Episode 101: Argentine Fire
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
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.
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