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Traditional recipes for the Argentina's most popular condiment for grilled meat call for red wine vinegar, but League of Kitchens cooking instructor Mirta Rinaldi and her family prefer the sweeter flavor of balsamic. Rinaldi always keeps a jar of this Balsamic Chimichurri in the refrigerator; as it ages, the vibrant color mellows, but the sharpness remains. It's the perfect partner for Rinaldi's Tira de Asado (Argentinean-style grilled beef short ribs) or grilled chicken, steak, or pork.

September 2021


Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis

Recipe Summary test

10 mins


Ingredient Checklist


Instructions Checklist
  • Combine parsley, oregano, crushed red pepper, paprika, salt, black pepper, and garlic in a medium (1-pint) lidded jar or a medium bowl. Stir together; add oil and vinegar. Seal jar, and shake (or stir mixture in bowl) until well combined. 


Make Ahead

Chimichurri can be stored in an airtight container in refrigerator up to 2 weeks.