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Chimichurri Sauce
Chimichurri sauce originates from Argentina and Uruguay. The sauce is served with huge chunks of steak or churrasco, sliced from carcasses being cooked asado style.
The sauce is a loose oil based sauce and can be picante. With lemon juice or red wine vinegar, it’s also beautifully acidic and can cut through fatty meats. Â We prefer our Chimichurri to be coarse so chop by hand, but you can also make it in a food processor.
There are many different ways of making it so feel free to take my recipe and tweak it to your own tastes. Add more chilli to fire it up, more or less garlic and more or less olive oil. Give it a go, you’ll probably end up serving it with everything from your BBQ.
Ingredients
- A handful of flat leaf parsley
- A handful of coriander leaf and stalks
- 1 banana shallot, chopped
- 1 clove garlic, crushed
- 1 small birdseye chilli, finely chopped
- 1 tbsp dried oregano
- 2tbsp red wine vinegar
- Juice of 1/2 lime
- 1 tsp Maldon Salt
- 1/2 tsp crushed black pepper
- 250ml olive oil
Method
- Chop the parsley and coriander coarsely and add to a serving bowl.
- Add the chopped shallot, crushed garlic, chopped chill and oregano.
- Pour in 2 tbsp red wine vinegar and juice of 1/2 lime.
- Add the salt and pepper and stir everything together.
- Pour over the olive oil.