South American churrasco is defined by chimichurri - the herb-forward, garlicky sauce that belongs on every cut of beef that comes off the grill. This chimichurri marinade mix puts that same tangy, smoky character into a packet that works as both a marinade and a finishing sauce, ready for skirt steak, flank, or anything else destined for open flame.
SALT, GARLIC, PINEAPPLE POWDER (PINEAPPLE, MALTODEXTRIN), CHIPOTLE CHILES, RED BELL PEPPER, SHALLOT, MEXICAN OREGANO, TURMERIC (COLOR)
Chimichurri originated in Argentina and Uruguay as the essential accompaniment to asado open-fire grilling and has since become one of the most universally loved steak sauces in the world. This mix captures the garlic-forward, herb-bright, tangy character of traditional chimichurri in a marinade-ready format built equally for the home grill and the serving table.
Chipotle smoke and raw garlic hit first, pineapple powder adds an unexpected fruit-acid lift in the middle, and Mexican oregano carries the finish into the herbal territory where great chimichurri always lands.
1 packet Chimichurri Churrasco Mix
1/2 cup finely chopped cilantro or parsley
1/2 cup lime or lemon juice
1/4 cup agave or honey
3/4 cup extra-virgin olive oil
1 1/2 to 2 lbs. steak, such as skirt, flank, or hanger
Salt, to season
