Chimichurri is a classic Argentine topping used on grilled meats. Known for its fresh herbaceousness, mix this seasoning with olive oil to drizzle over hot steaks or sausages. The brightness of chimichurri also works surprisingly well on fish.
The best steak rub ever !
Easy Chimichurri Steak
The bright and fresh herbaceousness of Chimichurri perfectly balances the heavy richness of grilled meats. While most commonly used as a sauce, chimichurri also works well as a marinade, salad dressing, or finishing sauce. In Italy, they use a nearly identical sauce blend to drizzle over fresh seafood.
Pairs deliciously with:
Grilled Skirt Steak, Burgers, Salads, Tacos, Grilled Swordfish
Origin & History
Originating in Argentina and Uruguay, chimichurri is a saucy condiment made up of fresh herbs (and sometimes chili) blended with oil, salt, and vinegar to serve over hot grilled meats. Culinary historians are uncertain of the sauce and its name's exact origin. Some claim it comes from the Basque immigrants' word for a mixture of several things in no particular order. Others say it's from the Argentine mispronunciation of the man's name who introduced the sauce - Jimmy McCurry, an Irish immigrant and revolutionary, or Jimmy Curry, the name of an English beef importer.
Parsley, Garlic, Onion, Red Chilli, Black Pepper, Oregano, Coriander Leaf, Sea Salt, Cumin
14 x 1/2 Tsp