Chimichurri Sauce
Chimichurri sauce is a traditional herb sauce from Uruguay & Argentina. Aromatic with the fresh parsley, but rich and piquant from the olive oil and chillis. It works perfectly with a well-charred steak and vegetables.
Hand-chop instead of blend
Chimichurri should be chunky herbs in oil, rather than an emulsified and smooth sauce. Therefore hand-chopping is preferred.
If you choose to use a food processor, just pulse gently.
Chimichurri Sauce
Course: SauceCuisine: South American4
servings10
minutesIngredients
3/4 cup of fresh parsley, finely chopped
1/2 cup of good quality olive oil
3 tbsp of red wine vinegar
4 cloves of garlic, crushed
1 red chilli, chopped finely
1 teaspoon of course salt
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/2 tsp of coarsely ground black pepper
Directions
- Mix all ingredients together, use the back of your spoon to crush the ingredients together.
- Leave to cure in the fridge for 2-3 hours before use
- Stir and serve on top of a nice sirloin steak from JPs!
Steakhouse Sirloin Steaks
This is a lovely piece of boneless steak and a very similar steak to Rump. Always remember to have your steaks at room temperature before you start to cook them.
On the video link below (scroll a little) there is a great recipe idea using sirloin steak.
Big Daddy Rump Steak
Savour our Big Daddy Rump Steak: a large, succulent cut of grass & grain-fed British beef, matured to perfection. For smaller cuts, check out our Steakhouse Rump.
Steakhouse Rib-eye steaks
To most steak lovers this cut of meat is known as ‘the most flavourful cut of steak‘. Best grilled and served medium rare!