Chimichurri is a sauce that can be used as both a marinade or a sauce for meat dishes. This dish has its origins in the cuisine of Argentina were it has become almost a national dish.
There are any number of chimichurri sauce recipes out there. Generally a chimichurri recipe has plenty of garlic and parsley, however some versions call for fresh coriander instead of the parsley or a mixture of the two.
There are many different levels of heat, with some recipes adding plenty of chilli to the sauce or marinade mixture.
Chimichurri sauce is a fantastic sauce with grilled beef steak or grilled chicken. Either served in a bowl on the side for dipping or poured over the meat after grilling.
To use this mixture as a marinade place your meat in a strong polythene bag and pour in the chimichurri sauce, marinate for up to 24 hours in the fridge.
This recipe is for 4 servings as a sauce and will marinade up to 1 kg of meat. A word of warning this recipe is not for the faint-hearted as the garlic and parsley pack a mighty punch. Reduce the heat by omitting the paprika and amount of chili.
Ingredients – serves 4 as a sauce
3 red chilies, remove the seeds and chop finely or 1 tbsp dried red chili flakes.
12 garlic cloves, peeled and finely chopped (I used a small food processor for this)
2 generous sized handfuls of flat leaved parsley leaves, roughly chopped.
1 tbsp dried oregano
1 tsp smoked paprika
1 tsp salt
6 tbsp red wine vinegar
5 tbsp extra virgin olive oil
Place all the ingredients into a bowl and mix together. If possible leave for about 4 hours for the flavors of the sauce to develop.
If using this recipe as a marinade the chimichurri mixture can be used straight away.