Chimichurri is an Argentine tradition — a vibrant blend of herbs, garlic, and spice born on the grills of Buenos Aires. But here is the secret nobody talks about: you do not need fresh herbs and a mortar and pestle to get chimichurri flavor. A quality dry chimichurri seasoning works just as well, faster, and lasts forever in your pantry.
What Is Chimichurri?
Traditional chimichurri is a fresh herb sauce: parsley, cilantro, garlic, oregano, red pepper flakes, vinegar, and olive oil. The dry seasoning version captures the herb and spice profile without the vinegar and oil — you add those yourself, or use it dry as a finishing seasoning.
Beef is Where Chimichurri Shines
In Argentina, chimichurri is the steak sauce. Grilled asado (beef), grilled short ribs, grilled skirt steak — all finished with chimichurri. San Felipe Chimichurri Seasoning gives you that flavor in a shaker bottle.
- Grilled steak: Dust before cooking or after slicing
- Grilled lamb: The herbs complement lamb's richness
- Grilled chicken: Herb-forward and bright
- Roasted potatoes: Toss with olive oil and chimichurri
- Grilled vegetables: Zucchini, bell peppers, eggplant
- Fish: Works especially well on oily fish like mackerel or salmon
- Eggs: Scrambled eggs with chimichurri and avocado
How to Use It Dry
As a finishing seasoning: shake it over cooked meat, vegetables, or eggs right before serving. The herb flavors pop fresh and bright. Use 1/2 to 1 teaspoon per serving depending on how herbaceous you like it.
Make Chimichurri Sauce
Mix 2 tablespoons San Felipe Chimichurri Seasoning with 1/2 cup olive oil, 3 tablespoons red wine vinegar, and 1 tablespoon water. Let it sit for 10 minutes. Now you have fresh-tasting chimichurri sauce without the prep work. Serve alongside grilled meat or use as a marinade.
Why This Beats Fresh Herbs
Fresh chimichurri wilts, goes brown, and loses potency in the fridge. Dry chimichurri stays vibrant for months. You do not need a mortar and pestle. You do not need to chop anything. You just shake and go.