Stocks & Sauces

Chimichurri sauce

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.

Chimichurri sauce

Chimichurri sauce

Recipe by


  • ½ a bunch of fresh parsley, finely chopped

  • 2 tbsp good quality dried oregano

  • 1 red chilli, deseeded and very finely diced

  • 1 clove of garlic, finely grated

  • 2 tbsp red wine vinegar

  • 5 tbsp of extra virgin olive oil


  • 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.