Episode 101: Argentine Fire


Argentinean-Fire---Wood Grilled Rib Roast with Chimichurri and Salsa Criolla

This recipe is used with Wood-Grilled Rib Roast with Chimichurri and Salsa Criolla in Planet Barbecue Episode 101: Argentine Fire

Chimchurri is Argentina’s national steak “sauce” (actually it’s more like an herb-laced vinaigrette). The parsley is a natural breath freshener–useful considering the massive amounts of garlic in the sauce.

Makes 1-1/2 cups, enough to serve 6 to 8. (It’s pretty intense stuff—Argentineans would use it sparingly.)




  • 1 bunch flat-leaf parsley, washed, shaken dry, and stemmed
  • 1 bunch fresh oregano, washed, shaken dry, and stemmed
  • 4 cloves garlic, peeled and rough chopped
  • 1/2 to 1 teaspoon coarse salt (kosher or sea), or to taste
  • 1/2 to 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot pepper flakes, or to taste
  • 1/4 cup 3 tablespoons red wine vinegar
  • 3/4 cup extra virgin olive oil

Recipe Steps

1: Finely chop the parsley, oregano, and garlic, then combine in a small bowl. Stir in the salt, pepper, hot pepper flakes, vinegar and oil.

2: Correct the seasoning, adding salt or vinegar to taste: the chimichurri should be highly seasoned.

Recipe Tips

Our thanks to the sponsors of Planet Barbecue Season 1:

Steven Raichlen’s Planet Barbecue is a production of Barbacoa, Inc., and Resolution Pictures. © 2023 Barbacoa, Inc. Photos by Chris Bierlein