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Chimichurri

Chimichurri sauce originates from Argentina and Uruguay. The sauce is served with huge chunks of steak or churrasco, sliced from caracasses 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.

Give it a go, you’ll probably end up serving it with everything from your BBQ.

Ingredients

  • Bunch of flat leaf parsley, coarsely chopped
  • 1 banana shallot, finely diced
  • 1 red chilli, finely diced
  • 1 or 2 cloves garlic, pressed or crushed
  • 2 tbsp red wine vinegar
  • 100ml olive oil
  • 1 tsp Maldon salt
  • 3-4 tsp dried oregano
  • Coarse ground black pepper

Method

I like my Chimichurri to be fairly coarse so when you’re chopping everything I prefer to do it by hand, not in a food processor.

  1. Add all the chopped ingredients to a bowl and pour over the olive oil.
  2. Add salt and pepper to taste

Notes

Chimichurri is great with all steak and can be used to marinade it. It’s also great with chicken thighs.

French Trimmed Rack of Pork

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