Chimichurri
An Argentine herb sauce of parsley, oregano, garlic, vinegar, and olive oil — the ideal accompaniment for fatty, grilled meats.
Chimichurri is the national condiment of Argentina, served alongside virtually every asado (grilled meat feast). It's a vibrant, uncooked sauce built on fresh parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Simple ingredients, extraordinary impact.
The sauce exists because of a fundamental pairing need: grilled Argentine beef is richly marbled and cooked over open flame. The fat and char need something bright, acidic, and herbaceous to provide contrast — chimichurri is that contrast, refined over generations.
Two Styles: - Chimichurri verde: The classic. Parsley-forward, bright green, pungent. This is what most people mean by "chimichurri." - Chimichurri rojo: Adds roasted red peppers and tomato, creating a deeper, slightly sweeter version. Less common but excellent with lamb.
Why It Works with Fatty Meats: The vinegar's acidity cuts through the fat coating on your palate. The fresh herbs provide brightness that contrasts with the meat's richness. The garlic adds pungent depth. Together, they create a cycle: rich bite of steak, bright bite of chimichurri, repeat endlessly.
Best Pairings: - Ribeye (the classic — acid vs. fat) - Skirt steak (traditional Argentine) - Flank steak (acid brightens the strong beef flavor) - Picanha (Brazilian sirloin cap) - Lamb chops (chimichurri rojo especially)
Making Great Chimichurri: - Hand-chop herbs; don't use a food processor (bruises create bitterness) - Make at least 30 minutes ahead for flavors to meld - Even better the next day — flavors deepen overnight - Use flat-leaf (Italian) parsley, never curly - The oil should coat, not drown — this isn't a vinaigrette
Chimichurri is the first sauce I teach anyone interested in meat pairing. It demonstrates the acidity-fat principle more clearly than any other single preparation.