“Dry” Chimichurri


Preparation info
  • Makes About

    ¾ Cup

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

This is the simplest of chimichurris: olive oil flavored with dried herbs and hot red pepper flakes. I first tasted it at the Estancia Cinacina, a horse ranch in Argentina that also stages barbecues and equestrian events for tourists. Argentinean food markets sell packages of premixed chimichurri herbs for people who don’t have time to buy and chop fresh herbs. Spoon the chimichurri over grilled beef.