Chimichurri and steak, an unbeatable combination!
A wonderful classic sauce / accessory for a wicked steak. Originating from Argentina and Uruguay, this is a traditional and classic for Argentine asado or a real barbecue. Maybe you shouldn’t mess with classics or tradition? But today we are in the blasphemous corner, pulling in a few ingredients in addition to the classic chimichurri.
What you need:
- 100g cucumber
- 6 cherry/pearl tomatoes
- 1 tbs honey
- 1 garlic
- 2 tbs red wine vinegar
- Juice from 1/2 lemon
- Dill (fresh)
- parsley (fresh)
- Cilantro (fresh)
- Chilli/jalapeno (If you like more heat)
Easy and quick
Mixing a chimichurri is the easiest thing in the world! Finely chop all ingredients that can be chopped and mix them well together. Then stir in the honey, red wine vinegar and lemon juice. Voila, finished, finito. Put the chimicurri in the fridge until you serve it. Serve with a slightly fat sirloin or on a cote de boeuf as in the picture below.
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