Chimichurri Beef Jerky Recipe

Chimichurri is a classic Argentinian sauce and marinade that is used on steaks, chicken, and other meats. Our Chimichurri Beef Jerky takes the classic sauce and uses it as a marinade for our beef jerky. The result is a spicy and flavorful jerky.

Chimichurri is usually made with culantro, but that can be very hard to find so here I substitute cilantro, which has a similar flavor. You can also use parsley if you prefer.

Chimichurri Beef Jerky Recipe

Chimichurri Beef Jerky Ingredients


For the Chimichurri Marinade

1 bunch culantro or cilantro
6 garlic cloves, coarsely chopped
3 tablespoons onion, diced
5 tablespoons cider vinegar
4 tablespoons water
2 teaspoons dried oregano
2 teaspoons hot pepper flakes, or to taste
2 tablespoons salt
1 tablespoon ground black pepper

For the Beef Jerky

3 lbs. of meat (about 1360 gm)
1/2 to 1 cup chimichurri marinade

Chimichurri Beef Jerky Instructions


For the Chimichurri Marinade

Put all of the chimichurri ingredients into a blender or food processor and process until pureed well. This can be stored in the refrigerator for several weeks.

For the Chimichurri Beef Jerky

Trim all the fat, gristle, and silver skin from the beef. Slice the beef into thin strips 1/8" to 3/8" thick, against the grain. Set the strips down in a large container like a bowl, flat tray, or sealable plastic bag.

Pour the chimichurri marinade over the meat and mix well. Store the meat in the fridge for at least 4 to 8 hours, or overnight.

Making Chimichurri Beef Jerky in the Oven

Preheat the oven to 160°F / 71°C, or the lowest setting it will go.

Remove the beef slices from the container and layer the strips in a single layer on a baking tray, or drying rack on top of a cookie sheet. Make sure the beef strips don't overlap and have a little space between them to enable good air circulation.

Arrange the oven shelves leaving at least 4 inches of space from the top and bottom sources of heat to achieve even heating. Place the strips in the oven to start dehydrating them.

Making Chimichurri Beef Jerky in a Dehydrator

Preheat your dehydrator to at least 141°F / 60.5°C and up to 165°F / 74°C.

Place the strips in a single layer on the dehydrator trays. Be sure to leave some space between the jerky strips for sufficient air flow. If you are not using wire or mesh trays you may need to turn the beef jerky over once in the middle of the drying process.

Dry the beef jerky for 6 to 10 hours. If thicker strips of meat are used it may take longer.

Finishing the Chimichurri Beef Jerky

To test the beef jerky remove a strip or two from the oven racks or dehydrator trays with clean kitchen tongs. Dried beef jerky strips should be chewy but still tender. When bent, it should be flexible enough not to break but it should crack instead.

Once the chimichurri beef jerky is sufficiently dry, remove it from the dehydrator and let it cool for 30 to 60 minutes. If there is any oil or moisture on the beef jerky use paper towels to blot it dry.

Put the jerky in tightly sealed containers then refrigerate or freeze. The chimichurri beef jerky will last in the refrigerator for a month or two and in the freezer for several months.