x

The Best BBQ Delivered to You!

Sign up here for Steven’ Raichlen’s weekly Up in Smoke e-newsletter (and get a free ‘Best Burgers’ e-book!).


Menu

Marinades, Sauces, Rubs & Salsas

Dry Chimichurri

This Dry Chimichurri is a great way to marinate skirt steak for several hours or overnight. It also helps break down some of the meat fibers to tenderize the skirt steak.


Print

Dry Chimichurri

Recipe Notes

  • Yield: Makes about ¾ cup

Ingredients

  • ¾ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons sweet paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon hot red pepper flakes
  • ½ teaspoon coarse salt (kosher or sea), or more to taste
  • ½ teaspoon freshly ground black pepper, or more to taste

Recipe Steps

1: Place the olive oil, wine vinegar, and spices in a mixing bowl and whisk to mix. Taste for seasoning, adding more salt and/or black pepper as necessary. The chimichurri will keep, tightly covered in the refrigerator, for at least 3 days.