Originated from Argentina and Uruguay. Its history is rooted in the culinary traditions of the South American pampas, which are vast grasslands where cattle ranching has been a way of life for centuries.

Origin: The exact origin of chimichurri is debated, but it’s widely believed to have been influenced by the diverse cultural heritage of Argentina and Uruguay. It’s thought to have been created by the gauchos, the skilled horsemen and cattle herders of the region.

Ingredients: Chimichurri typically consists of fresh ingredients like finely chopped parsley, garlic, and vinegar, often red wine vinegar. Some variations include other herbs such as cilantro and oregano. Olive oil and red pepper flakes are commonly used to give it a rich, slightly spicy flavor. Salt and pepper are added to taste.

Usage: Originally, chimichurri sauce was used as a marinade and sauce for grilled meats, especially beef. It adds a burst of fresh, herbaceous flavor to grilled steaks, sausages, and other meats. Over time, its popularity has spread, and it’s used as a condiment for various dishes, from grilled vegetables to seafood.

Variations: Chimichurri recipes can vary from region to region and even from one family to another. The basic ingredients remain the same, but the proportions and the addition of extra herbs or spices can vary, making it a versatile sauce that adapts to individual tastes.

INGREDIENTS

Chimichurri Sauce:

1 cup fresh parsley, chopped

1/2 cup fresh cilantro, chopped

3 cloves garlic, minced

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

For the Steak and Vegetables:

2 ribeye steaks (or your preferred cut)

1 pound baby potatoes, halved

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

2 tablespoons olive oil

Salt and pepper to taste

DIRECTIONS

In a bowl, combine all the chimichurri sauce ingredients. Mix well and set it aside for the flavors to meld.

Preheat your grill or a grill pan to high heat.

Toss the halved baby potatoes, bell peppers, and red onion in olive oil, salt, and pepper. Grill the vegetables until they’re tender and slightly charred.

Season the steaks with salt and pepper. Grill them to your preferred doneness, about 3-4 minutes per side for medium-rare. Let them rest for a few minutes before slicing.

Serve the grilled steaks alongside the roasted vegetables, and drizzle the chimichurri sauce over the top. You can also serve extra sauce on the side for dipping.

Chimichurri sauce has become a beloved part of South American cuisine and has also gained recognition worldwide, thanks to its bold flavors and versatility. It’s a must-try for anyone looking to add a zesty and herbaceous kick to their grilled dishes.