Chimichurri

The raw green sauce that lives on the asado table.

Parsley, oregano, garlic, vinegar, olive oil and chilli — chopped, never blended. It's the sauce every steak in South America has known intimately since the 1800s.

Method

01
Finely chop a large bunch of flat-leaf parsley — no stalks. About 60g.
02
Add 2 finely minced garlic cloves, 2 tsp dried oregano, 1 tsp red chilli flakes, ½ tsp salt.
03
Whisk in 60ml red wine vinegar and 120ml good extra virgin olive oil.
04
Rest 30 minutes at room temperature so the flavours marry. Never blend — texture is the whole point.

Chef's notebook

“Make it two hours before service — never a day. It goes drab overnight.”
“A splash more vinegar just before serving wakes it back up.”