Are you tired of using the same old spice combinations?
Try chimichurri!
It is native to South America and has a fantastic flavor that can be used as a versatile and all-purpose seasoning in your kitchen and on the grill. It's a winner!
What is chimichurri?
Traditionally, chimichurri is a raw and flavorful sauce for grilled meat. It comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and comes from Argentine and Uruguayan cuisine. And while I never went there to check it out, it is said that a bowl of chimichurri can also be found on almost every dinner table in Brazil.
The sauce's name likely comes from the Basque word "tximitxurri", roughly chee-mee-choo-ree. It is loosely translated as "a mixture of several things in no particular order". Many European Basque people settled in Argentina in the 19th century. (source)
Chimichurri is often made from chopped fresh parsley, minced garlic, olive oil, oregano, red pepper flakes, and white or red wine vinegar. Additional flavorings such as paprika, cumin, thyme, lemon, basil, coriander and bay leaf can be included. In its red version, tomatoes and red peppers can also be added.
When you taste chimichurri, every bite is rich in flavor. Sometimes it's spicy, or spicy, or garlicky. YUM!
It's definitely an all-purpose spice. Chimichurri can be used to marinate meats or as a finishing sauce on grilled meats. (For food safety reasons, do not reuse any marinades.) In addition to steak, it also pairs very well with pork, lamb, and chicken. It also looks wonderful on top of grilled vegetables. See... it's very versatile!!
There are also two different ways to prepare Chimichurri:
A wet sauce: Chopped fresh herbs and spices mixed with olive oil and red/white wine vinegar. (It looks similar to pesto, but with a completely different flavor.) Store-bought chimichurri sauce is available bottled. However, I can no longer find a product anywhere that doesn't come with questionable preservatives or harmful oils like canola oil or soybean oil.
2. A dehydrated spice mix: This is for future preparation, mixing it with olive oil and water for a nice sauce or marinade. Or it can simply be used dry, as is, to season your food. Or, use it as a steak. This pre-made mix on Amazon looks pretty good. But, try my recipe below first. :-)
Your first choice should always be to use fresh ingredients, especially herbs, which are loaded with antioxidants. However, it's always good to have a dry chimichurri mix on hand in the kitchen. So I recommend simply making your own at home!
Chimichurri Dry Seasoning
Use dry spices; preferably organic. Simply Organic seasonings are amazing! Dried spices and herbs still have a lot of nutritional value, especially if they are dried fresh. However, the longer they sit on the shelf, the less flavorful and nutritious they are. Maybe now is the time to overhaul your spice rack and restock!?
Combine them in a bowl.
(Feel free to change the ingredients as you wish.)
2 tablespoons of each:
parsley
oregano
basil
garlic power
chilli powder
onion flakes
cilantro
1 tablespoon each:
sea salt
chili
This ends up making approximately 1+ cup of dry chimichurri mix.
It's not necessary, but you can choose to put it in a food processor for a finer consistency.
Store in a closed container in the pantry.
How to Moisturize Dry Chimichurri