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Comment faire Chimichurri
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Chimichurri is the green sauce of the parrilla: parsley, garlic, oregano, vinegar, and oil. It is not a marinade first and a sauce later — it is what you spoon onto grilled meat at the table.
Chimichurri is the vibrant condiment that graces the parrilla, the heart of Argentine grilling. Born from the essential elements of parsley, garlic, oregano, vinegar, and oil, this green sauce is the finishing touch to asado gatherings, where it is generously spooned over sizzling cuts of beef, juicy choripán, and perfectly grilled chicken. It is not a marinade to be forgotten in preparation; it is an integral part of the dining experience, coming alive at the table. Chimichurri combines fresh parsley's brightness with garlic's depth, oregano's warmth, and a hint of red pepper flakes. Red wine vinegar and olive oil create a tangy dressing that enhances the smoky flavors of grilled meat.
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