Chimichurri

A tangy, fresh sauce from Argentina to liven up your BBQ steak.  It cuts through the richness of the meat and adds a bright freshness perfect for Summer dining.

INGREDIENTS

• 1-2 small cloves garlic
• 1 tsp dried oregano(or 1 tbsp fresh oregano, finely chopped)
• 1 cup Italian flat leaf parsley
• 1 fresh red chilli
• 1 tsp smoked paprika
• 125ml Great Southern Groves extra virgin olive oil
• 50ml red wine vinegar
• 1 tsp sea salt freshly ground black pepper, to taste

METHOD

Peel and finely chop or crush the garlic.

Finely chop the Italian parsley.

Seed and finely chop the red chilli (if you like it hotter, leave the seeds in).

Place all the ingredients into a small bowl and stir together well.

Taste and adjust seasoning.

Leave chimichurri to stand for a few hours for the flavours to develop.

Store in an airtight container in the refrigerator for 4-5 days.

TO SERVE

Serve Chimichurri liberally spooned over well-rested, sliced steak.

NOTES

If you find the chimichurri is a little too sharp for your liking, add a little more salt.

If the sauce is still too acidic, you can add about a teaspoon of honey to balance out the acidity. Remember that the sauce will be less intense when combined with your steak, so avoid adding too much.

You can also use chimichurri as a marinade for chicken or fish or drizzle it over grilled vegetables or lamb for extra flavour.

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