This Smoked Chimichurri is going to change the way you grill. You’ll be slathering it on everything you cook; I know I have, from steak bites to sliced tri tip and even hot dogs. It adds that final burst of flavor that takes your dish from great to unforgettable. Get ready, because this is going to be your new grilling secret weapon!
Table of Contents
Why You’ll Love This Smoked Chimichurri Recipe
Chimichurri recipes are already flavor powerhouses, but when you infuse them with the rich smokiness of a live fire cooking, they become game-changers for your grilled meats. This Smoked Chimichurri brings a vibrant herbaceous kick balanced with a smoky, charred undertone—Its a great way to take any cut of steak, chicken, or even vegetables to the next level.
Pro-tip for the Best Smoked Chimichurri
To get that perfect smoky flavor without overpowering the herbs, use a white-hot coal from your fire and let the chimichurri sauce sit for no more than 30 minutes. This infuses a subtle smokiness without making the sauce too bitter. Also, if you’re smoking meats, toss the jar in the smoker for a couple of minutes for an even deeper flavor!
Ingredients Round-Up
- Fresh parsley, finely chopped.– Go for flat-leaf parsley; it’s the star of the show and brings that bright, herby goodness.
- Garlic – minced. Feel free to go heavier if you’re a garlic lover, no judgment here!
- Olive oil – Choose a good quality one since it makes up most of the sauce.
- Red wine vinegar – This adds that tangy bite.
- Dried oregano – Don’t skip this because it brings an earthy note to the sauce.
- Red pepper flakes – You can dial this up or down, depending on how much heat you’re craving.
- Salt & pepper to taste – Because what dish is complete with out a little seasoning.
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How to Make the Smoked Chimichurri
Making this smoked chimichurri is almost as fun as eating it. Here’s how you do it:
First, grab a Mason jar and toss in the dried oregano and red chili flakes. If you want, you can pour in some hot water and let them steep for about 5 minutes. This step helps to wake up those herbs, letting their flavors really bloom.
Next, it’s time to add the heavy hitters—your chopped parsley, minced garlic, olive oil, red wine vinegar, salt, and pepper all go into the jar. Give it a quick stir to get everything cozy.
Now, for the fun part! Grab a smoldering, white-hot coal from your fire and then carefully drop it into the Mason jar. Quickly cover the jar to trap the smoke inside because this is where the magic happens. Let it sit for about 20-30 minutes, so the smoke can mingle with all the other ingredients and infuse that deep, smoky flavor.
After the smoke has done its job, carefully fish out the coal, then give the chimichurri one final stir, and you’re ready to roll. Drizzle it over your grilled meats and seafood at room temperature, and watch the compliments come pouring in!
How to Use Smoked Chimichurri
- On Grilled Steak: Brush over perfectly grilled ribeye steaks, smoked piacnha, or flank steak pinewheels right before serving.
- As a Marinade: Use the chimichurri as a simple marinade for shrimp, chicken or pork for at least 30 minutes before grilling.
- Vegetables: Drizzle over roasted or grilled veggies like bell peppers, zucchini, or portobello mushrooms.
- Dipping Sauce: Serve as a side dipping sauce with crusty bread, empanadas, or sausages.
Leftovers & Reheating Instructions
Got leftovers? Lucky you! Just pop any extra chimichurri into a sealed airtight container and stash it in the fridge—it’ll stay good for up to a week. No need to reheat it though; chimichurri is meant to be served at room temp, so just pull it out a bit before you’re ready to use it. If it gets a little thick from chilling, no worries. I let it sit out for 10-15 minutes or stir in a splash of olive oil to bring it back to life.
More ideas for Smoked Chimichurri
FAQs for Smoked Chimichurri
Yes, absolutely! If you’re already smoking meats, you can pop the Mason jar in your smoker for 5-10 minutes instead of using coal. However, it won’t be as robust a flavor. Just be careful not to let it smoke too long—chimichurri only needs a light touch of smoke.
Flat-leaf (Italian) parsley is your go-to for chimichurri because it has a stronger, more robust flavor compared to curly parsley.
Of course! If you want more heat, bump up the red pepper flakes or add a finely chopped fresh chili. For a milder version, reduce or omit the flakes altogether.
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Smoked Chimichurri
Ingredients
- 1.5 cups Parsley chopped
- 3-4 cloves Garlic minced
- 1.25 cups Olive Oil
- 1/4 cup Red Wine Vinegar
- 1/8 cup Hot Water
- 1 tbsp Dried Oregano
- 1 tsp of Red Pepper Flakes
- Salt & Pepper to taste
Instructions
- Add the oregano, red chili flakes and hot water to a Mason jar and let steep for 5 minutes.
- Add all the ingredients for the chimichurri to the Mason jar along with a smoldering coal from the fire (ideally white hot).
- Cover quickly to encapsulate the smoke, then set to the side to let the smoke infuse for 20-30 minutes.
- Carefully remove the coal from the chimichurri and give it one final stir.
- Use as a marinade or on grilled steaks, chicken, seafood any anywhere else you want to add a serious pop of flavor.
