Chimichurri

Last Updated on August 16, 2024

Great Argentinian sauce for beef steaks. It has many variations, in Uruguay fresh oregano is added, in the USA fresh coriander. Variations with finely chopped red peppers are also known. The sauce can be used as a marinade in which to marinate the steaks, or the sauce can be poured over the finished steaks.

Ingredients:

1 dl of olive oil 1 dl of white wine vinegar

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1 cup of finely chopped fresh parsley 4 pcs strips of grated garlic 1 pk onions juice of 1 lemon coloured pepper sea salt

Procedure:

1. Mix the olive oil with the wine vinegar and whisk with a whisk
2. Finely chop the parsley, mince the garlic and finely chop the onion 3. Mix in the whisked oil, stir, season to taste with crushed colored pepper, salt and lemon juice
3. Refrigerate the finished sauce for 3-4 hours.

Recommendation:

If you mix fresh chopped parsley with mint in a 1:1 ratio, the sauce will go well with grilled lamb.