This is the first real chimichurri I've seen from an American youtuber. No lemon zest, mint, coriander, blending instead of chopping or other nonsense. Looks awesome!
Hi Lorena, I deeply thank for this recipe. You are definitely excellent on giving us details. Today I grilled flat iron steak (medium) and this amazing sauce take the taste to the next level. Best sauce for steak I have ever tasted. I added a bit dill as well.
Just made this !!! So good tried a different recipe a while back with a food processor and failed a few times but never really tasted rite this came out perfect chopping everything up myself thanks !!
I’m only used to cooking African Foods. I’m trying to learn how to make things from other countries. I feel on a very useful video. I think other than how good this recipe sounds, I like the little tips you throw in your videos. Thank you. Subbed.
UK viewer here, I've tried this recipe a few times now, absolutely AMAZING with my steaks. Much better than the usual peppercorn sauce we do over here. Thank you so much, got yourself a new sub 😁😋
This video is full of good advice. Too many times I've seen other chimichurri recipes that tell the cook to run it through a blender or food processor for a few minutes, and it comes out looking like pond scum. It looks and tastes best when it's finely chopped by hand so that it still has some texture to it. (Side note: The same is true of tapenade, in my opinion.) Another thing to keep in mind is that if you use the red pepper flakes, it may taste spicier than you expected at first, but that initial bite mellows out once the flavors have had time to meld. I first had chimichurri at Los Ranchos restaurant in Miami some 20+ years ago, and it was one of the best steak sauces I'd ever had. (That and the béarnaise they served with their chateaubriand. Yum!) There's also a red chimichurri that is spicier than the green and has a smoky flavor. I've used that one to marinate grilled steaks in the past. It's so good! But if you don't do spicy, you may want to stick with the green chimichurri.
@@mrcat7489 you're right. The real chimichurri doesn't have lemon at all. It's a personal thing, I love lemon and I just use everytime I do "pollo a la parrila" (chicken on the grill), but not for red meat.
Love the voice! The idea of chimichurri translates well to other marinades. I’ve found that marinades typically don’t really penetrate the meat. I get the best sear from dry meat. Adding the marinade/sauce to the resting meat makes a nice flavor without burning marinade ingredients.
This is the authentic argentine purist recipe guys, except a combo of good sunflower and good olive oil. Also make sure to let the sauce sit overnight in fridge. It matures and the texture and taste turns to real chimichurri. Hope you're watching Gordon Ramsey and Jamie Oliver.
Good job, but you shouldn’t use olive oil, it changes all the flavour. Here in Argentina we use sunflower oil or corn oil, does have less invasive tones.
Yeah, i noticed she uses olive oil and the argentinian recipe calls for aceite neutro, yet, i've used olive oil and it kind of works better uncer certain circumstances. For example, i find it better when i need chimi for immediate use. If you're making chimi for the long run, los aceites neutros work better. Coconut oil for seafood and I've played with lots of vinegar. In the end, "recipes" are there for a guide on how to use the basic concepts, you end up cooking with the ingredients you like, you can afford, your body tolerates and you got in hand. Do you have any personal move to make add your own kick to the chimi?
Buen video, pero la mayoria de los argentinos no usamos el aceite de oliva, salvo algunas gotas, mas aceite de maiz o girasol, tambien agregamos morrones. A la carne la condimentamos cuando esta pre-cocida con chimichurri, cruda solo con salmuera. Saludos de Argentina
Homemade chimichurri sauce can be made a day or two before you plan to serve it. Store the sauce in the refrigerator in an airtight container and make sure to use it within two-three days.
Excellent chimichurri recipe! But one word of advice, you didn’t let your meat rest long enough. That’s why all the juices were on the plate rather than in your meat. It looked dry when you showed it off. Other than that I believe I’ll be trying your recipe! Keep up the great work!
cooking alone is a whole different story than cooking and filming. I cook and film solo and with natural light. I have to time everything around clouds moving, kids coming home from school, etc etc. *sigh*
Green Healthy Cooking No, I feel ya. I hope I didn’t come off rude. You’re right though, I don’t cook and film but I do get the coming home from work and cooking for family. My wife and I usually take turns cooking or help each other out as I can’t mince stuff nearly as well as she can. Keep up being badass! ❤️
Hola Lorena, I hope this message finds you well. First of all thank you for the chimichurri recipe; I enjoy it every morning on a lightly toasted english muffin and a cup of hot tea. I'd like to know if you have a Facebook page? Regards from Cypress, Texas.
I'm so happy to read you enjoy the recipe :) Yes of course I have a facebook page. You can find it here: facebook.com/greenhealthycooking/ I also have a website: greenhealthycooking.com/ And an Instagram account: instagram.com/greenhealthycooking/
Lorena can I leave my skirt steak that's marinating in it for two days or is that too long? Thank you for your answer in advance. Your videos are fantastic. Thank you.
It depends on the freshness of your steak. If it was frozen, I recommend to not keep it longer than 12 hours after thawing. If you can't tell how fresh the meat is at your grocery store of butcher I recommend not keeping it in the fridge for too long. If you know the meat is very very fresh you can most definitely marinate it for 48 hours.
SE Asian chimichurri is the best - the main liquid base is: beef broth (instead of olive oil), the juice of the skirt steak (captured in the cooking pan), lime juice, and a dash of anchovy sauce. The chili flakes are replaced with Thai chili's and the herbs are Thai Basil (instead of parsley/oregano).
Homemade chimichurri sauce can be made a day or two before you plan to serve it. Store the sauce in the refrigerator in an airtight container and make sure to use it within two days. You can use chimichurri as soon as you make it, but the flavor gets stronger and better if you allow the sauce to sit for about an hour at room temperature or overnight in the refrigerator.
I'm sorry, I don't see where the problem is. It's meant to taste like olive oil. It has 1/2 cup olive oil. If you don't like olive oil I recommend using a different oil.
I think I messed up big time, I measured the two cups of parsley after chopping it up and it’s WAY TOO parsley I think I should’ve measured it before finely chopping it
illness shaw oh no. Yes you have to measure the de-stalked but while leaves. You can always add 3-4 times of all the other ingredients and then freeze most of it in ice cube trays so you can pop it out every time you plan on using it
Green Healthy Cooking that’s what I did, I panicked for a sec lol that’s I doubled up ingredients. Another thing I believe I missed up was getting bunch parsley instead of Italian parsley and I got robust extra virgin olive oil instead of regular extra virgin. It still came out good! But the more I go at it the better it’ll get every time. Thank you for the video we enjoyed the sauce with flank steak! Just finished it ❤️
@@847mario Chimichurri is traditionally from Argentina and Uruguay which combined have a population of about 47 million. You might imagine that different people use different oils and it's still "original and traditional". Some say olive oil is the traditional, some say sunflower oil. I'm sure others will say other oils. I recommend a mild extra virgin olive oil or a flavorless oil like sunflower or avocado. More flavorful oils like sesame will alter the traditional flavor of chimichurri a lot.
red chimichurri has tomatoes mashed sliced garlic a few sprigs of oregano and parsley red wine vinegard olive oil. please do not ruin the meat most people charred the meat is a no no.
i’ve been using her recipe for years now it’s seriously the best chimichurri sauce
🥰
I need to know if it’s two cups chopped parsley or without chopping please 🙏🏼. I’m trying to make it now. It looked like two cups without chopping 😩.
This is the first real chimichurri I've seen from an American youtuber. No lemon zest, mint, coriander, blending instead of chopping or other nonsense. Looks awesome!
thank you. Not American though ;)
Hi Lorena,
I deeply thank for this recipe. You are definitely excellent on giving us details. Today I grilled flat iron steak (medium) and this amazing sauce take the taste to the next level. Best sauce for steak I have ever tasted. I added a bit dill as well.
I'm so happy to read you enjoyed it :)
Instead of a red pepper flakes, try red jalapeño aka red chile pepper. Also add cilantro for a lil twangy twang lol. Great recipe!
Just made this !!! So good tried a different recipe a while back with a food processor and failed a few times but never really tasted rite this came out perfect chopping everything up myself thanks !!
It makes aaaaall the difference to hand chop :D
I’m only used to cooking African Foods. I’m trying to learn how to make things from other countries. I feel on a very useful video. I think other than how good this recipe sounds, I like the little tips you throw in your videos. Thank you. Subbed.
Thank you so much. I hope you enjoy the recipe. I love cooking food from all over the world. So many countries with so many delicious dishes. YUM!
Tenes razon ,es una delicia,saludos from Buenos Aires y un like grande como una casa
UK viewer here, I've tried this recipe a few times now, absolutely AMAZING with my steaks. Much better than the usual peppercorn sauce we do over here.
Thank you so much, got yourself a new sub 😁😋
I'm so happy to read you enjoy it so much. Thank you for coming back and letting me know :)
Try it with smoky bbq steaks if you can
@@raywilson3166 whats your peppercorn sauce recipe
Omg, amazing recipe, this turned out so good for us. I love this recipe. You're a great cook, and also very beautiful. Thank you so much for sharing.
Can you say chimichurri again, it made me feel something inside.
lol
I know
Sicko pervert
Justin Cox lol loosened up it was a joke.
@@justindc3124 he said on the inside..... i dunno where yours is located :/
This video is full of good advice. Too many times I've seen other chimichurri recipes that tell the cook to run it through a blender or food processor for a few minutes, and it comes out looking like pond scum. It looks and tastes best when it's finely chopped by hand so that it still has some texture to it. (Side note: The same is true of tapenade, in my opinion.) Another thing to keep in mind is that if you use the red pepper flakes, it may taste spicier than you expected at first, but that initial bite mellows out once the flavors have had time to meld. I first had chimichurri at Los Ranchos restaurant in Miami some 20+ years ago, and it was one of the best steak sauces I'd ever had. (That and the béarnaise they served with their chateaubriand. Yum!) There's also a red chimichurri that is spicier than the green and has a smoky flavor. I've used that one to marinate grilled steaks in the past. It's so good! But if you don't do spicy, you may want to stick with the green chimichurri.
I like the recipe.... there was something missing I added One and ahalf tablespoons of squeezed lemon 🍋 trust me it’s 💣
I was about to say that I could've sworn people usually added lemon/lime to chimichurri!
Lemon just if you do chimichurry for chicken grill, no for steak.
@@mrcat7489 you're right. The real chimichurri doesn't have lemon at all. It's a personal thing, I love lemon and I just use everytime I do "pollo a la parrila" (chicken on the grill), but not for red meat.
I will be trying this out, much like our Sofrito. I also love red pepper flakes and a bloody cut of meat. thank you for sharing
Love the voice! The idea of chimichurri translates well to other marinades. I’ve found that marinades typically don’t really penetrate the meat. I get the best sear from dry meat. Adding the marinade/sauce to the resting meat makes a nice flavor without burning marinade ingredients.
I like adding it both times. To marinate and after. Tougher pieces of meat I feel get softer when marinated.
I like how you get straight to the point thank you!
I love how you are being environmental friendly.🥰
I try my best. It's a process :)
I love this lady and her delicious tips!
Guys, I tried this and it actually tastes amazing, just be cautious how much red wine vinegar in
Short and sweet nice video format.
Thank you for sharing this! Gonna make a meal prep and can’t wait to try it!
I make it pretty much the same but swap the olive oil for veg oil or canola since I like to bbq the steaks (I like adding some lemon and cilantro too)
Amazing...and you are so fun to watch. Such confidence and genuine enjoyment!
Thank you so much!! It took me only 3 years to get over the embarrassment and finally step in front of the camera, lol
My dad loves steak. Im definitely making this for him! ❤
Love your enthusiasm, love the recipe. Tastes delicious. Thanks!
Thank you so much :)
This is a great sauce and I am adding it to my arsenal. Great healthy marinade and topping for meats.But the Carne Assad marinade and topping 🤯🤯🤯
This is the ingredients I was looking for. Great video 👍🏼
Will try it on a couple of prime NY Strip Steaks...thanks for great presentation of this recipe.
great video, cooking instructions ! subscribed to your channel! “chimichurri!” FTW!
This is the authentic argentine purist recipe guys, except a combo of good sunflower and good olive oil.
Also make sure to let the sauce sit overnight in fridge.
It matures and the texture and taste turns to real chimichurri.
Hope you're watching Gordon Ramsey and Jamie Oliver.
Thank you, sounds yummy with green sauce.
Looks so good
Good job, but you shouldn’t use olive oil, it changes all the flavour. Here in Argentina we use sunflower oil or corn oil, does have less invasive tones.
Yeah, i noticed she uses olive oil and the argentinian recipe calls for aceite neutro, yet, i've used olive oil and it kind of works better uncer certain circumstances. For example, i find it better when i need chimi for immediate use. If you're making chimi for the long run, los aceites neutros work better. Coconut oil for seafood and I've played with lots of vinegar. In the end, "recipes" are there for a guide on how to use the basic concepts, you end up cooking with the ingredients you like, you can afford, your body tolerates and you got in hand. Do you have any personal move to make add your own kick to the chimi?
@@rehf10 can i use coconut oil with some olive oil?
Very good. Served it over braised short ribs.
love your voice and humor !
thank you :)
you vary vary nice chef 😍😍😍 you have bag soul in kitchen wine you cook
Thank you I enjoyed the video. Looks delicious.
Interesting tips there, thanks. I also like steak and hamburgers bloody.
Last but not least, you have beautiful accent.
Thank you! 😃
I’m glad I found your video, i love chimichurri now i can share this awesome sause with my friends thanks a lot😄
Can't wait to hear your feedback on how you liked my recipe :D
Hey Lorena! I love the video. Can you do a video on how to chop garlic and other herbs. that would be amazing.
OH, never thought someone could be interested in a video like that. I'll consider it. Thank you Tamika.
Really??? That's your request??? How to chop????? Ok..
It was soooo goooood🤯
I Loved it
I dont use parsley. I use cilantro. Give it a try.
It’s also used in Cuban dishes to give more flavor
Love it!!! Thanks.
Luv yaaaa
thx. simple, clear, and cheerful
Gracias this was great! Your cooking tips mmm good
Buen video, pero la mayoria de los argentinos no usamos el aceite de oliva, salvo algunas gotas, mas aceite de maiz o girasol, tambien agregamos morrones. A la carne la condimentamos cuando esta pre-cocida con chimichurri, cruda solo con salmuera. Saludos de Argentina
Muito obrigada! Vou fazer!
You are the best!!! Thanks
i love you for this one!!!
Thanks for this recipe... easy to follow. :) have a question tho, would you know how long will it last when you let it sit in the fridge?
Homemade chimichurri sauce can be made a day or two before you plan to serve it. Store the sauce in the refrigerator in an airtight container and make sure to use it within two-three days.
@@Greenhealthycooking i see...thanks for the info.. :)
Excellent chimichurri recipe! But one word of advice, you didn’t let your meat rest long enough. That’s why all the juices were on the plate rather than in your meat. It looked dry when you showed it off. Other than that I believe I’ll be trying your recipe! Keep up the great work!
cooking alone is a whole different story than cooking and filming. I cook and film solo and with natural light. I have to time everything around clouds moving, kids coming home from school, etc etc. *sigh*
Green Healthy Cooking No, I feel ya. I hope I didn’t come off rude. You’re right though, I don’t cook and film but I do get the coming home from work and cooking for family. My wife and I usually take turns cooking or help each other out as I can’t mince stuff nearly as well as she can. Keep up being badass! ❤️
Beautiful and charming lady :) also a great recipe
Chimichurrrdddddddddddddiiii
Obviously it does.
Hola Lorena, I hope this message finds you well. First of all thank you for the chimichurri recipe; I enjoy it every morning on a lightly toasted english muffin and a cup of hot tea. I'd like to know if you have a Facebook page? Regards from Cypress, Texas.
I'm so happy to read you enjoy the recipe :) Yes of course I have a facebook page. You can find it here: facebook.com/greenhealthycooking/
I also have a website: greenhealthycooking.com/
And an Instagram account:
instagram.com/greenhealthycooking/
Great 👍🏻
Lorena can I leave my skirt steak that's marinating in it for two days or is that too long? Thank you for your answer in advance. Your videos are fantastic. Thank you.
It depends on the freshness of your steak. If it was frozen, I recommend to not keep it longer than 12 hours after thawing. If you can't tell how fresh the meat is at your grocery store of butcher I recommend not keeping it in the fridge for too long. If you know the meat is very very fresh you can most definitely marinate it for 48 hours.
Had it last night. It was fantastic. Really really really really delicious. And yes, the steak was very fresh. Thank you very much for your response.
Спасибо, очень вкусный рецепт
You are welcome :)
Thank you!! Does the oregano 🌿 need to be dried out? How many does this recipe serve?
No, you need fresh oregano for this recipe. This recipe is enough for at least 8.
How king can it be refrigerated?
It depends on how fresh your herbs are. 2-4 days.
Thanks for your recipe, you’re very charming.
thank you so much for your kind words :)
Ha😣! I don’t have oregano!!! Can I do another spice similar? Sorry Guys, I’m learning to cook for my wife and kids🤓😁
Fresh oregano is an essential part of chimichurri but I'm sure it'll still taste delicious if you simply add more parsley and leave out the oregano.
marjoram (mejorana) Is in the oregano family.
Good stuff! you have nice eyes btw
Came here for the recipe but i'm intrigued by the silicon bag apparatus. Where can i find one like that?
Amazon :) “freezer bag holder”
Does anyone has preference of using flat/Italian parsley vs curly parsley when making Chimichurri?
both work perfectly fine in the recipe. Flat is easier to chop I find. That's all.
Why if you can not get fresh oregano? What amount of dried oregano should I use? Thank you
Unfortunately, I don't know. I have never tried making Chimichurri with dried oregano.
I dont like it.......I LOVE IT!!!
Hahaha, my daughter says that all the time 😂
How long do you think you can keep the chimi on the fridge? Thank
Depends how fresh your herbs are but about a week
SE Asian chimichurri is the best - the main liquid base is: beef broth (instead of olive oil), the juice of the skirt steak (captured in the cooking pan), lime juice, and a dash of anchovy sauce. The chili flakes are replaced with Thai chili's and the herbs are Thai Basil (instead of parsley/oregano).
argentino en Australia
Is it okay if i dont put red wine vinegar? We don't have that kind of vinegar available here. 😔
Of course. You can use any other kind of vinegar or even lemon or lime juice instead. It will taste a bit different but delicious nonetheless.
Hey eyes are devastating. I just couldn't stop watching. Amazing recipe too.
can you use white truffle oil instead of olive oil
Sure, if you like it why not.
How many maximum time it take in refrigerator still good ??
Homemade chimichurri sauce can be made a day or two before you plan to serve it. Store the sauce in the refrigerator in an airtight container and make sure to use it within two days.
You can use chimichurri as soon as you make it, but the flavor gets stronger and better if you allow the sauce to sit for about an hour at room temperature or overnight in the refrigerator.
can i use other kind of oil like canola or sunflower?
Armand Alain Javier yes you can
It looks great but it’s missing fresh lemon juice
Always adjust to your liking :)
el chimi
Can i use dry oregano?
Unfortunately, no. The fresh oregano is essential in Chimichurri.
I don’t have fresh oregano 🌿 can I use dry oregano?
You can but it won't taste anything like the original Chimichurri. The fresh herbs are the heart of the recipe.
@Luis Mudry gracias!
I made it and it tastes like olive oil.. what might be the problem?
I'm sorry, I don't see where the problem is. It's meant to taste like olive oil. It has 1/2 cup olive oil. If you don't like olive oil I recommend using a different oil.
@@Greenhealthycooking I mean, it literally tastes like I'm drinking olive as if I didn't use any other ingredients:/
that’s really weird. Maybe your olive oil is very strong? For me it tastes mostly like oregano. עדן בללטי
Not sure about that steak though... there is that gray band around
No vinegar?
red wine vinegar as mentioned in the video and written in the recipe card linked in the description
no cilantro?
traditionally chimichurri does not have cilantro but you can always add it of course if you love it :)
@@Greenhealthycooking thanks so much...I have seen soo many recipes and they vary a LOT.
Wow I’m just hearing this for the first time. I thought cilantro was always used in chimichurri sauce. Thanks!
Wonderful accent 😊
lol, thank you!
Growing up listening to hip hop in the 90’s I learned to never go against the grain simple and plain
It’s took a lot of work to cut two cups of finely chopped parsley 😩
illness shaw it’s only 2 cups of whole leaves not 2 cups chopped. You end up with about 1/2 cup chopped. It takes only 5-10 mins :)
Mostly those countries?? I've seen tons of people use it in P.R. as well.
I think I messed up big time, I measured the two cups of parsley after chopping it up and it’s WAY TOO parsley I think I should’ve measured it before finely chopping it
illness shaw oh no. Yes you have to measure the de-stalked but while leaves. You can always add 3-4 times of all the other ingredients and then freeze most of it in ice cube trays so you can pop it out every time you plan on using it
Green Healthy Cooking that’s what I did, I panicked for a sec lol that’s I doubled up ingredients. Another thing I believe I missed up was getting bunch parsley instead of Italian parsley and I got robust extra virgin olive oil instead of regular extra virgin. It still came out good! But the more I go at it the better it’ll get every time. Thank you for the video we enjoyed the sauce with flank steak! Just finished it ❤️
I think your supposed to use sesame seed oil.
Sunflower oil is preferred
not in the original recipe but if you love sesame oil definitely use it. I'm sure it's delicious :)
Peter Parker yea It is sunflower oil that’s the original.
Green Healthy Cooking is sunflower the original Argentina way to make it?
@@847mario Chimichurri is traditionally from Argentina and Uruguay which combined have a population of about 47 million. You might imagine that different people use different oils and it's still "original and traditional". Some say olive oil is the traditional, some say sunflower oil. I'm sure others will say other oils. I recommend a mild extra virgin olive oil or a flavorless oil like sunflower or avocado. More flavorful oils like sesame will alter the traditional flavor of chimichurri a lot.
I'm going to use so much foil its going to be crazy lol
Hmmm, no cilantro?
Not in the traditional recipe but I'm sure it tastes wonderful with cilantro :)
@@Greenhealthycooking thank you, I'm sure your way is the best. Happy New Year. Trying soon
I swear I looped you saying Chimichurri for half an hour
red chimichurri has tomatoes mashed sliced garlic a few sprigs of oregano and parsley
red wine vinegard
olive oil.
please do not ruin the meat most people charred the meat is a no no.
Omg ur knife it's so bad 😂😂
Pretty sure that's not how you marinate meat
Great recipe kind of annoying tho Idk why I’m sure it’s just me tho not you
Fuck bro wrong chimichurri
It was your crazy ass eyes for me. Doing way too much
I have a better recipe!
Great. Enjoy it :)