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Chimichurri: The Best Steak Sauce

Chimichurri originally comes from the Rio de la Plata, Argentina and is very green but completely delicious: sweet, sharp and fresh with a hint of heat.


  • 2 cups fresh Italian parsley leaves
  • 4 medium garlic cloves - peeled and smashed
  • 1/4 cup fresh oregano leaves
  • 1/4 cup red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp rock salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil


Place your parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a food processor. Blitz until finely chopped for about a minute. Whilst still blitzing add the oil in a steady stream. As with all sauces, it is best to refrigerate at minimum for a couple of hours to allow the flavours to blend. Ideally leave overnight.