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.


Dry Chimichurri

Recipe Notes

  • Yield: Makes about ¾ cup


  • 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.

Join the Discussion