Chimichurri sauce

Chimichurri sauce

By
From
The Beef Club
Serves
4-6
Prep
20 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
1 bunch coriander
1 bunch parsley
100ml olive oil
100ml grapeseed oil
2 large ripe tomatoes
1 red onion
1 small chilli pepper
2 garlic cloves
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 lemon, juiced
4 tablespoons chardonnay vinegar
4 teaspoons sherry vinegar

Method

  1. Remove and discard the stalks from the coriander and parsley and finely chop the leaves. Pour the olive oil and grapeseed oil into a bowl and stir in the chopped fresh herbs.
  2. Cut the tomatoes into approximately 2 mm dice, peel and finely dice the onion and finely chop the chilli. Peel and finely grate the garlic. Mix the tomatoes, onion, chilli and garlic together in a bowl, then stir through the herby oil mixture. Add the oregano, cumin, paprika, salt, lemon juice, and chardonnay and sherry vinegars. Stir to combine
  3. The sauce can be kept in the fridge for several hours, but should be taken out 30 minutes to an hour before serving (and preferably consumed the same day).
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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