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Challenge: Healthy Swaps

Polo Tourney Chimichurri Sauce

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“A polo game worth its salt concludes in one, and exactly one, way: Asado. A tasty tradition passed along by the large Argentine community within the sport, asado is akin to the American barbecue, an outdoor cookout replete with salty slow-cooked meats, delicious red wine and a roaring wood fire. Considered the national dish of Argentina, asado is both a social event and a traditional method for cooking beef, pork and lamb.” I fired up the grill and loaded it with meats and chorizo for an asado party of my own! The main course is all about the meat. Never marinated or heavily seasoned with dry rubs, asado meat is seasoned only with salt which is rubbed into every nook and cranny, coating it entirely. Well marbled cuts like the skirt or hanger steak are popular choices as well as beef tenderloin or the tri-tip.

Polo Tourney Chimichurri Sauce


  • 1 cup (packed) fresh Italian parsley
  • ¼ cup (packed) fresh cilantro
  • 2 garlic cloves, peeled and smashed
  • ¾ teaspoon dried crushed red pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ⅓ cup red wine vinegar
  • ¾ cup olive oil


  1. Combine all ingredients in a food processor (except vinegar and oil) and pulse until roughly chopped.
  2. Add vinegar and oil and pulse until combined.
  3. Thin with a little water if necessary.
  4. Transfer to a bowl, cover and refrigerate. (Can be made one day ahead)
  5. Serve at room temperature.

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