How to Make Chimichurri (Recipe)

Grilling is actually quite easy. My buddy and fellow Cafeteria Films collaborator, Nelson, teaches me just how easy it is to grill and make a version of chimichurri my mother would likely not be proud of.

As a kid, every steak we had for dinner was skirt steak, a thin, long, and super lean cut of beef that Latin people love to cook with. It was until I was in my late teens that I remember ever eating a piece of meat thicker than half an inch. The level of chewing necessary for “American” steak was difficult and perplexing.

To this day, I still prefer incredibly thin steak as a channel for delivering tart flavors in the form of chimichurri: a meat marinade that’s extra garlicky that invades your mouth with the taste of vinegar, olive oil, and parsley.

Chimichurri falls on a spectrum of green: I’ve seen anywhere from extra opaque green which goes a lot heavier on the olive oil, to bright, almost neon green from the deliciously excessive use of parsley, oregano and green onions. Either way is right depending on who you ask (like my mother, who saw the bright green chimichurri I made with Nelson and rolled her eyes.)

Here’s the Nelson’s Chimichurri recipe for those who want to follow along:


1/2 cup red wine vinegar
1 tsp kosher salt
4-6 garlic cloves, minced
1/2 cup minced fresh cilantro
1/4 cup minced parsley
2 tablespoons chopped fresh oregano
3/4 cup extra-virgin olive oil

Put it all in a blender. Drink prosecco. Grill steak. Invite your friends over. Pour it all over your steak. Don’t pour it all over your body.