Green Onion Chimichurri

Green Onion Chimichurri

It seems that it is easy to bribe people with food.  Friends and family are more willing to help you move, paint the house, or fiddle around with satellite TV if there is a meal (or the promise of a meal) in store.  That’s how we found ourselves hosting my best friend and her family for impromptu Sunday grilling.  The menu was as simple as these last minute meetings allow for: grilled churrascos (skirt steaks), mashed potatoes and salad.  And if there is churrasco, there has to be chimichurri.

Skirt steak has become a staple for Puerto Rican cuisine in the last twenty years.  This beef cut was popularized by Argentinean steakhouses, but its flavorful marbling, easy cooking, and reasonable cost have made it ubiquitous at restaurants and homes all over the island.  It is especially tasty grilled – crusty on the outside and tender and juicy inside.  Chimichurri, a parsley, garlic, oil and vinegar based condiment, usually accompanies these cuts of meat.

Chimichurri often looks like a vinaigrette with spoonable amounts of herbs.  In this case, I whip together all the ingredients in the food processor.  The oil gets emulsified and creamy – perfect for not only topping steaks, but to use as a spread for anything.  I especially like this green onion version with potatoes.  I found myself serving a little chimichurri close to the mashed potatoes – a warm potato salad with this dressing has to be great!

Green Onion Chimichurri
(Yield: 1 to 1.25 cups)

  • 2 green onions – greens and white parts
  • 1 1/2 cup curly parsley – leaves and soft stems
  • 1/4 cup red wine vinegar
  • 1/2 cup grapeseed oil
  • 1/2 teaspoon salt
  • pinch red pepper flakes

Roughly chop the green onions.  Combine all ingredients in the food processor until onions and parsley are minced.

Green Onion Chimichurri on Churrasco

(And thanks to our friend Pedro, now can DVR a show and watch something else on TV!)

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Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

11 Responses to “Green Onion Chimichurri”

  1. Yuri - Chef Pandita
    January 23, 2012 at 7:58 am #

    Love the texture of this chimichurri sauce. Music man requests Churrasco + chimichurri once a week, I’ll try this recipe next time I cook for him 🙂

  2. January 23, 2012 at 10:43 am #

    I have never eaten chimichurri but this looks really tasty and easy to make. It sounds great too with the potatoes. Thanks for sharing.

  3. January 23, 2012 at 3:29 pm #

    I love chimichurri, and I had no idea how to make it – thank you for sharing! 🙂

  4. January 25, 2012 at 9:07 pm #

    Oh, gosh, your chimichurri and skirt steak look amazing! And I want them with mashed potatoes, too!

  5. January 26, 2012 at 12:51 am #

    You know, I never thought of it, but you’re right! People will work for good food! …and your chimichurri sauce looks amazing!

  6. January 26, 2012 at 9:51 pm #

    This would get eaten on pretty much anything at my house. It looks so very good!

  7. February 4, 2012 at 12:55 am #

    hmmm…i’ve not tried chimichurri with red wine vinegar! very interesting…will try this version next time!

  8. Maria Aponte
    February 7, 2012 at 12:29 pm #

    This is so great. I was actually looking for a good chimichurri recipe the other day. It also works well with grilled tofu and veggie kabobs! Oh, and I agree with you. You can get anything done around the house when you bribe with a good meal 😉 Saludos!

  9. February 27, 2012 at 12:25 pm #

    Wow! I just love chimichurri and I’ve never had onion chimichurri before. I surely will give it a try.

    Would you mind to share this recipe at our blog below?

    We can place a link back to your blog. Nice food pictures, great job!


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