Chimichurri is Argentina's answer to every question. Steak? Chimichurri. Grilled chicken? Chimichurri. Vegetables? Chimichurri. But most people only know the fresh herb sauce version. The dry seasoning is where the real magic lives.
Fresh Chimichurri vs Chimichurri Seasoning
Fresh chimichurri is a sauce — parsley, garlic, olive oil, vinegar, red pepper flakes, oregano. It is bright, acidic, and designed to cut through fat. Chimichurri seasoning is a dry blend of the same flavor profile but in seasoning form. You can use it as a rub before cooking or finish meat with it after searing.
What Is in Chimichurri Seasoning?
A good chimichurri seasoning blend includes:
- Dried parsley (the backbone)
- Oregano (earthiness)
- Garlic (depth)
- Red pepper flakes (heat)
- Salt (penetration)
- Black pepper (texture)
How to Use Chimichurri Seasoning
Coat your meat generously 30 minutes before cooking. The dry herbs will stick to the surface and caramelize into a flavor crust. You can also mix it with olive oil and lemon juice to create a quick marinade or finishing sauce.
On steak, it cuts through the richness without overwhelming it. On chicken, it brings herbaceous depth. On grilled vegetables, it adds the complexity that makes people ask what you put in this.
San Felipe Chimichurri Instant Blend
San Felipe Chimichurri is built for bold flavor. At 200g per bottle for $13.99, it is concentrated and potent. One bottle will season 10+ generous portions of meat. Use it fresh — the aroma tells you when the herbs are at their peak.