Chimichurri Verde

Name: Chimichurri Verde (Santa Maria friendly)
Prep time: 15 min
Total time: 15 min
Yield: ~
Cuisine: Latin
Ingredients: 1 Cup Flat Lead Parsley (finely chopped); 2 Tbsp Fresh Oregano (finely chopped or 2 tsp dried); 4 Garlic Cloves (microplaned); ½-¾ tsp Red Pepper Flakes; ½ tsp Kosher Salt (more to taste); ¼ tsp Black Pepper; ⅓ Cup Red Wine Vinegar; ½ Cup Extra Virgin Olive Oil; 1 Small Lemon (Zest); 1 tsp Honey (optional rounder to acidity)

December 27, 2025

Chimichurri is the steak’s salad and the pitmaster’s calling card—bright acid to cut the fat, herb oil to carry smoke, and just enough heat to make sliced beef taste louder. Keep it fresh-cut and loose so it clings without puddling. I hand-chop for texture; the little bruising wakes up aroma. On a Santa Maria rig over hot Grill Grates, I slice the tri-tip, salt, rest, then “paint the board” thin and even so every bite gets green. Tune it to the meat: fattier cuts want a tick more vinegar; lean chicken likes a touch more oil. If you want a house twist, fold in a spoon of the steak’s resting juices right before serving—meat marries sauce and the whole plate sings.

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Chimichurri Verde (Santa Maria friendly)

Rated 5.0 stars by 1 users

Cuisine

Latin

Author:

Chief Flame Tamer Michael McDearman

Servings

~ 1 1/2 Cups

Prep Time

15 minutes

The Meat Hook

Ingredients

1 Cup Flat Lead Parsley (finely chopped)
2 Tbsp Fresh Oregano (finely chopped or 2 tsp dried)
4 Garlic Cloves (microplaned)
½-¾ tsp Red Pepper Flakes
½ tsp Kosher Salt (more to taste)
¼ tsp Black Pepper
⅓ Cup Red Wine Vinegar
½ Cup Extra Virgin Olive Oil
1 Small Lemon (Zest)
1 tsp Honey (optional rounder to acidity)

Directions

Texture first—think loose relish, not vinaigrette and not paste. Build the “wet” (vinegar, garlic, pepper flakes, salt, black pepper, lemon zest) so the seasoning dissolves evenly before any herbs hit the bowl. Fold in the parsley and oregano to coat them with that acidic backbone, then stream in olive oil while whisking so the herbs suspend instead of floating. Taste it on warm meat, not a cold spoon; temperature changes how acid reads. If it sheets off the spoon, add a tablespoon of chopped herbs; if it sits like putty, add a teaspoon of vinegar and a splash of oil.
What to Do: Whisk vinegar, garlic, flakes, salt, pepper, zest. Fold in parsley and oregano. Stream in oil while whisking. Stir in honey if using. Rest 30–60 minutes.
Keep the color hero-green. Oxygen dulls greens; oil and timing protect them. For parties, pre-chop herbs bone-dry and refrigerate in a lidded container lined with a paper towel. Mix with the liquids right before service and you’ll keep that fresh pop. Adjust on the board: if the first slice tastes sharp, pinch of salt + spoon of oil; if it tastes flat, a teaspoon of vinegar lifts the room. Leftovers are better next day after a quick stir.
What to Do: Hold herbs and liquid separate up to 24 hours; combine day-of. Bring to cool room temp, stir, taste on meat, salt to finish.

Recipe Note

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ Board-sauce sliced tri-tip or flank.

✦ Spoon over grilled chicken thighs.

✦ Try on roasted potatoes or blistered veg.

Backyard Pro

✦ Split the batch: half “as is,” half extra lemon for poultry.

✦ Fold in 1–2 Tbsp steak jus to “marry” the meat.

✦ Add a pinch of cumin for smoke-friendly depth.

Pit Legend

✦ Build two textures: half fine-chopped, half medium-chopped.

✦ Finish steak with a brush of beef tallow, then chimichurri—fat + acid = snap.

✦ Swap ⅓ parsley for cilantro for asada nights.

From the Fire

Gaucho camp cooking ran on embers, steel, and herb bundles. Chimichurri—parsley, oregano, garlic, vinegar, oil—traveled well, loved beef, and never needed a blender.

Tips, Tricks & Techniques

Herbs bone-dry before chopping = brighter flavor, greener color.Micro-plane garlic for even distribution; if it tastes “hot,” bloom in vinegar 2 minutes.Salt at the end—meat brings its own.Garlic-in-oil lives in the fridge; enjoy within 3 days.Taste on the meat you’re serving; adjust acid/oil there, not in theory.

Pair It (Serve & Sip)

Sliced tri-tip; charred asparagus; grilled shrimp skewersZero-proof: Topo Chico with lime + pinch of salt Malbec or Tempranillo • Mezcal highball

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael & Stoking the Coals are here to help busy families, new grillers and seasoned hosts get Pro level results without the chaos or catastrophes. We are in this together!

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