Chimichurri

Chimichurri is Argentina's answer to the marinade — fresh parsley, garlic, oregano, red wine vinegar and olive oil, blitzed to a loose, herby sauce rather than a smooth pesto. It's raw, not cooked down, so the herbs stay bright green, the vinegar keeps its bite and the texture stays coarse.

It's built for grilled beef first — asado-style steak, skirt, rump — but it earns its keep over lamb, roast chicken, grilled prawns and even just as a dressing spooned over roasted veg or a steak sandwich.

Start with Jimmy Chimichurri's Classic for the traditional herb-and-garlic hit, their Hot version if you want chilli running through the parsley, or Elk Creek's Chimi-Churri Dressing Mix & Rub for a shelf-stable rub-and-dressing hybrid that works as a marinade too.

Most of this range is genuinely small-batch and Argentinian in method, not just in name — Jimmy Chimichurri is made in Byron Bay by people who grew up eating it on the asado. Spoon it on hot, not cooked in: fresh, sharp, made for the asado.

Explore more: our marinades and sauces collections.