A great accompaniment to Steak or Barbequed Meats. Plus, quick to whip up and easy to make – with great tasting results …
About this Recipe
By: Tom Arundel
I confess to being a late-comer to chimichurri but I am now a total convert. Originating from South America this goes brilliantly with steak but also with most BBQ’d meats and also white fish. I also eat it as a topping on toasted sourdough. With the green herbs, alliums, chillies and olive oil not only is this delicious but it packs a powerful nutritional punch too.
small bunch of flat leaf parsley
small bunch of coriander (or oregano)
1 large garlic clove, finely chopped
3-4 spring onions, finely chopped
1 chilli, finely chopped
75ml (5 tbsp) olive oil, preferably extra virgin
- 30ml (2 tbsp) white wine vinegar
You can create endless combinations with this sauce but the result will always be wonderful if you use fresh ingredients bursting with flavour. Experiment with coriander and oregano or even add both. If you are a garlic or chilli fiend then add more (for visual impact as well as increased I particularly like to do some red and some green chilli). Red onion can be used instead of the spring onions and play around with different acids: red wine vinegar is traditional but cider vinegar or even lemon juice would also work. You could make literally hundreds of variations and given how delicious it is you will probably want to try many of these!
Step by Step Instructions
Put the herbs, garlic, spring onions and chilli in a bowl.
Pour in the oil and vinegar and season to taste.
Leave the flavours to mingle for an hour.
It will keep for 2-3 days in the fridge.