Beef Fat Chimichurri Like A Chef
Beef Fat Chimichurri LIKE A CHEF is a medium Argentinian recipe that serves 4. 150 calories per serving. Recipe by Fallow on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $5.48 total, $1.37 per serving
Ingredients
- 1/2 cup Beef Tallow (rendered beef fat, can use store‑bought dripping)
- 2 pieces Garlic Cloves (peeled, minced for infusion and later blended)
- 2 sprigs Fresh Thyme (leaves stripped)
- 1 sprig Fresh Rosemary (needle leaves removed)
- 1/2 cup Flat‑Leaf Parsley (roughly chopped)
- 1/4 cup Chives (roughly chopped)
- 1/4 cup Cilantro (Coriander Leaves) (roughly chopped)
- 1 tsp Dried Oregano
- 2 tablespoons Shallots (finely diced)
- 1 piece Fresh Chili (seeded and minced; adjust heat to taste)
- 1 teaspoon Lemon Zest (zested from a fresh lemon)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 tsp Black Pepper (freshly ground)
- 1 tsp Salt (preferably sea salt)
- 1 tablespoon Red Wine Vinegar (to taste, adds brightness)
Instructions
Infuse the Beef Tallow
Place the beef tallow in a small saucepan over low heat. Add the minced garlic, thyme leaves, and rosemary needles. Let the mixture gently warm for 30 minutes, stirring occasionally, until the garlic is fragrant and the herbs have infused the fat.
Time: PT30M
Temperature: low
Prepare Fresh Herbs and Aromatics
Roughly chop parsley, chives, and cilantro. Dice the shallots, mince the chili (removing seeds for less heat), and zest the lemon.
Time: PT5M
Blend the Infused Fat with Herbs
Transfer the infused beef tallow (now at room temperature) to the blender jug. Squeeze the infused garlic from the saucepan into the jug as well. Add the chopped herbs and blend on high speed until the mixture is smooth and emulsified.
Time: PT2M
Combine Remaining Flavorings
Pour the blended sauce into a mixing bowl. Stir in dried oregano, diced shallots, minced chili, lemon zest, lemon juice, black pepper, and salt. Mix thoroughly.
Time: PT3M
Finish with Red Wine Vinegar
Add red wine vinegar a tablespoon at a time, tasting after each addition, until the sauce reaches a bright, balanced flavor. Transfer to a serving jar.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 2g
- Carbohydrates
- 2g
- Fat
- 14g
- Fiber
- 0.5g
Dietary info: Paleo, Keto, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Beef Tallow: Pork lard, Clarified butter
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of Fresh Thyme: Dried thyme (1/2 tsp)
- Instead of Fresh Rosemary: Dried rosemary (1/2 tsp)
- Instead of Flat‑Leaf Parsley: Cilantro (1/2 cup)
- Instead of Chives: Green onion tops (1/4 cup)
- Instead of Cilantro (Coriander Leaves): Parsley (extra)
- Instead of Dried Oregano: Italian seasoning (1 tsp)
- Instead of Shallots: Red onion (1 tbsp)
- Instead of Fresh Chili: Red pepper flakes (1/4 tsp)
- Instead of Lemon Zest: Lemon peel (dried)
- Instead of Lemon Juice: Lime juice (2 tbsp)
- Instead of Black Pepper: White pepper (1/2 tsp)
- Instead of Salt: Kosher salt (1 tsp)
- Instead of Red Wine Vinegar: Apple cider vinegar (1 tbsp)
Equipment Needed
- Small Saucepan
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Blender or NutriBullet
- Mixing Bowl
- Microplane or Zester (optional)
- Measuring Spoons
- Spatula (optional)
Critical Steps — Do Not Skip
- Infusing the beef tallow with garlic, thyme, and rosemary for full flavor.
- Blending the infused fat with fresh herbs until completely smooth.
- Balancing acidity with lemon juice and red wine vinegar at the end.
Chef Tips from the Video
- Use high‑quality beef tallow for the richest flavor; render your own if possible.
- For a smoother texture, strain the blended sauce through a fine mesh sieve before adding the final seasonings.
- Serve the chimichurri warm over a grilled steak for the best mouthfeel.
Troubleshooting
Sauce is too thick or separates.
Add a small amount of warm water (1‑2 tsp) and blend again until emulsified.
Flavor is too mild.
Increase the amount of fresh herbs or add a pinch more salt and vinegar.
Sauce is overly salty.
Stir in extra lemon juice or a splash of water to dilute; adjust seasoning gradually.
Storage
Refrigerator: Store in an airtight jar for up to 7 days.
Freezer: Freeze in a sealed container for up to 2 months; thaw in the fridge before use.
Room temperature: Not recommended; the sauce may spoil after a few hours.
Make-Ahead Tips
- The sauce improves after resting 1‑2 hours in the fridge, allowing flavors to meld.
- Make the infused tallow a day ahead; store in a sealed container at room temperature.
Frequently Asked Questions
What is the cultural significance and history of chimichurri in Argentinian cuisine?
Chimichurri originated in Argentina as a rustic sauce for grilled meats, reflecting the country's strong barbecue (asado) tradition. It combines fresh herbs, garlic, and vinegar to cut through the richness of beef, making it a staple at family gatherings and celebrations.
What are the traditional regional variations of chimichurri in Argentinian cuisine?
In the north of Argentina, chimichurri often includes more oregano and red pepper flakes, while in the central Pampas region it leans toward parsley, garlic, and vinegar. Some versions add smoked paprika or use olive oil instead of beef fat.
How is chimichurri traditionally served in Argentina?
It is traditionally spooned over grilled steak, chorizo, or chicken, and also offered as a dipping sauce on the side. In some regions it is drizzled on roasted vegetables or used as a marinade for meat before grilling.
What occasions or celebrations is chimichurri associated with in Argentine culture?
Chimichurri is a centerpiece at asado gatherings, which are common for birthdays, national holidays, and family reunions. Its bright flavor complements the communal, slow‑cooked meats that define these celebrations.
What makes this beef tallow chimichurri special compared to classic oil‑based versions?
Using beef tallow adds a deep, meaty richness that mirrors the flavor of the steak it accompanies, while still delivering the herbaceous brightness of traditional chimichurri. The infused fat also makes the sauce keto‑ and paleo‑friendly.
What are the most common mistakes to avoid when making Beef Tallow Chimichurri?
Common errors include overheating the tallow, which can burn the garlic; over‑blending which can cause the sauce to separate; and adding too much vinegar at once, which overwhelms the herb flavor. Follow the low‑heat infusion and add vinegar gradually.
Why does this recipe use low‑heat infused beef tallow instead of simply melting the fat?
Low‑heat infusion allows the garlic, thyme, and rosemary to release their aromatics slowly without scorching, creating a nuanced flavor that fully penetrates the fat. Direct melting at high heat would produce a harsher, burnt taste.
Can I make Beef Tallow Chimichurri ahead of time and how should I store it?
Yes, the sauce can be prepared up to two days in advance. Store it in an airtight jar in the refrigerator; bring it to room temperature or gently warm before serving to restore its smooth texture.
What texture and appearance should I look for when the sauce is done?
The finished chimichurri should be a smooth, glossy emulsion with a vivid green‑gold hue from the herbs and tallow. It should coat the back of a spoon without clumping and have a fragrant, slightly tangy aroma.
How do I know when the infused beef tallow is ready?
When the garlic becomes fragrant and the herbs have softened after 30 minutes of low heat, the tallow has absorbed their flavors. The mixture should not be bubbling; a gentle simmer is sufficient.
What does the YouTube channel Fallow specialize in?
The YouTube channel Fallow focuses on creative, ingredient‑driven cooking tutorials that blend classic techniques with modern twists, often highlighting lesser‑used fats and bold flavor pairings for home cooks.
How does the YouTube channel Fallow's approach to Argentinian cooking differ from other cooking channels?
Fallow emphasizes the use of animal‑based fats like beef tallow to deepen flavor, whereas many channels stick to olive oil or butter. This approach brings a richer, more authentic taste to traditional Argentinian dishes such as chimichurri.
Last updated: August 24, 2026
