Chimichurri Sauce Recipe

On one of the beautiful, bright sunny days that are so delightful in London (and sadly too few and far between), my boyfriend and I had decided to visit Kingston upon Thames, to take a walk down the river and get out of the city a little. Kingston is a glorious part of London, probably the most beautiful place I’ve found in the city, and the perfect place to relax and unwind by the water.

As well as being a beautiful, idyllic place, Kingston is lively and vibrant, with so many activities going on on the river, like sailing and canoeing. Although there are a lot of people walking along the riverside, it doesn’t feel at all crowded, and there are loads of beautiful pubs and restaurants lining the banks of the river.

After taking in the views, we decided to try the CAU Steakhouse, an Argentinian restaurant, for a late lunch (or really by that time an early dinner!).

The meal was fantastic, and this was the first time I tried chimichurri, the amazing Argentinian fresh, green, spicy salsa which adds zing and excitement to steak. I fell in love with the combination, and immediately added the recipe to my list of sauces. Below is my favourite recipe for chimichurri sauce, from Bon Appétit.

INGREDIENTS:

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt plus more to taste
• 3-4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1 Fresno chilli or red jalapeño, finely chopped
• 1/2 cup minced fresh coriander
• 1/4 cup minced fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

METHOD:

1. Combine vinegar, 1 tsp. salt, garlic, shallot, and chilli in a medium bowl and let stand for 10 minutes. Stir in coriander, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
2. Remove meat from marinade, pat dry, and grill.
3. Spoon reserved sauce over grilled meat.

Argentinian cooking is renowned for its amazing steaks, and fantastic, full-bodied wines, and chimichurri really is the perfect combination for both. The fresh, tangy, spicy flavour cuts through the richer taste of the meat and makes the whole thing pop. It is also a really flexible sauce, and can be used as both a marinade and sauce, and even for dipping! It also goes brilliantly with a whole host of other meals, even tasting great on top of pizza! Have a go at making your own, and feel free to put your own twist on this great, versatile salsa.