It’s so hot here in Vegas. Just the thought of turning on the oven makes me sweat! To keep the house cool, we’re taking dinner outside with all sorts of delicious grilling recipes – including this fresh and vibrant recipe for Argentinian Chimichurri Sauce that I marinated on thinly cut rib eye steaks from Walmart, before slathering more sauce on top.
Remember this summer grilling recipe of Moroccan chicken that I raved about last summer? This Argentinian chimichurri recipe takes the prize this summer for sure. Exposing the kids to food cultures and traditions is a huge part of our family legacy. I’m proud to be raising kids that eat almost anything and will try everything at least once. Luckily for Daddy D and I, the kids approved of this chimichurri sauce, since I plan to make it all summer long!
Last month, while visiting with the Walmart team in Bentonville, Arkansas, I got to watch as grilling professionals made our lunch and taught us a few tips on using Western grilling products (like flavored wood chips) and Kingsford Charcoals. I’ve been using cedar planks since forever, but I had no idea how to use wood chips.
But the coolest part for me was meeting Chef Ernest Servante, winner of Food Network’s Chopped Grill Masters and maker of the best steak sandwich I’ve ever had. This Mexican American chef was so down to earth, sharing stories of his wife and kids and how his love of great grilled food began. He reminded me so much of what my grandfather might have been like when he was younger. I remember the days of walking in the freezer of Papi’s grocery store in Southern California as he showed me the hanging chunks of meat he’d soon chop up for customers. Sounds gross, but meat was a big deal in childhood.
It was kind of surreal, thinking about Papi while listening to Chef Ernest, but that’s what’s so awesome about food… you get to connect with people and cultures through flavors of present, past and future. Thank you Chef Ernest, for teaching us how to make these simple and awesome Chimichurri Steaks and for sharing a great afternoon with the Walmart Moms.
Argentinian Chimichurri Recipe on Rib Eye Steaks
Chimichurri is an Argentinian recipe sauce, also used as a condiment and resembles pesto slightly. Typically served with steaks, this chimichurri recipe would also be great on fish or chicken. Or, as it happened on my plate, mixed into a fresh Greek salad.
Here’s what you need for a traditional Argentinian Chimichurri recipe:
1 bunch of coarsely chopped parsley
3 tablespoons red wine vinegar
6-8 large garlic clove
2 tablespoons dried oregano
2 teaspoons crushed red pepper
Sea salt and fresh ground pepper
1/2 cup extra-virgin olive oil
It doesn’t get any easier to make this outstanding summer grilling recipe. Just blitz all the ingredients together in a food processor, streaming the olive oil in until well incorporated and smooth. Let stand for about 20 minutes at room temperature before serving as a condiment.
As shown by Chef Ernest, slather one side of your steaks with the sauce and place on grill, chimichurri sauce up. Flip steaks when ready. Let your steaks relax a bit before cutting into them, and top with a heaping serving of sauce.
This grilling recipe is definitely the favorite of the summer. It’s light, vibrant and versatile… everything summer grilling recipes should to be, in my opinion. I’ve made this traditional chimichurri recipe a few times now, using cilantro and parsley the second time – that was an absolute hit – and using it in scrambled eggs and roasted veggies too.
Cheers to all of your favorite grilling recipes and many summer nights to enjoy them with the family you love. Check out more of the yummy recipes and summer grilling tips we learned with Walmart from some of my friends: