Grill, Slather In Chimichurri, And Serve

You may not much about Argentina. The rich culture, the history, the fact it has produced two of the best footballer’s in the world ( a reference to proper football) or the fact Madona played a move in which she portrayed one of Argentina’s most iconic women. You could spend hours writing about Argentina but for the purpose of this site, we really only care about the food.

If there is one thing you need to walk away with is this. Argentinian’s love meat. That is not a witty or raunchy pun. It’s true, they love meat as much as they do football (again, a reference to proper football here). Not only do they love grilling a variety or red meats, they love slathering the meat in chimichurri.

Chimichurri is to Argentina as salsa is to Mexico. Okay, that may not be an accurate comparison but you get the idea. Chimichurri is a sauce made with parsley, garlic, olive oil, chili flakes, and vinegar and it makes grilled meat taste A M A Z I N G! If you happen to live in California and you ate at a Pasta Pomodoro, that pesto-like sauce the waiter or waitress would bring to your table along with focaccia was pretty much a chimichurri.

If you are like me, you probably eat about three servings before they brought your food out. OMG, my mouth is drooling all over my laptop right now.

Chimichurri is life changing. Trust me on this. I can confidently say that once you go Argentinian chimichurri you never go back. That’s a promise.

New to the world of Argentinian cooking and chimichurri? No sweat, Jessica Merchant from How Sweet It Is, has got your back. Be sure to give her flank steak with chimichurri sauce a try.


  • 2-pound flank steak (about 1-inch thick)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup olive oil
  • 3 tablespoons brown sugar
  • 4 garlic cloves, minced
  • 1 cup fresh cilantro
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes

Get the full recipe from Jessica Merchant with step by step instructions by clicking here How Sweet It Is.

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