Chimichurri sauce

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

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


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


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.