photo of Bavette with chimichurri on a baord

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. 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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 people
Course: Condiment
Cuisine: Argentinian, South American
Ingredients Method Notes

Ingredients
  

  • A handful flat leaf parsley
  • A handful fresh coriander leaves and stalks
  • 1 banana shallot chopped
  • 1 clove garlic crushed
  • 1 small birdseye chilli finely chopped
  • 1 tbsp dried oregano
  • 2 tbsp red wine vinegar
  • Juice of 1/2 lime
  • 1 tsp Maldon Salt
  • 1/2 tsp crushed black pepper
  • 250 ml olive oil

Grill Temperature

Surfaces

Method
 

  1. Chop the parsley and coriander coarsely and add to a serving bowl.
  2. Add the chopped shallot, crushed garlic, chopped chilli and oregano.
  3. Pour in 2 tbsp red wine vinegar and juice of 1/2 lime.
  4. Add the salt and pepper and stir everything together.
  5. Pour over the olive oil.
  6. Give it a good zhuzh!

Notes

Serve this with Picanha or steak.

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