Whenever someone asks me where I’m from, I, for just a split second, think to my myself, oh boy here we go — then in one breath I blurt out, “I’m an Argie – Californian, with a dash of South Texas”. Those roots explain why I live on a vineyard, work on a ranch, and covet a good Asado.
Our family recipe of Chimichurri reflects this same compound origin. Traditionally Chimichurri is made from a mix of dried herbs and mild pepper flakes. But after all these years of living surrounded by farm fresh produce and loving the bold flavors of Tex Mex cuisine, we made a few adjustments to the family recipe. Below is our Cali/Texan version of an Argentine classic. It’s perfect for dressing up a steak, and slathering on grilled vegetables.