Definition of chimichurri in English:

chimichurri

noun tʃɪmɪˈtʃʊriˌCHimiˈCHo͝orē

mass noun

(in Argentinian cooking) a piquant sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chilli pepper.
often billed as ‘Argentine barbecue sauce’, chimichurri extends its influence far beyond the grill
Example sentencesExamples
- Customers can sprinkle salt or a sour-and-spicy sauce called Chimichurri onto the barbecue.
- Fiambres may come with olives and butter, or with a relish or sauce like chimichurri, some versions of which are almost a hamburger relish of corn oil, onions, and pimentos, while others are more like a spicy vinaigrette.
- The second was the chimichurri, a delicious green sauce made with lemon, garlic and lots of parsley.
- The bearnaise is textbook-perfect: the red wine-shallot sauce and chimichurri are close seconds.
- The sauces to go with these are very different too with a South American chimichurri, a Lao pepper sauce and a Bourbon BBQ sauce too.
- A special of steak frites with home-fried potatoes bore a green-herbal marinade, like a French chimichurri.
- The most popular of these is chimichurri.
- What emerges are thick cuts of charred, juicy steaks, chops, sausages and ribs served, of course, with ramekins of the Argentine parsley pesto called chimichurri, offered here in two versions, green (mild) and red (hot).
- Anything from extreme sushi to goat rotis, falafel to lamb vindaloo, chimichurri to chicharrones, had made its way across my plate.
- They were tossed together with blue cheese and soft-stewed carrots and topped with chimichurri.
- A leek and potato fondue, steamed cockles in their shells, smoky bacon, roasted wild mushrooms and a lemony chimichurri all made a huge difference.
- Chimichurri is called "the butter of Argentina" and it is used on everything.
- Chimichurri is the national condiment of Argentina, a tangy herb paste that's used as both a marinade and a sauce.
- With the beef came grilled asparagus, yuca-crab tatter tots (potatoes) and, in case the adobo rub wasn't tangy enough, an abundance of roasted garlic chimichurri, that herbed, spicy Argentinian sauce.
- Chimichurri is the essential accompaniment to steak in Argentina.
- There are also platters of flavorful pork ribs glazed with smoky chipotle, chicken wings char-grilled with garlicky chimichurri, and plump mussels in green chili tortilla broth with leeks and oven dried tomatoes.
- I'm not sure why the sauce was called chimichurri, since it lacked the garlicky oomph of the Latino original, but it provided its own flavor and texture to the dish.
- Grilled Argentine meats, huge portions served with chimichurri, the characteristic Argentine dipping sauce made from parsley, olive oil, vinegar, garlic and peppers.

Origin

Argentinian Spanish: origin unknown.

Definition of chimichurri in US English:

chimichurri

nounˌCHimiˈCHo͝orē

(in South American and Mexican cooking) a piquant sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chili pepper.
often billed as ‘Argentine barbecue sauce,’ chimichurri extends its influence far beyond the grill
Example sentencesExamples
- Chimichurri is the national condiment of Argentina, a tangy herb paste that's used as both a marinade and a sauce.
- Chimichurri is called "the butter of Argentina" and it is used on everything.
- They were tossed together with blue cheese and soft-stewed carrots and topped with chimichurri.
- With the beef came grilled asparagus, yuca-crab tatter tots (potatoes) and, in case the adobo rub wasn't tangy enough, an abundance of roasted garlic chimichurri, that herbed, spicy Argentinian sauce.
- Customers can sprinkle salt or a sour-and-spicy sauce called Chimichurri onto the barbecue.
- A leek and potato fondue, steamed cockles in their shells, smoky bacon, roasted wild mushrooms and a lemony chimichurri all made a huge difference.
- I'm not sure why the sauce was called chimichurri, since it lacked the garlicky oomph of the Latino original, but it provided its own flavor and texture to the dish.
- What emerges are thick cuts of charred, juicy steaks, chops, sausages and ribs served, of course, with ramekins of the Argentine parsley pesto called chimichurri, offered here in two versions, green (mild) and red (hot).
- Chimichurri is the essential accompaniment to steak in Argentina.
- A special of steak frites with home-fried potatoes bore a green-herbal marinade, like a French chimichurri.
- Grilled Argentine meats, huge portions served with chimichurri, the characteristic Argentine dipping sauce made from parsley, olive oil, vinegar, garlic and peppers.
- Fiambres may come with olives and butter, or with a relish or sauce like chimichurri, some versions of which are almost a hamburger relish of corn oil, onions, and pimentos, while others are more like a spicy vinaigrette.
- The second was the chimichurri, a delicious green sauce made with lemon, garlic and lots of parsley.
- The most popular of these is chimichurri.
- Anything from extreme sushi to goat rotis, falafel to lamb vindaloo, chimichurri to chicharrones, had made its way across my plate.
- The bearnaise is textbook-perfect: the red wine-shallot sauce and chimichurri are close seconds.
- There are also platters of flavorful pork ribs glazed with smoky chipotle, chicken wings char-grilled with garlicky chimichurri, and plump mussels in green chili tortilla broth with leeks and oven dried tomatoes.
- The sauces to go with these are very different too with a South American chimichurri, a Lao pepper sauce and a Bourbon BBQ sauce too.

Origin

Argentinian Spanish: origin unknown.

单词	chimichurri
释义	Definition of chimichurri in English: chimichurri noun tʃɪmɪˈtʃʊriˌCHimiˈCHo͝orē mass noun (in Argentinian cooking) a piquant sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chilli pepper. often billed as ‘Argentine barbecue sauce’, chimichurri extends its influence far beyond the grill Example sentencesExamples Customers can sprinkle salt or a sour-and-spicy sauce called Chimichurri onto the barbecue. Fiambres may come with olives and butter, or with a relish or sauce like chimichurri, some versions of which are almost a hamburger relish of corn oil, onions, and pimentos, while others are more like a spicy vinaigrette. The second was the chimichurri, a delicious green sauce made with lemon, garlic and lots of parsley. The bearnaise is textbook-perfect: the red wine-shallot sauce and chimichurri are close seconds. The sauces to go with these are very different too with a South American chimichurri, a Lao pepper sauce and a Bourbon BBQ sauce too. A special of steak frites with home-fried potatoes bore a green-herbal marinade, like a French chimichurri. The most popular of these is chimichurri. What emerges are thick cuts of charred, juicy steaks, chops, sausages and ribs served, of course, with ramekins of the Argentine parsley pesto called chimichurri, offered here in two versions, green (mild) and red (hot). Anything from extreme sushi to goat rotis, falafel to lamb vindaloo, chimichurri to chicharrones, had made its way across my plate. They were tossed together with blue cheese and soft-stewed carrots and topped with chimichurri. A leek and potato fondue, steamed cockles in their shells, smoky bacon, roasted wild mushrooms and a lemony chimichurri all made a huge difference. Chimichurri is called "the butter of Argentina" and it is used on everything. Chimichurri is the national condiment of Argentina, a tangy herb paste that's used as both a marinade and a sauce. With the beef came grilled asparagus, yuca-crab tatter tots (potatoes) and, in case the adobo rub wasn't tangy enough, an abundance of roasted garlic chimichurri, that herbed, spicy Argentinian sauce. Chimichurri is the essential accompaniment to steak in Argentina. There are also platters of flavorful pork ribs glazed with smoky chipotle, chicken wings char-grilled with garlicky chimichurri, and plump mussels in green chili tortilla broth with leeks and oven dried tomatoes. I'm not sure why the sauce was called chimichurri, since it lacked the garlicky oomph of the Latino original, but it provided its own flavor and texture to the dish. Grilled Argentine meats, huge portions served with chimichurri, the characteristic Argentine dipping sauce made from parsley, olive oil, vinegar, garlic and peppers. Origin Argentinian Spanish: origin unknown. Definition of chimichurri in US English: chimichurri nounˌCHimiˈCHo͝orē (in South American and Mexican cooking) a piquant sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chili pepper. often billed as ‘Argentine barbecue sauce,’ chimichurri extends its influence far beyond the grill Example sentencesExamples Chimichurri is the national condiment of Argentina, a tangy herb paste that's used as both a marinade and a sauce. Chimichurri is called "the butter of Argentina" and it is used on everything. They were tossed together with blue cheese and soft-stewed carrots and topped with chimichurri. With the beef came grilled asparagus, yuca-crab tatter tots (potatoes) and, in case the adobo rub wasn't tangy enough, an abundance of roasted garlic chimichurri, that herbed, spicy Argentinian sauce. Customers can sprinkle salt or a sour-and-spicy sauce called Chimichurri onto the barbecue. A leek and potato fondue, steamed cockles in their shells, smoky bacon, roasted wild mushrooms and a lemony chimichurri all made a huge difference. I'm not sure why the sauce was called chimichurri, since it lacked the garlicky oomph of the Latino original, but it provided its own flavor and texture to the dish. What emerges are thick cuts of charred, juicy steaks, chops, sausages and ribs served, of course, with ramekins of the Argentine parsley pesto called chimichurri, offered here in two versions, green (mild) and red (hot). Chimichurri is the essential accompaniment to steak in Argentina. A special of steak frites with home-fried potatoes bore a green-herbal marinade, like a French chimichurri. Grilled Argentine meats, huge portions served with chimichurri, the characteristic Argentine dipping sauce made from parsley, olive oil, vinegar, garlic and peppers. Fiambres may come with olives and butter, or with a relish or sauce like chimichurri, some versions of which are almost a hamburger relish of corn oil, onions, and pimentos, while others are more like a spicy vinaigrette. The second was the chimichurri, a delicious green sauce made with lemon, garlic and lots of parsley. The most popular of these is chimichurri. Anything from extreme sushi to goat rotis, falafel to lamb vindaloo, chimichurri to chicharrones, had made its way across my plate. The bearnaise is textbook-perfect: the red wine-shallot sauce and chimichurri are close seconds. There are also platters of flavorful pork ribs glazed with smoky chipotle, chicken wings char-grilled with garlicky chimichurri, and plump mussels in green chili tortilla broth with leeks and oven dried tomatoes. The sauces to go with these are very different too with a South American chimichurri, a Lao pepper sauce and a Bourbon BBQ sauce too. Origin Argentinian Spanish: origin unknown.
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