Saturday 14 July 2018

Improve your steaks : Chimichurri recipe

I had the chance this morning to attend our local farmer's market.  I'm glad they've found a location for the summer and hope to see them in a permanent location at some point. 
Their greenhouse is located right here in town. 

My goal this morning was to pick up some fresh parsley to make some chimichurri. Chimichurri is a condiment used quite commonly in Argentina.  It really brings out the flavor of beef.  Great on steaks but mine will be used on a burger today.

In speaking with Alex this morning he told to take pics of my food.  I thought I'd do one better and share my recipe.

3/4 cup of fresh parsley
2-3 cloves of garlic
2 tbsp of red wine vinegar
1/2 cup of olive oil
1 tsp of pepper
salt to taste

Finely chop the parsley and mince the garlic.  Put all ingredients in a bowl and mix in the vinegar, oil, salt and pepper.  Adjust seasoning to taste.  Let sit in refrigerator for about an hour before serving.  Will keep in a covered container for at least a week.

There are a few things you can do to change up the flavor. I like adding red pepper flakes or a small thai bird eye chili when I make it.  I also really like it with the addition of about 1/4 cup of cilantro or oregano.  It changes the flavor.  

Feel free to try out this recipe and let me know how you like it. 


  1. I believe the farmers market is being run by the Fall Fair Committee now, and they don't have a greenhouse. The greenhouse (which is actually an agrifarm, not a traditional greenhouse) is a farm called Borealis Fresh Farms Inc ( and is not the farmers market, but a farm that attends the market. Just to help you get your information straight.

  2. Hi Rene. Your recipe looks and sounds fantastic. We'll be trying it for sure. Glad you were able to find some great parsley at the farmer's market for your recipe. We have a few more herbs such as mint and cilantro as well as various microgreens that will be popping up in the next couple of weeks at our booth. Come check it out. The comment posted on 07/15/2018 is bang on. Thanks for clarifying. Cheers!