I have never been to Argentina but I know they love their beef which is some of the best in the world.
Chimichurri is a salsa you add to char-grilled beef to bring out the flavour. It is an uncooked sauce that comes in both red and green versions. Made with parsley, minced garlic, olive oil, oregano and red wine vinegar.
30 years ago (Crikey!) I started as an apprentice chef in a steak restaurant in West Auckland. I wished we served a Chimichurri sauce then as it’s pretty much the best then to bring out the flavour of beef.
1 piece of Green meadows beef!
- 1 cup curly parsley, chopped
- 4 ripe tomatoes, chopped
- 3 shallots, peeled and thinly sliced
- 5 cloves of garlic, peeled and crushed
- 1/4 cup red wine vinegar
- 4 tbsp Grove avocado oil
- 1 tsp paprika powder
- 1 tsp honey
- pinch salt and pepper
Combine all the ingredients into a salsa.