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.
![Bird's eye view of sliced steak, chips and salad on a plate dressed with chimichurri.](https://journal.swaledale.co.uk/wp-content/uploads/2023/11/Chimichurri1.jpg)
Ingredients
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.