Chimichurri started as an Argentine condiment and has become the secret weapon of every serious griller in North America. If you have never used a chimichurri seasoning blend, you are missing out.
What Is Chimichurri?
Chimichurri is an Argentine herb blend built around parsley, oregano, garlic, red pepper, and vinegar. In Argentina, it is traditionally served as a wet sauce on grilled meat. The dry seasoning version lets you apply chimichurri flavors directly to meat before cooking — no sauce, just pure herb and spice.
Chimichurri vs Cilantro Lime vs Other Herb Blends
Chimichurri is more robust than cilantro lime. It has warmth from oregano and garlic, a slight heat from red pepper, and brightness from vinegar powder. It works on beef, pork, lamb, chicken, vegetables — anything you grill or roast.
How to Use Chimichurri Seasoning
- On steak: Rub it on 30 minutes before cooking. The herb flavors develop while the meat sears.
- On lamb: Chimichurri and lamb are a classic pairing. Season generously.
- On roasted vegetables: Toss potatoes, peppers, and onions with oil and chimichurri before roasting.
- On grilled chicken: Season the whole bird before spatchcock grilling. The herbs caramelize beautifully.
- On fish: A lighter touch on fish — just a pinch. The herbal flavors complement delicate white fish without overwhelming it.
- As a popcorn seasoning: Yes, seriously. Toss buttered popcorn with chimichurri. You will not regret it.
San Felipe Chimichurri Dry Rub
San Felipe Chimichurri is made from premium dried parsley, oregano, garlic, and spices — ground to a consistent blend that applies evenly. At 200g per bottle for $13.99, it is the finishing touch that separates a good steak from a great one.