Every asado starts with chimichurri. This simple, herb-forward sauce is as versatile as it is essential. Made from parsley, oregano, garlic, chilli flakes, red onion, sherry vinegar, olive oil, and salt, it brings a fresh, vibrant lift to whatever you’re cooking over fire. Use it as a marinade before grilling to tenderise and flavour your meat, as a baste during cooking to keep things moist and layered with complexity, and as a finish to brighten and balance the smoky char.

What makes chimichurri particularly effective is its balance of acidity from the vinegar, the herbaceous punch from fresh parsley and oregano, and the subtle heat from chilli flakes. The olive oil binds it all together, creating a sauce that’s both bright and rich. This recipe is straightforward to prepare with just a chef’s knife and mixing bowl, making it an accessible addition to your everyday BBQ repertoire.

At Smoke & Soil, we see the BBQ as a tool—not an event—and chimichurri fits perfectly within that philosophy. It’s a no-fuss way to bring seasonality and clean, whole-food flavours to the fire, letting the ingredients shine without masking the natural taste of your cooking. Whether you’re firing up a quick weeknight meal or a weekend gathering, this marinade will become a reliable companion on the grill.