unique ingredients that match the quality of our beef. Open every day from 8 am to 8 pm — Call 402-480-1178 for more details.