My version of this amazing Argentinian green, vibrant, zingy sauce. And a great excuse to use up some herbs from my new Kitchen Garden. This punchy sauce is amazing drizzled over freshly grilled meat, and for this recipe, over a beautifully grilled piece of rump steak.
Full recipe below and #YouTube video below :)
Ingredients:
Small pack coriander
Small pack flat-leaf parsley
A few leaves of fresh mint
A sprinkle or dried oregano
2 large garlic cloves
1 small shallot
1 green chilli
1 red chilli
5 tbsp extra virgin olive oil
2 tbsp white wine vinegar (rice wine or mirin rice wine vinegar works)
1 Lemon
Rump Steak
Method:
Take a blender or food processor, roughly chop your coriander, parsley and mint. Finely chop your shallot, garlic cloves and a third of the green chilli and red chilli. Chuck all of this into your blender/food processor, sprinkle in a little dried oregano, and a good amount of salt and pepper. Add your extra virgin olive oil, slice your lemon in half and squeeze half of the lemon juice in, finally adding the white wine vinegar.
Blitz all this up and pulse it for a few mins. Check the consistency, and seasoning at this stage. You want the consistency to be like a pouring sauce, but slightly thicker, so at this point add a little more lemon juice or olive oil if you need to and blitz again. Once your happy, pour the sauce into a bowl, cover and fridge for 10-20 mins, this will slightly thicken the sauce.
Grill your rump steak to your liking, personally, I prefer it medium-rare, let it rest for a good 10 minutes, slice thinly, season well and drizzle with the Chimichurri sauce, wow!