I have made many different versions of chimichurri sauce over the years and I am absolutely cool with that because I feel like this is the kind of sauce that lends itself to s little tweak every now and then, much like a crack heads right eye.

Chimichurri a good sauce for whatever type of meat or vegetable you think you might like to pull out of your barbecue.

I put mine on a reverse seared tri-tip. There is a recipe for reverse searing a steak right here. Reverse searing is worth a go if you’ve never done it before.

I guess I really don’t have anything more to add.

Chimichurri

2 cups picked parsley
2 long red chilli, seeds in if you like it hot
3 cloves garlic
2 tablespoons red wine vinegar
½ cup each olive oil and vegetable oil
A good pinch of salt to season

Once you have your ingredients together you can chop the parsley, chilli and garlic nice and fine with a knife, or you can give it a rough chop and then finish it a food processor or blender.
Add the vinegar and oil to your chop chop, season and mix to combine.
Check and adjust your seasoning if necessary.