Smoked chimichurri is simple, delicious and a wonderful bit of food theatre to wow your guests.
As your charcoal will come directly into contact with your food, you need to be 100% confident you’re using pure charcoal with no additives or accelerants – supermarket charcoal and briquettes both to be avoided. I recommend our high quality, 100% pure lumpwood charcoals.
You can use your own chimichurri recipe but this it mine – it makes a strong, spicy chimichurri that easily serves 4 people.
Ingredients
30g flat leaf parsley
1 fresh red chilli
4 large cloves of garlic
Teaspoon dried oregano
90ml cold-pressed British rapeseed oil
45ml quality red wine vinegar
Teaspoon quality sea salt
Large pinch freshly cracked black pepper
Method
Light your BBQ and get some coals white hot... assuming you're cooking steak you'll be doing this anyway, but the chimichurri ideally needs to be made (and smoked) before you cook your steak, to give it time to develop flavour.
An authentic chimichurri should be course, so put the blender away! Finely chop the parsley (no need to remove the stalks), red chilli and garlic... we'll allow a garlic press!
Add all the ingredients into a lidded jar and mix well. Taste for acidity and salt, adjusting if needed.
Head outside and, using a pair of tongs, grab a white-hot lump of charcoal from your BBQ.
Knock off any excess ash and add the lump of charcoal directly into the jar.
For a mild result, loosely close the lid; for a stronger result, seal the jar completely.
Allow the chimichurri to sit for at least 30 minutes; while your chimichurri smokes, it's time to cook and rest your steak.
When it's time to serve, gently remove the lump of charcoal and discard – I usually just throw it back on the BBQ!
Time to slice your steak, slather it in your smoked chimichurri... and enjoy!
Sustainable BBQ Fuel
If you aren't sure which charcoal or smoking wood to buy, just send us an email on info@love-logs.com and we'll do our best to help!
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