Chimichurri Sauce 

November 8, 2017

Argentina is simply one of those places. They are known for a number of things, including but not limited to: malbec, the best steak you could ever imagine, goodlooking people, asado grills, empanadas & CHIMICHURRI.

Two years ago, when I was in Buenos Aires, I had the absolute best chimichurri I have ever had at a gorgeous dockside steakhouse. I was blown away by the flavour. When done right, chimichurri should not overpower the steak, but should act as a perfect complement to it’s richness.

While the Argentinian steak is unbeatable, I must say this chimichurri is a close match! It also pairs great with salmon.

Warning: You will want to eat this with a spoon. Don’t do that.

What you need: 

– 1/2 cup (loosely packed) flat leaf parsley, roughly chopped.

– 3 tbsp of red wine vinegar

– 2 tbsp of dried oregano

– 1 tbsp of crushed red chilli pepper flakes

– 3 large garlic cloves, minced

– 1/2 cup of a good quality olive oil

– kosher salt & pepper


What you do:

1. combine everything (except the olive oil) in a food processor.

2. Put into a small bowl or ramekin and pour the oil on top.

Bon appetit! Xx

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1 Comment

  • Perfect Cast-Iron Seared Steak – happy & fed

    […] Steak is amazing, but chimichurri sauce takes it to a whole new level. Click here for my chimichurri recipe. […]

    November 8, 2017 at 6:03 pm Reply
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