MB Manion Morell

Tio’s Chimichurri

MB Manion Morell
Tio’s Chimichurri
Tio’s Chimichurri

I know it’s officially fall, and food bloggers across the land have moved on to soups and stews and pumpkin spiced everything, but in Virginia it was brilliantly sunny and 70 yesterday – excellent grilling weather.  Everyone claims summer is the perfect time to grill, but really, when it’s 100 degrees in mid-July, who wants to fire up the grill? (Not I.)

OK, I’ll be honest. I didn’t actually grill.  I invited myself to dinner at a friend’s house, and Phil grilled.  But I brought the steaks and this awesome chimichurri sauce.  Come to think of it, I brought most of the dinner.  But as I did totally invite myself, it seemed the thing to do.

Oh, and the chimichurri sauce isn’t actually my recipe.  It’s my brother’s recipe.  (He’s affectionately referred to as “Tio” at House Morell.) Tio is a real chef, runs a pair of amazing restaurants in Chicago, and people write articles about him, and his fabulous South American-inspired recipes. I’m just a hungry girl in a home kitchen. And quite the mooch, it seems.

Chimichurri is a garlicky Argentine invention, is super easy to throw together, and great served with beef or chicken.  (Rumor has it it’s also quite nice with fish, but fish is rarely served at House Morell. Not for lack of effort by me. Sigh.)  It’s one of the few things he serves at his restaurant I can make a home that rivals his restaurant version. (A whole fried fish, not so much.)

It’s generally made with lots of fresh parsley, a little oregano, olive oil, vinegar, and a bit of dried chili pepper flakes to give it a kick. Tio’s version is darn near perfect. Seemed a good way to use some of the herbs left the the garden.

We’ll have to retire the grill eventually (winter is coming), but for tonight, hanger steak smothered in Tio’s Chimichurri was a perfect fall meal.

Tio’s Chimichurri


Tio's Chimichurri


  • 3 cups flat-leaf parsley leaves (from about 3 bunches), very finely chopped (no stems!!)
  • 6 garlic cloves, very finely chopped
  • 1 ½ teaspoons finely chopped fresh oregano leaves
  • ¼ cup distilled white vinegar
  • 1 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon dried red pepper flakes
  • 1 bay leaf
  • ¾ cup extra-virgin olive oil


  1. In a medium-size airtight container, stir together the parsley, garlic, oregano, vinegar, salt, the black pepper, the bay leaf and red pepper flakes. Stir in the olive oil, cover and refrigerate the chimichurri sauce overnight.  
  2. (When I’m pressed for time, I’ve been known to throw everything in the food processor and pulse it a few times instead of doing all that fine chopping.)  
  3. Particularly excellent served with a grilled hangar steak.