Chimichurri
Chimichurri is the table sauce of Argentine asado (barbecue). One story links the name to 'Jimmy McCurry', an Irishman who is said to have made the sauce for gauchos.
A bright, garlicky green herb sauce of parsley, oregano and vinegar. The essential partner for Argentine grilled steak.
Ingredients
Method
Finely chop the parsley and garlic by hand — a food processor makes it a paste.
Mix with the oregano, chilli flakes and salt in a bowl.
Stir in the vinegar, then the olive oil and water.
Leave for at least 1 hour, ideally overnight, before serving. Keeps for a week in the fridge.
Make it ahead. The flavours mellow and meld after a few hours, and the garlic loses its raw edge.
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Serve with
Dishes that go well with Chimichurri
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