Basic Chimichurri Marinade
Eric Bissell
Skill Level
Easy
Makes
About 2/3 cup
Made with
![Front of box of Patagonia Provisions Chimichurri Spice Blend package. Also use the organic spices, seen through the box, as a dry rub]()
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This exhilarating South American sauce gets its kick from a blast of vinegar, herbs, garlic and red chile. Traditionally it’s served at the table, but works great as a quick marinade, too, especially for grilled food. Our version is based on our Provisions Chimichurri Spice Blend, a dried mix that gives the chimichurri a smoky depth and a chile kick. It keeps for about a week in the fridge.
For Beef or Lamb
Ingredients
- 3 tbsp. Patagonia Provisions Organic Chimichurri Spice Blend
- ¼ cup red-wine vinegar
- 1½ tsp. kosher salt
- 1 tsp. honey (optional)
- 1½ tbsp. minced garlic
- 1 tbsp. minced oregano
- Half a big bunch of parsley, finely chopped
- 6 tbsp. extra-virgin olive oil
Putting It All Together
- Put all ingredients in a jar with 2 tbsp. water and shake to blend. Spoon enough chimichurri over your beef or lamb to coat well. Marinate for up to 2 hours at room temperature.
- Pat the meat dry with paper towels (toss the marinade) and drizzle it with a little extra oil before grilling, roasting or pan-frying. Serve with remaining chimichurri if you like.
For Fish or Chicken
Ingredients
- 1 tbsp. Organic Chimichurri Spice Blend
- 2 tbsp. lemon juice or white-wine vinegar
- 1½ tsp. kosher salt
- 1 tsp. honey (optional)
- 2 tsp. minced garlic
- 2 tsp. minced oregano
- Half a medium bunch of parsley, finely chopped
- ½ cup extra-virgin olive oil
Putting It All Together
- Put all ingredients in a jar with 2 tbsp. water and shake to blend. Spoon enough chimichurri over your fish or chicken to coat well. Marinate for up to 2 hours, chilled (in the case of fish) or at room temperature (chicken).
- Pat the fish or chicken dry with paper towels (toss the marinade) and drizzle it with a little extra oil before grilling, roasting or pan-frying. Serve with remaining chimichurri if you like.
