Chimichurri is a marinade and/or sauce for beef, originally from Argentina, although I’m sure my recipe is not authentic. I actually made this a couple months back, but never got around to posting the recipe. Luckily, I saved the scrap of paper that I made up the recipe on, since it was a distillation of what I liked about a number of recipes. You can use it to marinade steaks (or other meat) or serve it at the table as a condiment.


  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 bunch flat-leaf (also called Italian) parsley
  • 1 medium onion
  • 6 cloves garlic
  • 1 clove garlic, minced
  • 1/2 red bell pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon bay leaf, crushed
  • 1 tablespoon coarse sea salt
  • 1 tablespoon black pepper
  • hot chili flakes to taste


  1. Combine all ingredients in food processor and process until finely chopped
  2. Marinade meat in sauce for 30 minutes to 3 hours.
  3. Cook meat slowly over open flame, discarding remaining marinade.