JIMMY CHIMICHURRI: Classic – 200g

The green sauce that runs the asado

This is Argentina's answer to the question every good steak asks: what does this need? Made by a Byron Bay asador who grew up cooking over fire, Jimmy Chimichurri is a fresh, garlicky, herb-loaded sauce built to cut through rich, charred meat — the one jar a serious griller reaches for again and again.

The flavour

Fresh parsley leads, bright and green. Garlic and oregano fill the middle, savoury and aromatic, before red wine vinegar brings a clean, tangy lift and a whisper of chilli rounds off the finish. The sunflower-oil base carries it all without ever turning heavy — zingy, herby and moreish.

How to cook with it

• Spoon it generously over a rested grilled steak or picanha — the vinegar cuts the richness like nothing else.
• Toss it through roast potatoes or grilled vegetables straight out of the oven while they're still hot.
• Use it as an overnight marinade for lamb or chicken before it hits the grill.
• Stir a spoonful through mayo for a herby burger or sandwich sauce — rogue, but it works.
• Drizzle over grilled sourdough or the whole asado spread as a dip.

In the jar

A loose, vivid-green herb sauce — flecks of parsley and oregano suspended in oil, garlic visible throughout, both pourable and spoonable. Give it a stir before serving; the good stuff settles.

Ingredients & Dietary

Ingredients: Parsley, garlic, oregano, ground chilli, salt, pepper, sunflower oil, red wine vinegar.

Dietary: No gluten or animal-derived ingredients are listed, so it suits plant-based eating — always check the physical label.

The Rub Smuggler's Verdict

Every asado needs a green sauce standing guard, and this is the one I'd run past customs. Season the beef first with Coast N Smoke Bahia Barrels for a proper churrasco crust, then let this fresh, garlicky chimi cut clean through it. For the Sunday roast, a swipe of Tracklements Strong Horseradish Cream alongside earns its keep. One rule: spoon it on after the meat rests, never before.

FAQ

Is Jimmy Chimichurri spicy? The Classic is mild — fresh and herby with just a gentle background warmth from ground chilli. If you want a real kick, reach for the Hot.

What do you use chimichurri for? It's built for grilled and roasted meat — steak, lamb, sausages and chicken — but it's just as good on roast veg, through potatoes, as a marinade, or as a fresh salad dressing.

Is it gluten free and vegan? No gluten or animal-derived ingredients are listed, so it suits both — always check the physical label to be sure.

Where is it made? Made in Australia in Byron Bay, NSW, by an Argentinian asador bringing authentic asado flavour to the local fire.