Shawn White
Sous Chef
"Chimichurri is an Argentine salsa verde that's always on hand at an asado. Recipes can vary, but every chimichurri features garlic, oregano, oil and vinegar, a punchy combination that makes the sauce particularly good with fattier cuts."
Bunch fresh parsley (about a generous half-ounce/20g), leaves only, chopped
1 tbsp chopped fresh oregano leaves
1 large clove garlic, finely chopped
Half tsp sea salt
Small red chilli, finely chopped, or a pinch of chilli flakes
1 spring onion (white part only) finely chopped
4tbsp olive oil
1tbsp wine vinegar
Mix all the ingredients together with a generous grinding of black pepper.
I found this recipe from a thread over on TVWBB. Made it and all I can say is wow! Fantastic!
Put it on your steaks immediately after the flip. I did the basic EVOO S&P treatment on the steak and let them come to room temp before grilling.
I used white wine vinegar, 2 green onions instead of one spring onion. Added 3 whole bay leaves and 1/3 finely diced red bell pepper and a bit of lemon juice.
Maybe my bunch or parsley was huge but I ended up tripling everything else but the salt for my one bunch of parsley. I did rib-eyes last night and rib steaks tonight.
Bunch fresh parsley (about a generous half-ounce/20g), leaves only, chopped
1 tbsp chopped fresh oregano leaves
1 large clove garlic, finely chopped
Half tsp sea salt
Small red chilli, finely chopped, or a pinch of chilli flakes
1 spring onion (white part only) finely chopped
4tbsp olive oil
1tbsp wine vinegar
Mix all the ingredients together with a generous grinding of black pepper.
I found this recipe from a thread over on TVWBB. Made it and all I can say is wow! Fantastic!
Put it on your steaks immediately after the flip. I did the basic EVOO S&P treatment on the steak and let them come to room temp before grilling.
I used white wine vinegar, 2 green onions instead of one spring onion. Added 3 whole bay leaves and 1/3 finely diced red bell pepper and a bit of lemon juice.
Maybe my bunch or parsley was huge but I ended up tripling everything else but the salt for my one bunch of parsley. I did rib-eyes last night and rib steaks tonight.