chimi churi recipe
The Best chimi churi recipe
This recipe is one of those rare things that works for both everyday dinners and special occasions. I’ve served it at backyard barbecues, packed it in lunchboxes, and even drizzled it over tacos when I’m too tired to think about cooking. The ingredients are simple—cilantro, parsley, garlic, lime—but together they create something that’s way more than the sum of its parts. Plus, it’s a great way to sneak in extra greens without anyone complaining. If you haven’t tried it yet, you’re missing out on one of the easiest, most versatile sauces around.
Chimichurri Steak with Grilled Vegetables
A vibrant and flavorful Argentine-inspired dish featuring tender grilled steak topped with fresh chimichurri sauce and served alongside charred vegetables. This recipe brings bold, herby flavors with a touch of garlic and red pepper flakes.
🥘Ingredients
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- ¼ cup red wine vinegar
- ½ cup extra-virgin olive oil
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1.5 lbs flank steak or skirt steak
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 2 bell peppers (any color), sliced
- 1 zucchini, sliced lengthwise
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
👨🍳Directions
-
1
Prepare the chimichurri sauce: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, oregano, salt, and black pepper. Mix well and let it sit for at least 10 minutes to allow flavors to meld. -
2
Preheat your grill or grill pan to medium-high heat. -
3
Season the steak with olive oil, salt, black pepper, and smoked paprika on both sides. -
4
Toss the sliced vegetables with olive oil, salt, and black pepper in a bowl. -
5
Grill the steak for 4-5 minutes per side for medium-rare (adjust time based on thickness and desired doneness). Remove from grill and let it rest for 5 minutes before slicing against the grain. -
6
While the steak rests, grill the vegetables for 3-4 minutes per side until tender and slightly charred. -
7
Slice the steak and arrange it on a platter with the grilled vegetables. Drizzle generously with chimichurri sauce or serve it on the side.
🔧Equipment
- Mixing bowl
- Knife and cutting board
- Grill or grill pan
- Tongs
- Measuring cups and spoons
- Small bowl for chimichurri
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chimichurri Steak with Grilled Vegetables Works
❓ Frequently Asked Questions About Chimichurri Steak with Grilled Vegetables
1. What is chimi churi and how is it different from chimichurri?
Chimi churi is a variation of the classic Argentine chimichurri, but it’s specifically tied to Uruguayan cuisine. While both are herb-based sauces, chimi churi is typically thicker, creamier, and often includes mayonnaise or yogurt, giving it a richer texture. Traditional chimichurri is oil-based with a more liquid consistency, whereas chimi churi is frequently used as a spread for sandwiches (like the famous chivito) or as a dipping sauce.
2. Can I make chimi churi without mayonnaise?
Yes! While mayonnaise adds creaminess, you can substitute it with Greek yogurt, sour cream, or even mashed avocado for a lighter version. If you prefer an oil-based sauce like chimichurri, simply omit the mayo and increase the olive oil. The herbs and garlic will still provide plenty of flavor—just adjust the texture to your liking.
3. How long does homemade chimi churi last in the fridge?
Homemade chimi churi will keep in an airtight container in the refrigerator for 3–5 days. The acidity from the vinegar or lemon juice helps preserve it, but the herbs may darken over time. For the best flavor, consume it within 2–3 days. Avoid freezing, as the texture (especially if it contains mayo or yogurt) can separate and become grainy.
4. What dishes pair best with chimi churi?
Chimi churi is incredibly versatile! It’s a staple for:
– Grilled meats: Beef (especially asado or chivito sandwiches), chicken, or pork.
– Seafood: Grilled shrimp, fish, or octopus.
– Vegetarian options: Spread on burgers, drizzled over roasted veggies, or used as a dip for crusty bread.
– Breakfast: As a topping for eggs or avocado toast.
5. Can I use dried herbs instead of fresh for chimi churi?
Fresh herbs are ideal for the bright, vibrant flavor of chimi churi, but you can use dried herbs in a pinch. Use 1/3 the amount of dried herbs (e.g., 1 tsp dried parsley instead of 1 tbsp fresh) since dried herbs are more concentrated. Keep in mind that the texture won’t be as lively, so consider adding a splash of extra vinegar or lemon juice to revive the flavors.