Argentinean Steak Relish. Chimichurri is a traditional sauce for the Argentinean asado (barbecue).

Featured Ingredients: Parsley, cilantro, basil, oregano, mint, paprika, shallot, shallot, garlic, Guajillo peppers, black pepper

Medium Heat

Salt Free!!! MSG Free!!! Gluten Free!!! Preservative Free!!!

To make a relish: Combine 4 tbsp of Chimichurri blend with 1/2 cup of hot water to reconstitute the dry herbs, stir and let stand for 15 minutes. Add 1/2 cup olive oil, 1-2 tbsp apple vinegar, 1 tbsp lemon juice, and 2 tbsp balsamic vinegar. Let the flavors meld for at least 2 hours in refrigerator before serving.

Note: Due to different density of the spices, grainy spices will tend to fall to the bottom, therefore for best results of uniform flavor, mix the blend before use.


Tip: Chimichurri improves after a day or two in your refrigerator. Use as a condiment for all barbecued meats. Normally used after grilling, but it is an excellent marinade, too.



Also great with: This is a good baby back rib rub. As well as terrific spice blend for barbecue sauce recipe which is great on everything from smoked beef brisket, to the classic rack of pork ribs or chicken. Southwestern Chimichurri is also great for slow cooking brisket, chuck steak, flank steak, round steak, sirloin steak, skirt steak, top round roast, beef kabobs short ribs or hamburger patties.