For the longest time I wasn’t a massive fan of steak but as far as I can tell it was due to a childhood of eating blackened steak cooked way past well done (the treatment that Australians seem to give everything that they put on the BBQ). In response to this depraved childhood I now take my steak rare, although I am a chronic over-cooker as befits my Australian heritage.
Chimichurri is my new steak sauce of choice, it’s rich but still super fresh and has garlic for days. This recipe will serve around 4 people but go ahead and double it because the more of this you can slather on your meat the better. Use it as a versatile sauce for any grilled meats and chuck it on your salad as a dressing while you’re at it. It’s even great as a dip, I know that we couldn’t stop scooping it up with fresh bread. I’ve also got plans for using it on a steak sandwich, seriously, chimichurri can do anything.
1 large red chilli
2 tbsp red wine vinegar
1 tsp dried oregano (or 2 tsp fresh oregano)
1/2 – 3/4 tsp sea salt
4 cloves garlic
1 1/2 cups flat-leaf parsley
1/4 – 1/2 cup extra virgin olive oil
1-2 tsp lemon juice
Place all of the ingredients in a food processor and pulse until finely chopped (start with 1/4 cup olive oil and add more in between pulses).
Alternatively, chop everything finely then combine in a small bowl.
Allow to sit at room temperature for 30 minutes, taste and adjust seasonings as desired.