The Smuggler's Journal

Reader level: Backyard.

⚓ SMUGGLER'S LOG — ENTRY No. 455
Dated this 7th day of September, 2026.

This past week the manifest's been heavy — one jar of green cargo came aboard, and by the time I'd finished with it, it had done five different jobs and never once looked out of place.

Jimmy Chimichurri Classic is made in Byron Bay by an Argentinian asador, and the ingredient list is refreshingly short and honest: parsley, garlic, oregano, ground chilli, salt, pepper, sunflower oil and red wine vinegar (confirmed directly against the brand's own site). No gluten-containing or animal-derived ingredients are listed, so it suits gluten-free and plant-based eating — though as always, check the physical label to be sure of your own household's needs. Most people buy it for one job. It's built for five.

1. The classic: spooned over rested steak

Grill a steak simply — salt, pepper, high heat — rest it properly, then spoon Jimmy Chimichurri Classic generously over the top just before serving. The vinegar cuts straight through the richness. This is the full recipe below — the other four are quick variations once you've got the jar open.

2. The overnight marinade

Coat lamb chops or chicken thighs in a few tablespoons the night before. The garlic and vinegar do real tenderising work while you sleep, and the herbs are already halfway to a crust by the time it hits the grill.

3. Stirred into mayo, for a burger or sandwich sauce

One part chimichurri to two parts mayo, whisked smooth. Herby, garlicky, and a genuine step up from plain aioli on anything off the grill.

4. Tossed through hot roast veg or potatoes

Straight out of the oven, while the vegetables are still hot enough to soak it in — the herbs bloom in the residual heat and the whole tray smells like an asado.

5. The non-BBQ move: breakfast

Off the books entirely: a spoonful over fried eggs, or stirred through smashed avocado on toast. It's not a BBQ use at all, but it's the one that turns first-time buyers into repeat customers — don't sleep on it.

Recipe: Rested Steak, Chimichurri Classic

Serves: 2 · Prep: 5 min · Cook: 8–10 min · Total: ~20 min with rest

Ingredients:

• 2 sirloin or rump steaks (approx. 200g each), at room temperature
• Salt and cracked black pepper
• 1 tbsp neutral oil
• 3–4 tbsp Jimmy Chimichurri Classic

Method:

1. Pat the steaks dry and season generously with salt and pepper on both sides.
2. Get a pan or grill screaming hot, add the oil, and sear 3–4 minutes per side for medium-rare — or until an instant-read thermometer reads 52–54°C for medium-rare, allowing for carryover.
3. Rest the steaks for at least 5 minutes under loose foil — this is not optional, and it's the whole reason the chimichurri gets to shine rather than sliding straight off a hot, weeping steak.
4. Slice against the grain and spoon the chimichurri generously over the top.

Darryl's tip: Give the jar a good stir before you use it — the good stuff, the garlic and herb flecks, settles at the bottom.

The Smuggler's Secret

Non-BBQ use, off the books: chimichurri stirred through plain yoghurt makes a genuinely excellent dip for raw vegetables or flatbread — nothing to do with the grill at all, and most people never think to try it.

Grab the gear

Jimmy Chimichurri Classic — 200g · BBQ Mafia OG Steakout BBQ Rub, for the steak underneath

Next haul's a beauty — keep the smoker warm. The whole haul's at the Rub Hub →
— The Rub Smuggler ⚓