This has to be one of my all time favourite sauces! I also discovered the other day that my now 22 month old loves it too. This was evident to me when I kept getting “more, more” AND then the next day she was walking around the house saying “churri, churri”. So 3 people in this house and they all love chimichurri. Job done!!
This originally Argentinian sauce comes in 2 forms. A red one and a green one. I/we are fans of the green version more than the red but that’s not to say there is anything wrong with the red at all. I just find the green one a little fresher and brighter. There are many versions of chimichurri out there on the interweb and I have tried making many but after a while of experimenting this is the one I have settled on as the best in my household. I love the freshness that coriander brings and the punch from the chili & ginger combo. The sauce itself works wonderful as a marinade on meats such as chicken or steak – probably more a hangar or flank steak than a ribeye but that’s just my preference. To me there is nothing better than grilling a ribeye medium rare and drizzling a spoonful of chimichurri over it at the end #perfection. If using it as a marinade then omit the spring onions from the recipe below. Aside from using it with red meat, it is honestly so versatile that it’s good on anything grilled. Here in Brisbane the BBQ is my new best friend – sorry wifey (but Miss Weber doesn’t ever answer back or complain about having a headache!!) I use it to cook most things on. Whether it’s asparagus (funnily enough the only thing my wife actually cooks), potato wedges, onions, peppers or meat it’s all on the Weber. You really can’t beat the flavour that a BBQ offers to your food and then with a dollop of this insanely simple to make sauce, you have the perfect dinner EVERYTIME.
I hope that you like the recipe and I’d LOVE to see what creations you put together with it so don’t forget to instagram me @another_food_blogger, pin me on pinterest and most importantly subscribe to follow along with my ramblings!
1 x handful coriander & stalks
1/4 amount of flat leaf parsley
1 x tsp dried oregano
1 x tbsp red wine vinegar
3 x tbsp olive oil but adjust accordingly
Salt & pepper
1/2 tsp grated ginger
1 x tsp chili flakes (but depends on how spicy you want it)
1 x green chili
1 x lime – juiced
1 x spring onions – sliced