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Argentina recipeArgentine Chimichurri

Bright, garlicky parsley sauce with oregano, red pepper flakes and red wine vinegar for grilled steak.

By Wanda Oyola 40 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A small bowl of green chimichurri with chopped parsley, garlic and red pepper flakes beside sliced grilled steak.

In Argentina, chimichurri sits on every table where there is meat on the grill. It is a loose, tangy sauce of fresh parsley, garlic, dried oregano and red pepper flakes in olive oil and red wine vinegar, spooned over steak, sausages or chicken. In Puerto Rico you will find it next to churrasco, the grilled skirt steak that so many Latin restaurants serve.

The Thermomix® TM7™ minces the garlic first and then gives the parsley just a short chop, so the herbs stay in little pieces instead of turning into a green puree. The oil and vinegar are stirred in on reverse. Give it at least 30 minutes to rest before serving: the oregano softens, the garlic mellows and the flavors come together.

Made in the Thermomix® TM7™

Argentine Chimichurri

Makes: About 240 g (1 cup)

  • Prep10 min
  • Cook0 min
  • Total40 min
  • Serves8

Ingredients

To serve

Instructions

  1. Place the garlic in the clean, dry mixing bowl and chop 3 sec/speed 7. Scrape down the sides with the spatula.
  2. Add the parsley and chop 3 sec/speed 5. Scrape down the sides and look: you want small pieces of leaf, not a paste. If there are still whole leaves, chop 2 sec/speed 5 more.
  3. Add the oregano, red pepper flakes, salt, pepper, vinegar and olive oil and mix 10 sec/reverse/speed 3.
  4. Taste and adjust: more vinegar for tang, a pinch of salt, or more pepper flakes for heat. Transfer to a glass jar and let it rest at room temperature for at least 30 minutes.
  5. Grill your steak on a very hot grill pan on the stove or on an outdoor grill, let it rest 5 minutes and slice it against the grain.
  6. Stir the chimichurri and spoon it over the sliced steak, with more on the side.

Tips

  • Time is an ingredient here: the chimichurri is good after 30 minutes and even better after 2 hours in the fridge. Make it the morning of your cookout or the day before.
  • For chimichurri rojo (red chimichurri), add 80 g (1/2 cup) roasted red peppers from a jar, drained, with the garlic in step 1, and add 2 tsp sweet paprika with the oil.
  • Keep it in a closed jar in the fridge for up to 4 days; the parsley darkens a little, but the flavor holds. The oil firms up in the cold, so take it out 20 minutes before serving. It also freezes well in ice cube trays for up to 3 months.
  • Beyond steak, spoon it over choripán, grilled chicken, shrimp or roasted potatoes.

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