Whenever I cook a steak, I dream of pouring over lashings of this deliciously tangy chimichurri dressing.
Heavy on garlic, this sauce packs a punch.
Give it a go - traditionally you should chop all of these ingredients finely by hand, but if you're in a rush you can pulse in a food processor.
Store it in the fridge for up to five days.
Ingredients
100g Parsley
2 Cloves Garlic
1 Tbsp Red Wine Vinegar
1 tsp Oregano
5 Tbsp Olive Oil
Juice of 1/2 Lemon
1/2 red chilli
Directions
By hand:
Finely chop the parsley, chilli and garlic by hand and add to a bowl.
Mix in the vinegar, lemon juice and oregano and stir well to combine.
Add the oil slowly, whisking well to combine into your dressing. Taste and season to serve.
In a food processor:
Simply add everything to the blender, and pulse until combined.
Taste and season your chimichurri to serve.
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