When I think of grilling meat, my sensibilities are primarily of an Argentine persuasion. I grew up in South Florida and heavily influenced by very close Argentinian neighbors. We used to have massive parrilladas or asados. These barbecues would typically feature some of the following meats:
Bife de chorizo – sirloin strip steak: a thick, juicy cut from the loin, similar to a New York strip, known for its robust beefy taste.
Vacio – flank steak: a flavorful, slightly chewy cut from the belly, often served in large, thin slices. This is also the only cut of beef I recommend marinating.
Entraña – skirt steak: a long, thin cut from the diaphragm, tender and flavorful when cooked quickly over high heat.
Costilla – beef ribs: bone-in ribs
Chorizo – chorizo sausage: a tangy pork sausage
Morcilla – blood sausage: a rich sausage made from cows’ blood
Mollejas – sweetbreads or thymus glands
These meats would always be served with a side of chimichurri sauce. Nothing captures the soul of Argentine cuisine better than chimichurri sauce. It’s a zesty, herby condiment that is the perfect companion to succulent meats. No matter which of meats above you’re grilling, chimichurri elevates every bite with its bright, herbily and garlicky flavors.
The Origins of Chimichurri
Chimichurri sauce is believed to have emerged in the 19th century, influenced by Argentina’s diverse immigrant population. One popular theory suggests that the name “chimichurri” comes from a Basque phrase, “tximitxurri,” loosely meaning “a mix of things in no particular order.” This makes sense, given the sauce’s rustic seemingly haphazard charm. Chimichurri has become a cornerstone of Argentine grilling, celebrated for its simplicity and bold flavors.
Chimichurri Recipe
This recipe yields about 1 cup of chimichurri, enough to serve 4–6 people as a condiment for grilled meats. It’s quick to prepare, requiring just 10 minutes of chopping and mixing, and it can be made ahead to let the flavors meld.
Ingredients
1 cup fresh flat-leaf parsley, finely chopped
6 cloves garlic, minced
1 shallot, minced (optional)
1 tablespoon dried oregano
3/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes (to taste)
1 teaspoon kosher salt (to taste)
Instructions
Prep the Herbs: Finely chop the parsley and mince the garlic and shallot by hand. A food processor should be avoided as this can turn the mixture into an undesirable paste. The desired texture should be slightly chunky.
Combine Ingredients: In a small bowl, mix the chopped parsley, garlic, shallot (optional) and oregano. Add the red pepper flakes and salt (to taste). Pour in the olive oil and red wine vinegar. Stir well to combine. The mixture should be loose but not overly oily. Adjust the oil or vinegar to reach your desired consistency.
Pro Tip: Make the sauce 12-24 hours in advance and refrigerate overnight if possible. It will take the a while for all the flavors to fully infuse into the oil. Later, remove from the fridge just before you begin grilling so the sauce is served at room temperature.
Serving: Spoon chimichurri over grilled meats as a condiment.
Storage: Store leftovers in an airtight glass container in the fridge for up to a week.
Buen provecho!