Chimichurri is a great sauce for different cuts of meat. It originates from South America, where it is used as a complement for different steaks. You make it in less than ten minutes. Make sure you mix it at least 30 minutes before serving, so the flavors are mixed well. It doesn’t keep in the fridge for long, so make only as much as you need.
- 4 fl.oz olive oil
- 2 lemons (the juice from two, the zest from one)
- 1 grated garlic clove
- 5 fl.oz chopped parsley leaves
- 1 red chili
- 2 tbsp sherry vinegar (red wine vinegar works also)
- 1 pinch sugar
- Chop the pepper and parsely really well. Avoid the parsely stems, use just the leaves. Mix all ingredients together, and let it rest for a few hours up to a day before serving.