I love chimichurri with steak for a spicy, zesty kick . You can also sprinkle the leftover sauce on roast potatoes whilst cooking for a bit of a change.
Ingredients
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , minced
1 red chili, deseeded and finely chopped (about 1 tablespoon)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
Pepper , to taste (about 1/2 teaspoon)
Method
Mix all ingredients together in a bowl. Allow to sit for at least 5-10 minutes to release all of the flavours into the oil (ideally more than 2 hours).
Use as a marinade or sauce
Refrigerate leftovers and sprinkle over roast potatoes while cooking.
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