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Japanese Black Garlic Chimichurri

Steph Kina

Servings

about 2 cups

Calories

391

Cuisine

Fusion

Category

Sauces & Condiments

This Japanese Black Garlic Chimichurri reinvents the classic Argentinian steak sauce with bold umami flavor, blending fermented black garlic, white miso, and yuzu juice with fresh herbs, toasted sesame, and a hit of Shichimi Togarashi. Ready in under 30 minutes, it's the perfect make-ahead sauce for topping smoked tri tip, picanha, ribeye, or grilled Wagyu steak. Whether you're firing up the smoker for brisket or searing a Tomahawk steak, this sauce adds a bright, savory finish that pairs beautifully with Snake River Farms' American Wagyu and Kurobuta pork.

Japanese Black Garlic Chimichurri

Ingredients

  • 1 cup fresh parsley, finely chopped

  • 1 cup fresh cilantro, finely chopped

  • 3 cloves black garlic

  • 4 cloves fresh garlic, minced

  • 2 green onions, thinly sliced

  • 4 tablespoons white miso paste

  • 1/4 cup tablespoons soy sauce

  • 1 tablespoon yuzu juice (or fresh lemon juice)

  • 1/4 cup rice vinegar

  • 1/4 cup toasted sesame oil

  • 1 tablespoon toasted sesame seeds

  • 1 teaspoon Shichimi Togarashi (Japanese seven-spice)

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  • Smoked tri tip

  • Picanha

  • Ribeye

  • Brisket

  • Tomahawk steak

  • Smoked Salmon

  • Kurobuta pork chop

  • Grilled vegetables

Directions

  1. Finely chop the parsley, cilantro, green onions, and fresh garlic.

  2. Mash the black garlic into a smooth paste.

  3. In a bowl, whisk together the black garlic, white miso, soy sauce, yuzu juice, rice vinegar, sesame oil, and olive oil until smooth.

  4. Fold in the parsley, cilantro, green onions, fresh garlic, toasted sesame seeds, and Shichimi Togarashi.

  5. Taste and season with black pepper. Add kosher salt only if needed since the soy sauce and miso already provide plenty of seasoning.

  6. Let the chimichurri rest for 20 to 30 minutes before serving to allow the flavors to come together.