Argentine Chimichurri Sauce

This condiment is a great addition to grilled meats

By Chef Howard Karp

There are many chimichurri recipes you can refer to, but I must say this is the tastiest one I have found. This condiment is a great addition to grilled meats and egg dishes that may need a bit of perking up, and it also makes a great marinade. The sauce can be made up to a week in advance.


  • 1/4 cup red wine vinegar
  • 1/4 cup minced red onion
  • 1 teaspoon minced garlic
  • 1/4 veal jus
  • 1/4 cup extra virgin olive oil
  • 4 Tbsp. minced fresh cilantro
  • 3 Tbsp. minced fresh parsley
  • 1 1/2 tsp. dried oregano
  • 1 1/2 tsp. dried pepper flakes
  • 2 tsp. sugar
  • 1 tsp. coarse black pepper
  • Salt, to taste

To prepare the chimichurri:

Combine the vinegar, red onion and garlic in a mixing bowl. Whisk in the veal stock and olive oil. Season with all other ingredients and mix thoroughly. Use as a marinade, topping or sauce on a dish of your choosing.

I look forward to hearing how you like this recipe when you try it. Email me your comments at [email protected]

Hopefully you’ll be able to join us at an upcoming Chef’s Table dinner starring our professional chef students completing their first-year internships as they deliver first-class cuisine, service and entertainment to Flathead Valley patrons and visitors to the valley. Patrons who attend Chef’s Table enjoy light hors d’oeuvres followed by a three-course dinner that varies each week. For more information, visit www.culinaryinstituteofmt.com.

For more information about the Culinary Institute of Montana at FVCC, visit www.culinaryinstituteofmt.com.

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