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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.


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.

One comment on “Chimichurri

  1. That chimichurri looks seriously delicious.

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