Chimichurri is versatile and can be used to baste, marinade or serve on stop of your meat - or a combination of all! Here we've used it to serve on top of a char grilled Rib Eye outdoors.
Ingredients
- ½ cup olive oil
- 3-4 garlic cloves, minced
- 1 red chilli, deseeded and finely chopped
- ½ cup of parsley chopped
- 1 teaspoon of dried oregano
- 2 tbsp red wine vinegar
- 1 tsp coarse salt
- ½ tsp black pepper
- Option: add a hint of mint for a fresh twist
Method
- Mix all ingredients together and allow to sit for 10 minutes or so for the flavours to enhance.
