1-2-3 Chimichurri

Buenos Aires. Every parrilla has a jar on the table. Parsley, oregano, garlic, red wine vinegar, olive oil. Argentina's answer to sauce—herbaceous, acidic, alive. The asado doesn't end without it.

Traditional chimichurri takes time: chopping herbs, blooming them in vinegar, emulsifying with oil. We dried and blended the herbs at peak freshness so you get authentic flavor in a fraction of the time.

Parsley, oregano, cilantro, thyme, garlic, orange peel, bay leaf, red pepper flake. Add red wine vinegar to hydrate. Add olive oil to emulsify. Done in 60 seconds. Tastes like it took all day.

Two ways to use it:

• As a sauce: 1 part seasoning + splash red wine vinegar + 2 parts olive oil
• As a dry rub: Use straight on steak before grilling

ARGENTINA