Summer Barbecues - Chimichurri sauce

all details

Dubious snags and beer-soaked onions simply won't cut it now the humble barbecue has evolved into a more adventurous affair

Steak with chimichurri sauce.
Steak with chimichurri sauce. Photo: Domino Postiglione

Ingredients

  • ½ bunch coriander, leaves picked
  • ½ bunch flat-leaf parsley, leaves picked
  • Salt and pepper
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 2 cloves garlic
  • 2 French eschalot, peeled
  • 250ml olive oil
  • 1 tbsp red-wine vinegar

Method

This vibrant green Argentinian sauce works well with barbecued steaks, chicken or lamb. Drizzle over meat on a platter, or serve in individual pots for dipping.

Place the herbs, spices, garlic, eschalot and olive oil in a food processor and blend until combined. Stir in the red-wine vinegar and season with salt and pepper.

This sauce will keep, refrigerated and covered with a little olive oil, for up to four days.

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  • Cuisine - South American

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