Chimichurri Sauce
This zingy and spicy sauce, which originated in Argentina, could also be used to marinade tougher cuts of beef like skirt or hanger because its acidity tenderises it.
Servings: 2 people
Ingredients
- 15 g Fresh parsley 3 tbsp, chopped
- 15 g Fresh Coriander 3 tbsp, chopped
- 2 clove Garlic minced or grated
- 1/2 Banana Shallot finely minced
- 1/2 tsp Dried oregano
- 1/2 Red chilli diced (or 1 tsp red chilli flakes)
- 2 tbsp Red wine vinegar
- 1/2 tsp Sea salt
- 1/4 tsp Cracked black pepper
- 75 ml Extra virgin olive oil
- 1/2 Lime juice and zest
Method
- Traditionally Chimichurri doesn't have coriander, but we think this addition works well with steak.
- Either whizz all the ingredients in a food processor or work with a big knife and finely chop everything. You get more texture when using a knife than when blitzing. If used as a marinade, use half of the chimichurri to coat the steak and leave for about 20 minutes to work at room temperature.