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My husband and I spent a weekend in July relaxing by Lake Michigan at the summer home of a friend in Saugatuck. The weekend offered the chance to reconnect with friends, walk on the beach, and eat delicious meals. On Saturday evening, we prepared a simple dinner of heirloom tomatoes with balsamic glaze, a salad of red and green leaf lettuces with pine nuts, goat cheese in olive oil, and grilled bone-in ribeye with chimichurri. This recipe for chimichurri is a standard in my house whenever we are serving grilled lamb or beef. It is a recipe I have shared often with friends.


(adapted from Francis Mallmann’s Seven Fires: Grilling the Argentine Way)

Makes approximately 1¾ cups

  • 1 cup flat-leaf parsley leaves
  • 1 cup oregano leaves
  • 2-3 cloves of garlic, or more to taste
  • 2 teaspoons red chili flakes
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ cup water
  • 2 teaspoons kosher salt

In a small saucepans, dissolve 2 teaspoons kosher salt in ½ cup boiling water. Remove from heat and allow the salted water to cool. Combine the chili flakes, vinegar, and olive oil in a 16 ounce jar and whisk to combine. Mince the garlic and add it to the jar. Chop the parsley and oregano and add it to the jar along with the cooled salted water.  Place the lid on the jar and shake to combine. Prepare the chimichurri several hours prior to serving to allow the flavors to blend. The chimichurri will keep for 2-3 weeks in the refrigerator.



Oregano, parsley, garlic, and red chili flakes




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