Chimichurri Rojo (Red Chimichurri)

Makes: ~1½ cups Active: 15 min Rest: 30–60 min (spices bloom)

The Meat Hook

Red chimichurri is a live-fire flourish—smoky paprika, oregano, garlic, and vinegar riding in good olive oil. It’s bolder than verde, built for beef, chorizo, pork, and charred veg. Keep it loose and leafy, not puréed; let the spice perfume, not paste over the meat.

Ingredients

• 1 cup flat-leaf parsley, finely chopped
• 1½ Tbsp fresh oregano, finely chopped (or 1½ tsp dried)
• 4 cloves garlic, micro-planed
• 1 tsp smoked paprika (sweet)
• ½ tsp hot paprika or ¼ tsp cayenne (to taste)
• ½–¾ tsp red pepper flakes
• ½ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• ⅓ cup red wine vinegar
• ½ cup extra-virgin olive oil
• 1 tsp sherry vinegar (optional, for roundness)
• 1 tsp honey or ½ tsp sugar (optional balance)

 

Steps

1. In a bowl, whisk red wine vinegar, (optional) sherry vinegar, garlic, smoked + hot paprika, red pepper flakes, salt, and black pepper until dissolved.
   Pitmaster’s Tip: Blooming the spices in vinegar first keeps the oil bright and the heat even.
2. Fold in parsley and oregano. Stream in olive oil while whisking until the herbs are suspended in a loose relish consistency. Stir in honey/sugar if using. Rest 30–60 minutes and salt to finish.
   Pitmaster’s Tip: If it sheets off the spoon, add a spoon of chopped herbs; if it eats pasty, add a splash of vinegar + oil.

— ✦ — ✦ —

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ Spoon over grilled skirt steak or tri-tip.

✦ Drizzle on roasted potatoes or grilled peppers.

✦ Serve with sausage links sliced on the bias.

Backyard Pro

✦ Split batch: half as is; half with 1 tsp lemon zest for poultry.

✦ Stir in 1–2 Tbsp warm steak jus on the board to marry flavors.

✦ Swap ¼ parsley for cilantro for an asada vibe.

Pit Legend

✦ Two-texture play: half fine-chopped, half medium-chopped for cling + pop.

✦ Brush a whisper of beef tallow on slices, then rojo—fat + acid = snap.

✦ Add ½ tsp ground cumin for smoke-friendly depth (especially with lamb).

From the Fire

In parrillas from Argentina to Uruguay, red chimichurri leans on paprika and oregano for a warmer, smokier profile—perfect over char and fat, no blender required.

Tips, Tricks & Techniques

• Herbs bone-dry before chopping = brighter color and cleaner flavor.
• Paprika quality matters—use fresh tins; stale reads dusty.
• Taste on warm meat, not a cold spoon; temperature changes the acid read.
• Hold up to 3 days refrigerated; bring to cool room temp and stir before serving.

 

Pair It (Serve & Sip)

• Skirt steak • Tri-tip • Chorizo • Grilled mushrooms & peppers
• Zero-proof: Lime Topo with a pinch of salt
• Tempranillo • Malbec • 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’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling, Outdoor Living is the Way.