Steak sauce

Name: Steak sauce
Yield: Makes about 300ml/½ pint/1¼ cups
Cuisine: Argentine
Ingredients: 2.5 ml/½ tsp ground black pepper; 15 ml/1 tbsp lemon juice; 5 ml/1 tsp paprika; 5 ml/1 tsp salt; 50 g/2 oz/1 cup finely chopped fresh parsley; 75 ml/2½ fl oz/⅓ cup red wine vinegar; 150 ml/¼ pint/⅔ cup extra virgin olive oil; 2.5 ml/½ tsp dried chilli flakes; 5 ml/1 tsp dried oregano; 1 onion, finely chopped; 4–5 garlic cloves, finely chopped

Chimichurri

Preparation info

Makes about
300 ml

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This Argentinian classic is used as both a marinade and a sauce when having asados, parrilladas or cooking in an open pit (all traditional barbecues). It is a must for serving with grilled steak, and is an essential addition to the sausage sandwich, choripán, but is also delicious with fish, chicken, and vegetables.

Ingredients

1 onion, finely chopped
4–5 garlic cloves, finely chopped
2.5 ml/½

Americas
Argentina
Sauce
Gluten-free
Vegan

Method

Mix together the onion, garlic, chilli flakes, oregano, paprika, salt and pepper in a bowl. Add the lemon juice and vinegar, then stir in the oil, a little at a time.
Stir the parsley into the sauce, then spoon into sterilized jars. Seal and