Effortless Chimichurri Sauce Mix

Effortless Chimichurri Sauce Mix adds the bright, tangy, herbaceous flavors of classic Argentinian cuisine to grilled meats, and it is often used as a sauce or marinade.

  • Classic flavors of Argentinian cuisine
  • Herbaceous flavor with tangy tomatillo
  • Often used as a sauce or marinade

Effortless Chimichurri Sauce Mix brings the traditional flavors of Argentinian cuisine to your kitchen. Whisked with water and olive oil to create a classic condiment crafted to bring grilled beef and poultry to life with tangy tomatillos, herbs, and onion. Effortless Chimichurri Sauce Mix is the perfect sauce to accompany summer barbecues. Use it to marinate beef before grilling or as a finishing sauce atop grilled chicken or fish. Use as a marinade for Steak.


Chimichurri Rubbed Flank Steak

Our Effortless Chimichurri Sauce is all you need to create an authentic Argentinean steak experience. Simply whisking it with hot water and olive oil creates an herbaceous marinade for flank steak, and can even double as a satisfying chimichurri steak sauce.

Prep Time:  60 Minutes
Cook Time: 10 Minutes

3/4 Cup F+F Effortless Chimichurri Sauce Mix
 ½ Cup Hot Water
1 Cup Olive Oil
3 Pounds Flank Steak

1.	Mix F+F Effortless Chimichurri Sauce Mix, water, and olive oil in large bowl. Transfer 1/3 of mixture to 
	small bowl and set aside. Add flank steak to the large bowl and toss to coat the mixture on both sides. 
	Cover bowl, and place in refrigerator for at least 1 hour, and up to 4.
2.	Heat grill over medium-high heat. Remove steak from marinade, and place on grill. Cook for 4 to 5 minutes,
	or until browned on bottom. Flip, and brown on the other side, 4 to 5 minutes, or until meat thermometer 
	registers internal temperature of 130°F. Remove flank steak and let rest for at least 5 minutes.
3.	Thinly slice steak against the grain. Serve with reserved Chimichurri Sauce.


Chimichurri Pasta Salad

Prep Time:  60 Minutes
Cook Time: 10 Minutes
Servings:     4-6 cups

1 pound of desired pasta shape 
3/4 cup Finch + Fennel effortless chimichurri sauce mix 
1/2 cup HOT water
1 cup olive oil
2 garlic cloves 
1/2 cup small diced Cucumber
1 cup small diced baby Tomatoes 
4 TBL of chopped Dill
1/4 cup of crumbled Feta
2-3 TBL of Honey 
3 Lemons
Salt and pepper to taste

1. Measure 3/4 cup of Finch + Fennel effortless chimichurri sauce mix, add to 1/2 cup of hot water 
	and set aside for at least an hour or overnight.
2. Cook pasta as recommended on the package. Strain and run through cold water to stop cooking 
3. While pasta is cooking, chop tomatoes, cucumber, feta, and herbs
4. Once the pasta is done cooking, lightly toss in olive oil so it won't stick. Cover and let cool in the 
	fridge while you prepare the rest
5. Grab the bloomed chimichurri and water mixture, slowly add 1/2 cup of olive oil into the mixture. 
6. Whisk in the zest and juice of lemons, honey, and grated garlic.
7. Toss cooked pasta in chimichurri sauce, add chopped veggies and herbs. 
8. Season with salt and pepper 


Dill Chimichurri Dip

SERVINGS: 4-6 servings 
COOK TIME: 10 minutes

1 cup Olive oil 
½ cup Hot water 
¾  cup F+F Effortless Chimichurri Sauce Mix 
¼  cup fresh Dill 
Lemon juice 

1.	Place 3/4 cup of the chimichurri mix into a bowl with ¼  cup of chopped fresh dill and lemon Juice.
2.	Add in the hot water and cover with plastic wrap to let bloom for at least 10 minutes. 
3.	Add in olive oil.