Chimichurri Sauce – Follow up

The Chimichurri Sauce was very delicious. There are quite a few modifications I may try for next time, like not adding as much vinegar and getting chillies that are a bit more spicy. If you would like to try it yourself follow the recipe below.

Prep Time: 10 minutes


1 handful of chopped parsley
3 garlic cloves finely chopped
1/4 chopped red bell pepper
1/4 chopped green chilli (optional)
1 tsp oregano
1 tsp cumin
1 pinch of bay leaf, basil, rosemary or thyme
1/2 cup olive oil
1/4 cup vinegar
1 pinch of salt
1 pinch ground black pepper


Pour everything into a bowl, mix well and let sit for a while. You can keep it in a jar and refrigerate. Use it on meats, poultry, fish, pasta, salads and pies.

The recipe is not mine, I got it from an Argentinian website:

I like my steak cooked medium while hubby likes his rare. Pictures below.

My plate

Hubby's plate


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s