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PostPosted: 22 May 2012, 18:00
by fleagle
Planning on doing some steaks anyone got a good recipe for Chimichurri sauce?

Also how do you prefer to serve it on the side or over the steak when grilling?


Re: Chimichurri

PostPosted: 27 May 2012, 08:08
by JEC
This is quite a good recipe from Steven Raichlen

Re: Chimichurri

PostPosted: 13 Jun 2012, 11:17
by Pecker
Sorry I'm a bit late with this one.


• 100ml White Wine Vinegar
• 100ml Extra Virgin Olive Oil
• 1tsp Dried Oregano
• 1 Large Bunch Finely Chopped Parsley - IMPORTANT - this should be very finely chopped
• 6 to 8 Finely Chopped Spring Onions
• 1 Deseeded Finely Chopped Green Chilli (or seeds still in if you like it hotter, though personally I'd de-seed and use 2 chilies for more heat)
• 6 (yes SIX) Cloves Crushed Garlic...or more!
• Salt & Pepper


• Cut everything up as finely as possible, place the lot in a blender and give a quick whizz round

To serve, use this as a condiment at your barbecue.

It’s traditionally served with steaks (in place of Dijon mustard or horseradish sauce) but it’s lovely with chicken, pork, fish, or even veggies. It’s lovely just dipping some nice bread in it.

If you wish you can use half as a marinade and half as a condiment, but personally I find this wasteful. The marinade isn't strong, and is soon overpowered by the condiment anyway.

You can vary the recipe. Some people like it with a little red colour in it, for which use a red chilli, or you can miss out the chilli altogether. You can also add a finaly-chopped sweet red pepper; lots of recipes do this, but it's not my cup of tea.

Steve W

Re: Chimichurri

PostPosted: 13 Jun 2012, 12:22
by keith157
Better late then never, especially with something that sounds that tasty. It will be in a bowl, alongside my salsa for our annual "Sausage sizzle & chicken crisper" (family & friends bbq)

Re: Chimichurri

PostPosted: 13 Jun 2012, 12:32
by Pecker

I was invited to a friend's barbecue last Summer and took a portion of this this - she nagged me for ages for the recipe.

And she's a veggie!

Me Julie takes some to work for a pack up and just dips bread in it.

For all the versatility I still find it best on rib eye steaks, but it's nice to know it's so useable elsewhere.

Steve W

Re: Chimichurri

PostPosted: 14 Jun 2012, 16:53
by fleagle
Cheers for that it looks great.