Grilled Brisket With Chimichurri Sauce Recipe
Grilled brisket with chimichurri sauce is a vibrant and flavorful dish that perfectly blends the smoky richness of grilled beef with the zesty, herbaceous tang of chimichurri.
The brisket is cooked to perfection on the grill, delivering a smoky, charred crust, while the chimichurri sauce adds a refreshing burst of flavor with every bite.
Whether you’re cooking for a crowd or just treating yourself to something special, this recipe is a fantastic way to elevate your BBQ experience.
Why You’ll Love This Grilled Brisket With Chimichurri Sauce?
- Bold flavors: The combination of smoky grilled brisket and tangy, herby chimichurri creates a perfectly balanced dish.
- Tender, juicy meat: The brisket is cooked to perfection on the grill, ensuring a tender and juicy bite.
- Easy chimichurri: This bright, fresh sauce is simple to make with pantry staples.
- Ideal for grilling season: Perfect for BBQs, cookouts, or any outdoor gathering.
- Customizable: Adjust the chimichurri to your taste by adding more or less garlic, heat, or herbs.
Ingredients For Grilled Brisket With Chimichurri Sauce
Gather these fresh ingredients to make your grilled brisket with chimichurri sauce. The brisket will shine with its smoky flavors, while the chimichurri adds a tangy, herbaceous kick.
For the Brisket
- 3–4 lb beef brisket (flat cut)
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for a bit of heat)
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional for extra heat)
Step By Step Instruction To Grilled Brisket With Chimichurri Sauce
Grilling brisket over direct heat results in a smoky, crispy crust, while the chimichurri sauce adds a tangy freshness that perfectly balances the rich meat.
Step 1: Prepare the Brisket
Preheat your grill to medium-high heat. Rub the brisket with olive oil, then season it generously with salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Make sure the brisket is well-coated on all sides.
Step 2: Grill the Brisket
Place the brisket on the grill, fat-side up. Grill for about 4–5 minutes per side, creating a nice sear. Once seared, move the brisket to a cooler part of the grill (indirect heat) and continue grilling for 2–3 hours, turning occasionally, until the internal temperature reaches 195°F–205°F. This ensures the brisket is tender and juicy.
PRO TIP: Use a meat thermometer to ensure your brisket is cooked to the perfect temperature. Let it rest for 15 minutes after removing it from the grill.
Step 3: Prepare the Chimichurri Sauce
While the brisket is grilling, make the chimichurri. In a bowl, combine the chopped parsley, cilantro, red wine vinegar, lemon juice, minced garlic, olive oil, salt, black pepper, and red pepper flakes. Stir well to combine and set aside.
PRO TIP: If you prefer a smoother sauce, blend the ingredients in a food processor for a finer texture.
Step 4: Slice and Serve
Once the brisket has rested, slice it thinly against the grain. Serve the sliced brisket with a generous drizzle of chimichurri sauce on top.
FAQs or Tips Section
Here are some frequently asked questions and tips to ensure your grilled brisket with chimichurri sauce is perfect every time.
Can I use a different cut of meat?
While brisket is ideal for this recipe, you can substitute with a flank steak or skirt steak for a quicker cooking time. These cuts will still absorb the flavors of the chimichurri sauce but will require less grilling time.
How long does the chimichurri sauce keep?
The chimichurri sauce can be stored in an airtight container in the refrigerator for up to 1 week. Its flavors may intensify as it sits, so feel free to make it a day or two in advance for maximum flavor.
Can I make the brisket ahead of time?
Yes, grilled brisket can be made ahead of time and reheated. For the best results, reheat the brisket in a low-temperature oven (around 300°F) until heated through. The chimichurri sauce should be fresh or served cold on top for a burst of freshness.
How do I know when the brisket is cooked?
The brisket is done when it reaches an internal temperature of 195°F–205°F. At this temperature, the meat will be tender and easy to slice. For the best texture, it’s important to let it rest for about 15 minutes before slicing.
Variations or Serving Suggestions
- For a smokier flavor: Add wood chips or chunks to your grill to infuse the brisket with a smoky aroma as it cooks.
- For a spicy twist: Add extra red pepper flakes or a chopped jalapeño to the chimichurri for some heat.
- Serve with sides: Grilled vegetables, a fresh salad, or roasted potatoes are perfect accompaniments for this dish.
- Wrap it up: Serve the brisket in tortillas for a fun, BBQ taco twist, topped with chimichurri sauce.
Nutrition + Summary
Here’s an estimated breakdown of the nutrition per serving (based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 |
| Protein | 35g |
| Total Fat | 25g |
| Saturated Fat | 6g |
| Carbohydrates | 4g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 700mg |
Summary: Grilled brisket with chimichurri sauce is a show-stopping dish that combines the smokiness of grilled beef with the bright, tangy flavors of fresh herbs and vinegar. Perfect for summer BBQs or any special occasion, this recipe is sure to impress with its balance of rich and zesty flavors. Pair it with your favorite sides, and enjoy a meal that’s both flavorful and satisfying.
Disclaimer: Nutritional information on this blog is estimated and may vary based on ingredients and portions. We are not nutritionists and recommend consulting a professional for specific dietary advice.