How to make delicious Chimichurri

RECIPE: pitmasterx.com/recipe/141/chi...
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0:00 - intro
0:24 - choice of olive oil
1:23 - chimichurri
3:29 - BBQ salad
4:33 - creating churrasco
5:55 - grilling
7:05 - serving with chimichurri
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KEYWORDS
BBQ Barbecue PitmasterX RoelWestra ROEL recipes KEEPONGRILLING eetsmakelijk chimichurri recipe tutorial beef steak churrasco brazil brasil brazilian chimichurri how to make sauce bbq sauce olive oil
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Thank you so much for watching see you on the next video!

[@halpwr]

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

[@2Wheels_NYC]

Simple yet perfect!

[@patrickkelly8095]

Beautiful, I love his cooking.

[@dougiemutts1650]

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

[@lamarr-neely-azrealtor]

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

[@RPIdemon]

This looks absolutely yummy

[@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!

[@JayB-JayB]

The recipes on this channel are always amazing. 👌

[@RiazUddin-sk3uw]

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

[@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

[@deisyperez6611]

Looks so delicious 😋

[@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!

[@jamesstanley11]

Looked great, well done 👍

[@realpirate]

Nice recipe , thank you !

[@JesusGarcia-nz5bk]

Thank you, yes!!

[@livefirerepublic]

Great recipe!!

[@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 😉

[@hopefuls3976]

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

[@EderAlvarez-jj8rc]

Really enjoy your vid, Asada style! Yuh!!

[@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.

[@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!

[@SmokedReb]

Wow, wow, wow!!

[@dres-bbq3569]

mouth watering

[@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

[@psmith6512]

Well done video. Thx

[@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

[@ericwiltz6584]

I just came upon your channel, just an excellent presentation! Wonderful vegetable salad dish! Thank you

[@livefirerepublic]

Very cool

[@brazilianlaserbyivana5647]

Waw delicious

[@robertorosselini]

Yes, seems very nice ! 👍🇦🇹

[@christinamariahart]

Zo lekker!

[@rickbachman993]

Bravo!!😎😋

[@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.

[@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

[@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.

[@BMAAT1]

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

[@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

[@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 👍

[@La19930]

That’s awesome

[@PITMASTERX]

👍

[@chawenhalo0089]

Well pronounced in french too!

[@125phr]

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

[@PITMASTERX]

Awesome, welcome to the channel

[@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)

[@unionwelder598]

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

[@MY-rl8hu]

Yummmy

[@PITMASTERX]

Thanks

[@alechamid235]

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

[@sidekick3rida]

Damn, that looks good

[@Xexpress]

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

[@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

[@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

[@kleniokas]

This is insane 🤤🤤🤤🤤🤤🤤

[@PITMASTERX]

👍🤩👍

[@robertmendivil5146]

Sam love the channel

[@ronjeremy1232]

u r a good man 🤟

[@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

[@sethellis1155]

Lol you kept my attention when you flattened it out!

[@raywilson3166]

We don't care if olive oil is healthier. To make authentic tasting Argentinian chimichurri we use Sunflower oil. Al these people saying Olive Oil should be used are the same ones that would go to an Indian and say that curries should be made with olive oil instead of ghee or go to Africa and say their stews should be made with olive oil instead of palm oil.

[@fishmountain4183]

Well..... you are "authentically" poisoning your body with over processed oils. Olive oil is healthier. May not be authentic, but healthy is more important

[@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

[@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!

[@sswatson]

would you recommend fresh oregano as oppose to dried?

[@JulesMoyaert_photo]

Eet smakelijk! 😄

[@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.

[@Masaderful]

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

[@bongmea03]

❤❤❤

[@Basby.]

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

[@krzysztofozog8662]

OMG !

[@marchiciosuridinho719]

Eet smakelijk 💪🏿

[@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!

[@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.

[@Ivar1107]

Cruyff would be proud

[@michielvandersteeg583]

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

[@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.

[@Jeremy5speed]

I WANT IT!!!!!!!!!!!! So I guess I’ll have it!

[@PITMASTERX]

💪🤩💪

[@Stephenstead1]

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

[@ntruluck1]

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

[@owenchua1105]

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

[@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

[@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

[@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...

[@BrawnLamia]

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

[@Macumber773]

does good olive oil come in clear glass bottles?

[@jorgemarcosleguizamon]

this is not the real chimichurri my friend, my argentinian being says so, but kudos for the try. i bet it's awesome anyway!!

[@Woodlandadventure]

delicious sauce and meat steak ❤❤❤

[@muytico2709]

Great but I'm confused with the ingredients' portions; i.e. Salt, the list shows 1 tbsp, yet in the video you said "1 tsp"...there is a difference between tbsp (table spoon) and tsp (teaspoon). I believe that only for the Oregano you said "tablespoon" - tbsp. Please let me know if it's my hearing error or that the ingredient list is wrong.

[@Hiberno_sperg]

I found out recently that chimichurri was invented by an Irishman fighting in the Argentinean war of independence. His name was Jimmy McCurry but the Spanish speaker pronounced it Chimmy Churry.

[@fernandogarcia-wq1qm]

es verdad

[@conjured_up_skeletons6178]

Holy crap. Funny

[@tiagorodriguezlopes2016]

Top.top 👏🏽🇧🇷🥩

[@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 ?

[@amilalegion3544]

As an argentinian, I approve this vid... However, I'll use vegetal oil instead of olive oil, and let it sit overnight in the fridge....

[@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.

[@henryarroyo3134]

You're on my friend original chimichuri from uruguay

[@Rubenvu]

Now I'm hungry...

[@raymondjoudi5780]

❤❤

[@dorothyv2863]

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

[@jackhightower6398]

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

[@knieeeeable]

What a skewer is this? 😊

[@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

[@05carsm]

That is not a chimichurri, it is just a dressing. A chimi needs to rest and if you are going to use it on the spot you need hot water and more vinegar. And you cook over flames, that is not asado at all, on the contrary, we don't use flames.

[@tomjedusor5864]

are you from montreal?

[@myzer2011]

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

[@rpmautoreviews9249]

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

[@goldfishy]

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

[@Crucchiolly]

Can you make boerewors one day? Cheers