At a glance
Smoke garlic, a shallot and a red chili at 225°F for about 45 minutes, then chop them finely. Mix them with chopped parsley, oregano, red wine vinegar, olive oil, salt and pepper flakes and let it stand for 20 minutes. Serve it with steak, and keep any leftovers in the fridge for up to 4 days.
Chimichurri is Argentina's famous green sauce: fresh parsley, garlic, vinegar and olive oil, spooned over grilled meat. Smoking the garlic, shallot and chilies first gives it a deeper, rounder flavor and ties it to whatever is coming off the grill. It takes a few minutes to make once the aromatics are smoked, and you can do them alongside whatever else is in the smoker.
Why smoke the aromatics?
Raw garlic and shallot can be sharp in chimichurri. Smoking softens them, mellows the bite and adds a gentle smoky sweetness. The herbs stay fresh and bright, so you get the best of both. If you already have smoked garlic on hand, use that.
Getting the balance right
Good chimichurri is tangy, herby and loose rather than thick. Start with about one part vinegar to two parts oil and adjust to taste. Chopping by hand keeps the herbs in distinct pieces. A food processor is faster, but pulse it gently so it does not turn into a puree.
Recipe
Smoked Chimichurri
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Makes
- About 1 1/4 cups (300 ml)
- Smoker 225°F (107°C)
- About 45 minutes for the garlic, shallot and chilies
- Keep in the fridge and use within 4 days
Ingredients
To smoke
- 6 garlic cloves, peeled
- 1 shallot, halved
- 1 to 2 red Fresno or jalapeno chilies
Chimichurri
- 1 cup flat leaf parsley, finely chopped
- 2 tbsp fresh oregano, finely chopped (or 2 tsp dried)
- 1/4 cup (60 ml) red wine vinegar
- 1/2 cup (120 ml) extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
Equipment
- Smoker
- Small foil tray
- Sharp knife and board
Method
- Heat the smoker to 225°F (107°C) with oak, hickory or cherry.
- Put the garlic, shallot and chilies in a small foil tray and smoke them for about 45 minutes, until softened and lightly golden.
- Finely chop the smoked garlic, shallot and chilies, removing the chili seeds if you want it milder.
- Combine them with the parsley, oregano, vinegar, salt, red pepper flakes and black pepper.
- Stir in the olive oil and leave to stand for 20 minutes so the flavors can blend.
- Taste and adjust with more salt or vinegar, then serve.
Notes
- Chop everything by hand for the classic loose texture. A food processor makes it more like a puree.
- Garlic in oil must be kept in the fridge. Use it within 4 days, or freeze it in ice cube trays for up to 3 months.
What to serve it with
- Steaks such as chuck eye, flat iron and hanger steak.
- Grilled chicken, pork chops and lamb.
- Roasted potatoes and smoked carrots.
Storing chimichurri safely
Garlic stored in oil at room temperature carries a risk of botulism, so always keep chimichurri in the fridge and use it within 4 days. For longer storage, freeze it in ice cube trays and thaw what you need. Let it come to room temperature for 20 minutes before serving so the oil loosens.
Frequently asked questions
Can I use dried oregano?
Yes. Use about a third as much dried oregano as fresh.
Is chimichurri spicy?
It has a mild heat from the chili and pepper flakes. Leave out the seeds and flakes for a milder sauce.
Can I smoke the parsley too?
It is not recommended. Smoked herbs turn dull and lose their fresh flavor.