How to make delicious Chimichurri

[@halpwr]

Made this tonight, added lime juice from half a lime and added some fresh minced chili pepper. Was phenomenal

[@rabbitscooter]

Chef, I've made chimichurri sauce for years, and have seen many recipes, but you're the first person to point out that it begins as a vinaigrette! Of course! Now it makes perfect sense! A vinaigrette to balance the fat of the meat! Mind blown! (Apologies for too many exclamation marks)

[@goldfishy]

Appreciate you pointing this out. I'm always trying to learn betting ways to cook, but in this busy life I can't always make connections like this. Great way to think about it.

[@rabbitscooter]

@@goldfishy If I've learned anything over the years, it's how much science is involved. I highly recommend Samin Nosrat's book, "Salt, Fat, Acid, Heat" if you're not familiar with it already.

[@goldfishy]

@@rabbitscooter thanks I’ll check it out!

[@dexterm2003]

I love chimichurri on steak! I always use fresh oregano and add shallots. I also do less oil for that amount of herbs. It always turns out awesome. I know it is not traditional at all but I decided to make a riff on chimichurri by adding finely diced Mango and let me tell you it takes it to another level it is ridiculously good!! Give it a try some time.

[@PITMASTERX]

I'll have to try that. Sounds good. I really like playing around with recipes like this

[@KDotO79]

It's no problem with playing around with it...i Many countries have a version of a fat and herb meat topping/relish just we call it different but the base tend to be the same.... In fact my country has one sauce that is similar to yours with the mango added, thai chilli pepper is added also tho plus fish sauce is used for salt... Great on any meat these oil and herb relish.. Sauce

[@gregc2621]

Sounds awesome

[@lucianobenitez4587]

Great vid and I'm glad you didn't change the original recipe. Although it does not always start with olive oil. If your plan is to store it in the refrigerator you should use a neutral oil (e.g. sunflower oil) instead since the olive oil has a higher freezing point and will harden the chimichurri in the refrigerator.

[@silenttraveler1881]

In Argentina, most people will use corn oil because of its neutral taste

[@the17sss]

anyone who uses sunflower oil for chimichurri should get the electric chair.

[@gfer66]

@@silenttraveler1881 Sunflower oil is more popular.

[@gfer66]

@@the17sss Tell me you're not argentinian without telling me you are not argentinian.

[@doom-driveneap4569]

This happened to me! I put it in the regular fridge and it all froze lol I had to put it on the stove to make it liquid again, I’ll try it next time with Sunflower oil

[@vanderdiazpty]

Dear friend, there is one ingredient that the original chimichurri does not use: olive oil. This Argentinian sauce uses vegetable oil. All other ingredients, correct. Greetings from Panama 🇵🇦

[@sergiorodriguezballestero714]

Exacto!! Los argentinos usan un aceite neutro, canola o similar!! El de oliva omite mucho los sabores de los otros ingredientes

[@arbhall7572]

Yeah but olive oil tastes better on its own and 3ven better in chimichurri.

[@vanderdiazpty]

@@arbhall7572 the original Argentinian chimichurri does not uses olive oil. One thing is taste and another thing is how it is properly done, from its country of origin. However I do agree with you on the taste sense.

[@johnathandonnelly6563]

That stuff is toxic

[@aleja4737]

El aceite de oliva queda mejor, los otros son para freir

[@Qub1tus]

In my Chimichurry I use fresh Lime Juice not Vinegar. A Teaspoon of Brown Sugar or Honey and a fresh Chilli is used too. The other things are the same. Love Chimichurry, its so fresh and Flavourfull and perfekt for Steaks

[@JuanSalvoElEternauta]

Hello! I'm from Argentina, and I use both: lemon juice and vinegar ( I usually use the white one). BTW, if you love steak/bbq dressings, you should also try "Salsa Criolla": chopped onion, sweet peppers, white vinegar, some sugar, salt, black pepper and sunflower oil. It's similar to Pico de Gallo, but it doesn't have cilantro and it's not spicy.

[@Qub1tus]

@@JuanSalvoElEternauta Salsa Criolla is also made sometimes. I like Fresh, fruity or spicy Marinades / Salsa / Sauce etc.

[@rodneypratt4324]

I am pleasantly surprised how you made your chimichurri sauce. You made it the correct way I live in Texas and the original people that make this use the molcajete. Too many people on television these days blend it and you're not supposed to blend it. Thank you very much, I like your Channel

[@PITMASTERX]

Awesome 👌 thanks Rodney

[@mjremy2605]

I doubt they use the molcajete. It is usually finely minced not crushed.

[@wertherland]

Greetings from an Argentinean! this was an amazing video. Love it! Two cents... if you use olive oil make sure you use the entire batch of chimichurri, it will solidify in the fridge, you'll have to take off the fridge an hour prior to use otherwise. Use regular vegetal oil and will stay liquid, can use right off the fridge. What kind of meat cut is that!?

[@browntrout103]

Beef collar (neck)

[@mjremy2605]

He mentioned it in the video. Beef neck.

[@SonOfGod3000]

My Brother this is perfection if I ever seen it. Magnificent. I’ll definitely give this a try with my ribeye roast this weekend!

[@AlexanderHansmeyer-195]

The Greatest Sauce in the World

[@dougiemutts1650]

I made chimichurri tonight based on your method. Outstanding! Thank you.

[@Enrique-er2kg]

Great video. A constructive criticism: the Chimichurri should be left to rest overnight in the refrigerator, this allows all the elements to be absorbed and enhance the flavor. Greetings from BSAS.

[@conjured_up_skeletons6178]

This is how I did it too. 8-12 hrs

[@vaettra1589]

Here's the recipy (that should've been written in the description): 100 ml olive oil 30 ml red wine vinegar 1 tbsp salt ½ tbsp black pepper 125 ml parsley chopped fine 1 tbsp dried oregano 1 clove of garlic chopped fine 1 tsp chili flakes

[@PITMASTERX]

it's in the first link

[@vaettra1589]

@@PITMASTERX Tbsp - one tablespoon salt? I assume that's a typo? Because it destroyed my chimichurry.

[@DoggyZworlD07]

​@@vaettra1589 that's because u didn't make chimichurri LoL....there's no black pepper in it, and he left out the paprika LoL....that's why yours tasted bad. It wasn't chimichurri at all LoL

[@DoggyZworlD07]

​@@PITMASTERX dude, u didn't even make chimichurri, u need to change the title cos that's not what u made LoL....there's no pepper, no salt, no chili flakes in it at all, aaand u forgot the onion and main ingredient, paprika. I feel offended and my country disrespected by u calling this chimichurri, cos it's not even close LoL

[@conjured_up_skeletons6178]

@@DoggyZworlD07 calm down bro, not everyone likes the original recipe, in fact sunflower oil sounds gross

[@5porteno]

Excellent video and pretty accurate on the recipe. My only issue is the use of black pepper. Never used and not in the original recipe. I tend to find it can then interfere with the taste and give too much of a peppery taste

[@alechamid235]

Wow, that meat with the sauce, YUMMY !!!!

[@patrickkelly8095]

Beautiful, I love his cooking.

[@2Wheels_NYC]

Simple yet perfect!

[@RPIdemon]

This looks absolutely yummy

[@EderAlvarez-jj8rc]

Really enjoy your vid, Asada style! Yuh!!

[@DinoByteSize]

So I tried this from the recipe on your website before watching this video and it went terribly wrong! After watching this video I understood what went wrong, you mixed up Table Spoon with Teaspoon on your website! Now I have the most salty chimchurri on the planet!

[@riltjd]

Just add more of the other ingredients

[@totallymojo]

Same. He should change that.

[@bvdlaan555]

🎯 Key Takeaways for quick navigation: 00:00 🍴 *Dit is een klassiek recept voor chimichurri, een essentiële saus voor vleesliefhebbers.* 00:28 🧂 *Gebruik hoogwaardige olijfolie met een uitgesproken smaak voor een goede vinaigrette.* 01:11 🌿 *Verse peterselie, fijngesneden, is de sleutel tot een huisgemaakte chimichurri.* 02:04 🧄 *Beperk de hoeveelheid knoflook tot één teentje en laat het enkele uren staan om de smaak te ontwikkelen.* 02:32 🌶️ *Voeg naar smaak chilivlokken toe voor een vleugje warmte.* 03:28 🥗 *Gril groenten voor een smakelijke salade en gebruikde chimichurri als dressing.* 04:38 🥩 *Gebruik een stuk vlees met veel intramusculair vet om een sappig gerecht te creëren.* 05:05 🧂 *Breng royaal zout aan op het vlees voordat je het slow-roostert.* 06:32 🍖 *Rooster het vlees langzaam boven open vuur voor een knapperige buitenkant en sappig interieur.* Made with HARPA AI

[@garethstanden3732]

So many variations. I use way more garlic, fresh oregano (never dried if eaten raw) and English cider vinegar instead. Balance the acid with wither a bit of water or even a little sugar.

[@alfies98]

1 garlic clove is no way near enough in my opinion. When i do 200ml of chimichurri, we use about 8 cloves 😆 Its gotta have the garlic bite, with a chilli hit!

[@Jake-tv4gc]

That is correct

[@JuanSalvoElEternauta]

I usually use around 6 cloves for a 360 cc jar. It's amazing, but yes, you'll suffer from Dragon's Breath for a day or two 😁

[@andrettski8686]

Yep, all those fresh herbs, oil and vinegar can stand up to a lot of garlic. I've tried using less garlic and it just falls flat.

[@mjremy2605]

I agree.

[@lyndarocha2766]

Looks Great!!! Thank you can’t wait to make it.

[@justinconger385]

This is my go-to recipe for chimichurri every single time, it’s consistent & tastes amazing. This recipe has spoiled me. I ask myself how anyone can manage to eat steak without chimichurri. I’m looking to expand what else it could be good on because it truly is that good

[@RiazUddin-sk3uw]

This recipe is extremely easy. Thanks a ton, Roel. Cheers!

[@ricardounterkircher5504]

Chimichurri is ok, but the way you grill this meat is amazing! Here in BR we call "churrasco gaúcho": Animal, salt and nothing else. Congrats!

[@JuanSalvoElEternauta]

Great recipe! We usually use vegetable oil (sunflower), but some use olive oil and that's ok :) Greetings from Buenos Aires! PS: You should try "Salsa criolla". That's another great dressing for grilled beef/sausages that's commonly used here.

[@PITMASTERX]

Thanks for the suggestion!

[@peetsnort]

I am giving you the recipe for the boere wors. Farmers sausage from South Africa 1x beef 1x lamb 1x pork 1x pork fat Just a few ground up coriander seeds and salt and pepper.... Nothing else All coursley ground in the mincer and put in big fat sausage casing in a coil. The best braai /barbecue sausage in the world

[@lamarr-neely-azrealtor]

Awesome! I’m definitely going to do this over the weekend!

[@sswatson]

would you recommend fresh oregano as oppose to dried?

[@alec0065]

no that's the only herb that taste better dry

[@hopefuls3976]

Looks awesomeness, cant wait to make some chimichuri. Have all the ingredients and an oven 😅. Thanks for sharing 👍

[@JayB-JayB]

The recipes on this channel are always amazing. 👌

[@jackhightower6398]

Where did you get this meat skewer? Brand name please I need this.

[@jamesstanley11]

Looked great, well done 👍

[@francis5944]

The best chimichurri i have tried was made by an Argentinian and had a yellowish/greenish color… got to keep looking for that video.

[@derknipser]

made the chimichurri today with grilled chicken breast wich was seasoned with mango and curry flavours the fruity chicken and the fresh taste of the chimicurri, extremely delicious this combo

[@maccusmc]

No you didn't. Don't lie

[@fernandoscapellatto7363]

I suggest you use lemon juice as acidic ingredientes instead of vinegar. Also, I've used lemon zest and the rest of ingredients commonly used. The lemon zest add certain freshness. You should give it a go. Greetings from Mendoza, Argentina.

[@mjremy2605]

Excellent recipes, thank you! Needs way more garlic though.

[@HaffyTaffy1]

Where did you grab those large skewers from?

[@knieeeeable]

What a skewer is this? 😊

[@carlossanches4727]

Looks really good, I will try tonight, by the way where Didi you get this double sided skewer?

[@myzer2011]

You must be dutch, can hear the accent. great recipe tips.

[@PTRK490]

Haha he is dutch. I can tell because I'm dutch as well.

[@Huncito]

Great video, simple and straight to the point. I would recomend you to add some fine chopped nuts to the chimichurri ONLY if you use it on a salad, you will thank me later. Your recipe is correct but in Argentina we use vegetable oil instead of olive just because it is tradition and its cheaper. I personally like olive because it has a wonderful smell and taste. Big hugs from Argentina!

[@DD-OO]

Your so off with the nuts, but each their own

[@BMAAT1]

I was looking for that amazing looking double pouring skewer he has there. Beautiful tool Link?

[@michielvandersteeg583]

Gaaf recept! Mooie manier om zo een asador te maken van de bbq. Gebruik je hier een speciale vork voor?

[@realpirate]

Nice recipe , thank you !

[@Powerreserve]

I’ve just made it with Tokara premium olive oil from Stellenbosch: amazing taste. It’s now riping in the fridge and will be served with a tomahawk this evening that will be reversed seared. Combined with a Barolo… I can’t wait 😉

[@gerdschepers6943]

Great video for this classic. For anyone interested I found an amazing variation which is more like a salsa verde but it’s super delicious on fish and meat. ( recipe from restaurant Gjelina Venice beach LA )Ditch the oregano for this and add 10 finely chopped anchovy filets of the best quality that you can find plus a tablespoon of rinsed and chopped capers plus some lemon zest for zing. Or stay with the recipe here and add fresh cilantro, use half the parsley, add 1/2 shallot and a teaspoon of smoked paprika. Maybe loose the garlic for this variation. Amazing and smoky on meat.

[@gfer66]

That's not chimichurri.

[@funhouse9566]

How long can you keep a jar like this? I presume it has a decent shelf life if you store it away?

[@Basby.]

Awesome! What kind of meat do you use in that video?

[@juniorpatrick407]

What is the name of that giant fork skewer thing used to cook the beef? Where do I get one? Please and thank you!

[@ntruluck1]

Please let me know where you got the meat skewer from.

[@Masaderful]

The best oil to use is.sunfllower oil that's what is used in Argentina!

[@CarlosChavez-i6e]

I agree it tastes way better with olive oil

[@Macumber773]

does good olive oil come in clear glass bottles?

[@emameyer]

I'm Uruguayan, Chimi is our "religion" and this is a very good recipie. Your ingredients choice are correct and kudos for not adding 'inovative' ingredients. The choice of oil and salt makes it more 'gourmet' but the basics are 100% correct Only improvment I can see is that if you want to have the best Chimi ever, replace the dried oregano with FRESH oregano. it will upgrade it to a totally new level ps. you sound Dutch. where are you from ?

[@Project337]

Nice chimichurri recipe Roel! I found one not too long ago that really suits my taste, the ingredients are spot on, but the recipe I use adds on bay leaf for a batch the same size as yours, and the ingredient proportions are little different (I like a thicker sauce). Thanks for sharing!

[@darrylbuckett5380]

Can you let me know when the house next door is for saie. Cheers

[@ida1751]

I love the taste of extra virgin olive oil.... so I always use oil whenever I can... When it comes down right to it... it is one's PERSONAL CHOICE and TASTE PREFERENCE that should dictate what oil... vinegar...etc... to use...

[@sethellis1155]

Lol you kept my attention when you flattened it out!

[@Stephenstead1]

Great video and recipe - where can I get hold of the heavy duty double kebab?

[@ggcaudill7066]

Name brand of Skewer pls??

[@unionwelder598]

Love all the videos and always I'll suggest collaborative videos....Chuds, Mad scientist, Guga ect.

[@125phr]

Cheers Roel liking your work subscribed all best from UK 🍻🍻 .Will try Chimichurri 😋

[@PITMASTERX]

Awesome, welcome to the channel

[@deisyperez6611]

Looks so delicious 😋

[@livefirerepublic]

Great recipe!!

[@Ivar1107]

Cruyff would be proud

[@Xexpress]

Hi, I like the skewer used, looks solid ,what make/brand is it ?

[@Rolo1979]

Essential ingredients: wine vinegar and not lemon. brine, not salt. fresh organ and not dried oregano. equal parts oregano and fresh parsley. freshly ground pepper, mild ground chili, not Indian hot pepper, it should not be too spicy. At most two cloves of finely chopped garlic, any more is invasive. sunflower oil and not olive oil, which will predominate its flavor.

[@JesusGarcia-nz5bk]

Thank you, yes!!

[@tomjedusor5864]

are you from montreal?

[@terencelockette1982]

All these people in the comments complaining about how this is made is the laughs. How many different ways can you make rice? Food is an art to be appreciated so anyone can see it the way he or she chooses. Really not that serious.

[@chawenhalo0089]

Well pronounced in french too!

[@Lonesomerocky]

Basic chimichurri ingredients are parsley, oregano, garlic, mild pepper, oil, vinegar, salt. Authentic to one region of Argentina or Uruguay is not the same in other regions of the same country. Every chef or home cook makes their favorite version. Don't act offended or superior.

[@robertorosselini]

Yes, seems very nice ! 👍🇦🇹

[@penguin0101]

No vinegar?

[@rpmautoreviews9249]

so no seasoning on the meat ? just put the sauce mix on after on top ?

[@SmokinJoesPitBBQ]

Nice cook Roel! I'm making some Bavette steak today and I'm using a chimichurri. I like that skewer, where did you get it?

[@PITMASTERX]

Its a forged skewer, link is in the description

[@SmokinJoesPitBBQ]

@@PITMASTERX 👍

[@Woodlandadventure]

delicious sauce and meat steak ❤❤❤

[@BrawnLamia]

In a classic French vinaigrette, there's no wine but whatever vinegar you want to add.

[@cinzanita9428]

Spot on but definitely needs at least 3 more cloves of garlic. Also, appreciate the fact that you did not use cilantro because the authentic chimichurri does NOT have cilantro.

[@fernandogarcia-wq1qm]

cilantro no lleva

[@MrAmbush64]

Do any body knows the exact brand, size and or link to where I can get the xl kabob skewer that he is using? Please and thanks

[@dorothyv2863]

You say Parsley, but it looks like Cilantro? Which do we use for this?

[@CDLSAPE]

Definitely Parsley, we rarely use cilantro for anything in Argentina

[@daveklein2826]

Who makes that double skewer you used? Thank you

[@PITMASTERX]

Forged

[@daveklein2826]

@@PITMASTERX YOu had them forged? Do you remember where?

[@PITMASTERX]

The brand is called forged www.fonteyn.nl/barbecues/bbq-accessoires/churrasco-forged-olive-vorkspies-50cm-504880?cq_src=google_ads&cq_cmp=17862400987&cq_con=&cq_term=&cq_med=pla&cq_plac=&cq_net=x&cq_pos=&cq_plt=gp&excludecalltracking=1&gclid=CjwKCAjwsfuYBhAZEiwA5a6CDC8rnfsNrkCBqeOh_P5tzrYjMv2VHSp6V8MZqSLf-sl5t0ctyoze3xoCcocQAvD_BwE

[@psmith6512]

Well done video. Thx

[@owenchua1105]

I've never seen the asado style skewer as an accessory for a Kamado Joe. Where can you get it from?

[@masone4589]

Take out the oil and vinegar. Add softened butter and you have a great compound butter. Finish your steak in a pan with oil be oil, splash of the vinegar and the butter

[@randyneilson7465]

Ever think about starting your own channel?

[@masone4589]

@@randyneilson7465 haha! Not my thing. Just like cooking and playing around with some stuff

[@goldfishy]

Some recipes also add a Bay Leaf. Not sure if that's authentic though.

[@NeoSeeker1337]

No cilatro? I usually go 50% cilantro and 50% parsley

[@lunatrics]

Have you guys tried the flambadoe from forged? Got one at home but never tried it.

[@PITMASTERX]

Try it. With some butter or lard or even better beef tallow

[@joshvinje]

how do i buy MEATAS

[@kleniokas]

This is insane 🤤🤤🤤🤤🤤🤤

[@PITMASTERX]

👍🤩👍

[@robllewellyn]

We call it Chimmy Choo these days, because of the amount of red fresh chillies that rest on the bottom, corriander 50/50 with the parsley.. immense.

[@badmf7551]

How is an Italian oil (olive oil) used in a South American classic sauce?

[@Appie-rd2bg]

Although they don’t use olive oil in the original recipe…It wouldn’t have been that weird because Approximately 80%+ of Argentinians are of European descent…of which 40% Italians, 30% Spaniards and 10% Germans and Frenchies etc…Olive oil is not (only) an Italian oil, it is widely used and exported by almost all mediterranean countries, Spain being by far the biggest producer and exporter…might as well also ask why they speak Spanish, a European language, all the way in South America.

[@JuanSalvoElEternauta]

@@Appie-rd2bg One more thing, Argentina produces olive oil as well, and even though sunflower/corn oil are the ones used in the original recipe, some people use olive oil here.

[@BloodEagleMWO]

Would roasted garlic be a fun option here? Would it negatively alter the flavor?

[@PITMASTERX]

Definitely a good option

[@sidekick3rida]

Damn, that looks good

[@brazilianlaserbyivana5647]

Waw delicious

[@oiamthging]

Boom 😊, thanks.

[@ronjeremy1232]

u r a good man 🤟

[@marcosc.perera8391]

I am Argentino from the country side and Olive oil only the rich can afford, so most Argentines use corn oil. And even if we were to have the money to buy it, olive oil is too strong , overpowering in flavor, to use it in Chimichurri. First time I ever tried olive oil was at 21 years of age when I worked at an expensive restaurant in Puerto Madero in Buenos Aires.

[@conjured_up_skeletons6178]

Corn?? I thought original chim was sunflower