Move over Salsa. It’s Chimichurri Time.

Nuestro Stories Staff
 | July 4, 2024

The United States had ketchup. And Mexico has salsa. As for Argentina and Uruguay? Well, they have chimichurri, and it’s a perfect addition to your July 4th barbecue. Not familiar with ketchup and salsa’s Southern cousin? Well, chimichurri is an uncooked condiment that’s as versatile as barbecue sauce but originally from Argentina and Uruguay. More importantly, it’s so easy to make and delicious, that it can be enjoyed miles away, in the U.S., during any July 4th celebration. So, move over ketchup because it’s chimichurri time.

Chimichurri Time

“Chimichurri is an uncooked sauce made with finely-chopped herbs, garlic, oil and vinegar,” the cooking site Taste of Home explains. “The sauce originates from Argentina and Uruguay, where it is traditionally used to dress grilled meats.”

Chimichurri is deeply rooted in Argentine cuisine. It’s typically made with finely-chopped parsley, minced garlic, oregano, and white vinegar. Regional variations exist, with Uruguayans adding red pepper flakes for an extra kick.

Chimichurri’s exact origins are a bit mysterious, but there’s a lot that we know.

“Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order,’” CultureTrip writes.

One story claims that the name “chimichurri” evolved from ‘Jimmy’s curry.’ Jimmy, an Englishman who fought for Argentine Independence, had a name difficult for locals to pronounce. Another tale connects it to British prisoners of war mixing English and Spanish during their failed invasion of Rio de la Plata in 1806.

It’s believed that Gauchos (South American cowboys) likely invented chimichurri to flavor meat cooked over open fires. Dried herbs were probably used, as fresh herbs would spoil.

6 Ways to Embrace Chimichurri

Now, Here are our top 6 tips to add a delicious South American twist to your July 4th barbecue with chimichurri goodness. 

  1. Grilled Meats: Chimichurri pairs beautifully with grilled steaks, chicken, and fish. Drizzle it generously over your cooked meats for a burst of fresh flavors.
  2. Marinade: Use chimichurri as a marinade. Coat your meat before grilling to infuse it with zesty herbs and tangy vinegar.
  3. Roasted Vegetables: Toss roasted veggies (like bell peppers, zucchini, or eggplant) with chimichurri for a tasty side dish.
  4. Pasta Salad: Mix chimichurri into cooked pasta, add cherry tomatoes, olives, and feta cheese for a refreshing pasta salad.
  5. Burger Topping: Skip the ketchup and mayo and slather some chimichurri on your burgers for a unique twist.
  6. Seafood: Try it with grilled shrimp, salmon, or even as a dipping sauce for calamari.

Beet Chimichurri Recipe

Looking for a unique chimichurri recipe to impress guests? Here’s a chimichurri recipe that caught our eye this summer. 

Pickled Beet Chimichurri Tri-Tip is sure to leave a lasting impression with the succulence of perfectly cooked steak elevated by beet chimichurri. Made with Aunt Nellie’s Diced Pickled Beets that are picked and packed at peak ripeness, they provide a balance of sweetness and vinegar for that familiar homemade flavor.

Pickled Beet Chimichurri Tri-Tip

Recipe courtesy of “Dad with a Pan”
Prep time: 15 minutes
Cook time: 60-90 minutes, plus 10-15 minutes rest time
Servings: 6-8


1 tri-tip roast (2-3 pounds)
salt, to taste
pepper, to taste

Chimichurri Beet Sauce:
1 jar Aunt Nellie’s Diced Pickled Beets, drained
1 cup fresh parsley, roughly chopped
1/4 cup fresh cilantro, roughly chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
1 teaspoon fresh oregano, roughly chopped
1/2 teaspoon red pepper flakes, or to taste
salt, to taste
pepper, to taste

To prepare tri-tip: Season tri-tip generously with salt and pepper, to taste, on all sides. Rest at room temperature for about 30 minutes.

To prepare chimichurri beet sauce: In a food processor, combine pickled beets, parsley, cilantro, minced garlic, red wine vinegar, olive oil, fresh oregano, red pepper flakes, salt and pepper. Pulse until mixture is well combined and forms chunky sauce. Adjust seasoning, to taste.

Heat grill to 350 F and prepare for two-zone grilling.

Place tri-tip over indirect heat. Close lid and grill 30-40 minutes, flipping every 5-7 minutes, until internal temperature reaches 125 F for medium-rare.

Move tri-tip to direct heat and grill 2-3 minutes per side, or until internal temperature reaches desired doneness (135 F for medium-rare).

Transfer the tri-tip to the cutting board and rest for 10 to 15 minutes. 

Slice tri-tip against grain into thin slices. Arrange slices on a serving platter and drizzle with chimichurri beet sauce. Serve extra sauce on the side for dipping.

Featured chimichurri image by Deposit Photos.

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