Description
This Brazilian-style chimichurri, known as molho à campanha, is a vibrant, zesty condiment that brings a refreshing contrast to rich grilled meats like picanha. Made with parsley, tomato, red onion, vinegar, and olive oil, it’s lighter than its Argentinian cousin and works beautifully as a spoonable salsa over hot steak. Quick to prepare and packed with flavor, it’s a must-have side for any Brazilian BBQ or steak dinner.
Ingredients
-
1 cup fresh parsley, finely chopped
-
1/2 cup tomato, finely chopped (about 1 medium tomato)
-
1/4 cup red onion, finely chopped
-
1/4 cup olive oil
-
1/4 cup white vinegar (or red wine vinegar)
-
Salt, to taste
-
Black pepper, to taste
Instructions
-
In a medium bowl, combine the chopped parsley, tomato, and red onion.
-
Pour in the olive oil and vinegar, then stir to mix thoroughly.
-
Season with salt and black pepper to taste.
-
Let the mixture sit at room temperature for 15–20 minutes before serving to allow the flavors to meld.
-
Serve as a fresh, spoonable topping over grilled picanha or any favorite cut of steak.
Notes
-
For more heat, add a pinch of red chili flakes or minced fresh pepper.
-
Best served fresh, but can be stored in the fridge for up to 2 days.
-
Pairs well with grilled vegetables, roasted potatoes, and grilled chicken too.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: DINNER
- Method: Sauce, Side
- Cuisine: Brazilian
Nutrition
- Serving Size: 2 tablespoons
- Calories: ~70 per serving
- Fat: ~7g
- Carbohydrates: ~1g
- Protein: ~0g