blend · herb sauce
NATIONAL AWARD WINNERPrep 10 minIronrail Chimichurri
Independent adaptation of a publicly published Jose Garces recipe. Not affiliated with, sponsored by, or endorsed by Jose Garces.
Chimichurri from a national-award-winning chef.
Ratio
Ingredients
- Parsley — 1 cup chopped parsley (240 ml)
- Oregano — 1 cup chopped oregano (240 ml)
- Garlic — 1 Tbsp chopped garlic plus 2 whole cloves (blended with vinegar) (19 g)
- Olive Oil — 1 cup extra virgin olive oil (240 ml)
- White Wine Vinegar — 1/2 cup white wine vinegar (120 ml)
- Red Pepper Fla — 1 tsp chile flake (5 ml)
- Bay Leaf — 3 bay leaves
- Salt — salt, to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Ironrail Chimichurri wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 6 stars · 3 national awards
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- Late-Night Chimichurri★★★ KITCHEN
- Coralgate ChimichurriNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Jose Garces works in Latin American / Spanish; credentials include James Beard Best Chef: Mid-Atlantic 2009.
Originally published as Chimichurri.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jose Garces / CBS This Morning The Dish (Rural Society skirt steak) (published as “Chimichurri”). Full citation lives in Provenance.