Use this herbaceous flavor packed chimichurri sauce to bring any beef dish alive.
Course Condiment / Sauce
Cuisine South American
Prep Time 15 minutesminutes
Resting Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 4
Calories 179kcal
Author Dean "Schuey" Schumann
Ingredients
⅓ cup olive oilextra virgin
4clovesgarlic
3green onionschopped
¾cupparsleyfinely chopped
2tbspcilantrochopped, use basil or extra parsley if you don’t like the taste
2fresh bay leavesfinely chopped finely
1tbspdried oregano
1tsppaprika
1tbspchilifinely chopped
¼cupred wine vinegar
1tspcoarse sea salt
½tspblack pepperfreshly ground
Instructions
Place the pealed garlic cloves, olive oil and bay leaves into a food processor and pulse until the garlic has become finely minced throughout the oil.
Add the onions and pulse, but not to make the mixture a puree, just enough to chop all ingredients. We should still see pieces of onion in there, we want some texture in our mix.
Using a spatula, scrape out the mixture into a bowl and add the parsley, cilantro, bay leaves, oregano, paprika, chili, salt and pepper and mix thoroughly.
Now while whisking the mixture, slowly add the red wine vinegar and you’ll be left with a thick herbal vinaigrette that leaves a nice sharp sensory overload in the nostrils.
Put this aside to allow the flavours to fully combine.
Once meat is ready, drizzle chimichurri over the top and enjoy.