Chimichurri Sauce – Ribeye Steak
Chimichurri sauce is a Fresh herb condiment originating from Argentina & Uruguay. It’s insanely good with barbecued meats especially steak. Here I have used a ribeye steak but any cut of steak would be ideal, especially as we edge into those warmer months.
4 servings
Ingredients
- 100g Curly or Flat Parsley
- 20g Coriander leaf
- 6 x Garlic cloves – crushed
- 1 tsp. Dried Oregano
- 120ml Olive oil
- 60ml White wine vinegar
- ½ tsp. Salt
- 1 x Pinch chilli flakes
Method
First remove the stalks from the parsley and coriander, gently rinse them both in a colander and pat them both dry. Place the herbs into a food processor and blend until finely chopped. Add in the garlic, and dried oregano. Remove from the blender and place into a small mixing bowl. (Alternatively if you don’t have a blender this can be done by hand.) Whisk in the remaining ingredients until everything has combined together. Use immediately or store in a sealed container for up to 5 days. Cook your steak as you choose whether it’s indoors or on the bbq and serve with a generous helping of the chimichurri sauce! Delicious!
Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram- @chef.g.townsend
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