Chimichurri Steak

Chimichurri sauce originates from Argentina and Uruguay, where it has been a cornerstone of gaucho culture for centuries.

The name may derive from the Basque word "tximitxurri", meaning mixture, or from an Irish soldier named Jimmy McCurry who reportedly created it in the 19th century. Gauchos (Argentinian cowboys) developed this sauce to accompany beef cooked over open flames during their long cattle drives across the Pampas. The sauce's simplicity - parsley, garlic, vinegar, oil and chilli - reflects the practical needs of nomadic life while maximising flavour.

As Argentina became famous for its beef production, chimichurri spread throughout South America and eventually globally. The sauce represents the essence of Argentinian asado (barbecue) culture, where social gatherings centre on grilling meat over wood or charcoal. Unlike many European sauces, chimichurri is uncooked, preserving the sharp freshness of its ingredients. Today it remains the definitive accompaniment to grilled steak across Argentina, Uruguay and Paraguay, with each region claiming subtle variations in herb ratios or vinegar types. ■

See the full recipe for Chimichurri Steak