Chimichurri

Chimichurri

By
From
Ben's BBQ Bible
Makes
250 ml
Photographer
Billy Law

This South American barbecue sauce is used right across the continent, from the southern Pampas region to as far north as Honduras. It has as many variations as, say, the Italian salsa verde, but in its purest form it is just dried oregano, vinegar, chilli flakes, black pepper and olive oil. I like to use a combination of fresh and dried herbs because of their different characteristics.

In South America this recipe is used specifically for grilled meats (i.e. the perfect steak), but you can also spoon it liberally over chicken or fish. The South Americans don’t go in for fancy rubs and marinades — it’s all about the MEAT.

If possible, use dried wild oregano flowers to make this sauce — they’re far more aromatic than just oregano leaves.

Ingredients

Quantity Ingredient
1 tablespoon dried wild oregano flowers or dried oregano
2 tablespoons finely chopped oregano or sweet marjoram
3 garlic cloves, finely chopped
3 shallots, finely chopped
1/2 teaspoon chilli flakes
1/2 teaspoon coarsely ground black pepper
60ml white wine vinegar
120ml extra virgin olive oil
salt

Method

  1. Rub the oregano flowers between your fingers to break them up. Combine with the chopped fresh herbs.
  2. Add the garlic, shallots, chilli flakes and pepper. Pour in the vinegar, combine and let stand for 10 minutes.
  3. Stir in the olive oil and season with salt to taste.
  4. This sauce is best used straight away, as the acidity of the vinegar overpowers the freshness of the herb flavours if kept for too long.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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