My favourite sauce: Chimichurri

Although as a South African I hate to admit it – the Argentines have nailed the best red meat sauce.

Not surprising when you consider that they produce the best beef and understand how to cook it perfectly – just have an El Gaucho traditional steak and you’ll understand why.

Chimichurri is the sauce for complimenting your favourite steak. It originally comes from the Rio de la Plata, Argentina and is very green but completely delicious: sweet, sharp and fresh with a hint of heat.

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Recipe: 2 cups fresh Italian parsley leaves, 4 medium garlic cloves – peeled and smashed, 1/4 cup fresh oregano leaves, 1/4 cup red wine vinegar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon rock salt , freshly ground black pepper, 1 cup extra-virgin olive oil .

Place parsley, garlic, oregano, vinegar, red pepper flakes, salt, and pepper in a food processor. Blitz until finely chopped for about a minute. Whilst still blitzing add the oil in a steady stream. As with all sauces, it is best to refrigerate minimum for a couple of hours to allow the flavours to blend. Ideally leave overnight.

A very simple but amazing sauce, bring a bit of Argentina to your steak!