Recipe · BBQ Religion
Chimichurri Sauce Recipe with Gringo Seasoning
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Chimichurri is the famous Argentinian herb sauce, traditionally made with parsley, oregano, garlic, vinegar and olive oil. Often called Argentinian pesto, this green sauce is the classic partner for grilled steak.
This version uses a balanced herb blend, so the sauce comes together in minutes with the same flavour every time.
How to use chimichurri with steak
Season the steak well before it hits the grill. A bold beef rub such as Beef Bomber builds a rich crust, and the chimichurri goes on top.
The herbs, the acidity and the olive oil cut through the richness of grilled beef. That balance is why chimichurri is the steak sauce of South American barbecue.
What you need
- 2 tablespoons Gringo
- 50 ml pure olive oil
- 1/2 tablespoon vinegar
- Salt to taste
- Black pepper to taste
Method
- Add 2 tablespoons of Gringo to 50 ml of olive oil.
- Stir in 1/2 tablespoon of vinegar.
- Season with salt and black pepper to taste.
- Mix thoroughly until combined.
- Serve straight away over freshly grilled steak, or rest it 10 to 15 minutes to let the flavours develop.
Why this works
Gringo is a blend of dehydrated vegetables and herbs, with no added salt in the ingredient list. Its herb-and-garlic profile complements meat, seafood and vegetables.
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