Particularly celebrated in Argentinian cuisine, a chimichurri sauce is bright with herbs, chilli and acidity. It is the perfect foil for the smoke and blistering fat of barbecued meats.
Suggested cuts: Tomahawk Steak, Bavette Steak, Pork Loin Chops, Thick-cut, Shoulder of Lamb, Boned & Rolled, Spider Steak.
Ingredients
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Method
- Place the dried oregano and red wine vinegar in a bowl and allow to sit for 5 minutes.
- Then add the chopped parsley, chilli, garlic, and olive oil. Season well with sea salt, stir together, and leave to sit for 10 minutes.
- Taste for seasoning and adjust as necessary.