Parsley, vinegar, olive oil. It doesn’t take much to make a chimichurri from scratch. But just a little of that Argentinian sauce does wonders. Served with a simple grilled sirloin, it adds a splash of vibrant colour, and lifts the meat with its bright, herby and punchy flavours.
Ingredients
Chimichurri
Method
Main
1.For chimichurri, blend ingredients, except oil, in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight container.
2.Heat a charcoal barbecue until the coals are red and have a film of white ash over them (see note).
3.Brush steaks with olive oil, season to taste and grill until cooked to your liking (3 minutes on each side for medium rare). Remove from heat and rest for 5 minutes, then serve with chimichurri.
Note At Porteño the grill is set about 30cm above the charcoal. To test if it’s ready, hold a hand over the fire – It should be hot all over, not just in the middle.
Notes
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