I first had Chimichurri at an Argentinian Steak restaurant my partner and I went to on our anniversary. It was amazing, the flavours were explosive but not overpowering and complimented the meat perfectly.
I looked everywhere to find a bottle or jar that I could keep at home but I think that even if I had, it would not have been as good as that fresh one I had in the restaurant.
There are lots of recipes out there claiming to be the best and most authentic and I’ve played around with a few combinations to find out what tastes best for me. It is a personal thing of course but I found that some of the recipes I tied were either lacking in flavour or the vinegar in particular was a bit overpowering.
However, I think I have now cracked my favourite combination and I tested it for a Valentine’s meal with my partner. He had steak and I had mushroom ‘steak.’ He also loved the flavours, so I think I’m onto a winner.
You should play around with the flavours and quantities to find what suits you best and use this recipe below as a sort of guide.
Chimichurri goes really well with any sort of meat or meat substitute and will keep in the fridge for a few days so you can use it in other recipes if you have leftovers. I used it both as a marinade and as a sauce to top the finished food.
One final tip- I find hand chopping the ingredients gives a better result. A food processor can come out far too smooth and its much more appealing to the eye and to taste for it to be roughly chopped by hand.
½ cup Olive oil
2 tbsp Red wine vinegar
4 cloves Garlic, finely chopped
1 large chilli, finely chopped (deseeded if you want a milder flavour)
Couple sprigs of fresh Oregano, finely chopped
Large handful of fresh Parsley, finely chopped
Small Handful of Coriander, finely chopped
Salt and pepper, to taste
1 Mix all the prepared ingredients together in a bowl and allow to sit for about 15 minutes, or longer if you can, to allow the flavours to mix together.
2 Use as a marinade or as a sauce.
This recipe makes 8 servings and is roughly 128 calories per serving.