In Argentina, where grilled beef (“asado”) is an art form, chimichurri is an essential condiment—meats, like this Grilled Tri-Tip, are never served without it. Here, it’s a bright-green, pesto-like sauce containing herbs, garlic, and tangy vinegar (note that, while fresh oregano adds an earthy punch, dried is an acceptable substitute). If you can, make the chimichurri a day before serving to give the flavors time to meld. And some more chimichurri recipe variations that incorporate other herbs.
This recipe was featured as part of our Argentine Grilling menu.
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