Chimichurry Pampa

Steak Seasoning

Definition

Pampa Chimichurry is an Argentine-style steak seasoning designed for grilling or pan-searing. It highlights savory allium notes, garden herbs and a gentle chili warmth that complements beef cuts especially well.

Origin & Context

Named for the Pampas grasslands of Argentina, this blend reflects South American grilling traditions, where simple, aromatic seasonings and good meat meet high-heat cooking.

Composition (Ingredients)

Onion, Pepper, Parsley, Garlic, Sugar, Salt, Oregano, Bell pepper.

Allergen Information

May contain traces of CELERY and MUSTARD.

Flavor Profile

Savory onion and garlic form the base; oregano and parsley add a fresh herbal lift; black pepper and bell pepper contribute mild heat and sweetness. A touch of sugar balances the mix; salt supports overall flavor.

Culinary Uses

• Dry rub for steaks (ribeye, sirloin, tri-tip) and beef skewers
• Marinades for beef, pork or chicken (mix with extra-virgin olive oil)
• Roasted potatoes, peppers and corn to accompany grilled meats
• Sprinkle into burger patties or meatloaf for an Argentine twist

Dosage & Tips

For a dry rub, use about 1–2 teaspoons per 500 g meat. For a marinade, whisk the blend with olive oil (and optional lemon) and rest the meat 2–3 hours. Because the seasoning already contains salt and a little sugar, adjust additional seasoning and grill heat to prevent over-salting or scorching.

Storage

Store airtight in a cool, dry place away from light. Use within 12 months for best aroma.

Comparison

Compared with Texas-style rubs, Pampa is less smoky and more herb-forward. It is milder than chili-heavy Cajun blends and tailored to the clean flavors of grilled beef.

FAQ

Is Pampa very spicy?
No—heat is mild to moderate, led by pepper and bell pepper rather than strong chilies.

Does it contain salt or sugar?
Yes—both are listed among the ingredients. Adjust added salt and grill temperature accordingly.

How long should meat marinate?
Around 2–3 hours in olive oil with the seasoning is typical; thicker cuts can rest longer in the refrigerator.

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