Chimichurri, while iconic and synonimous with Argentina and Argentine steak houses, has no set formula. It is a table sauce which is made uniquely by different households and families that treasure their personal recipes. Not just great on steak, this sauce can add a wonderful zing to just about anything.
Make this at least a few hours before serving, if not the day before, to allow the flavours to develop together. Traditionally Chimichurri would be made using a pestle and mortar but I quite like the way the sauce emulsphies together when using a food processor—not to mention the ease.
I've seen many different formulas for Chimichurri online and often they call for only one to two tablespoons of red wine vinegar. Personally I think this defeats the point of this sauce as the acidity cuts magnificently through fattier cuts of meat making them more palatable. If you are not too keen on acidity in your food, dial back the red wine vinegar to 75ml. The fresh oregano can be substituted for a tablespoon of dried oregano. If I have lemons in the fridge, sometimes I add some lemon zest too. Here's my formula for Chimichurri.
1 shallot
1 red chilli
4 cloves of garlic
1 tsp salt
1 bunch coriander
½ bunch flat leaf parsley
1 handful of fresh oregano
175ml olive oil
100ml red wine vinegar
good grind of black pepper
1 shallot
1 red chilli
4 cloves of garlic
1 tsp salt
1 bunch coriander
½ bunch flat leaf parsley
1 handful of fresh oregano
175ml olive oil
100ml red wine vinegar
good grind of black pepper
