Chimichurri is a popular South American green sauce, traditionally served with barbecued beef. It’s versatile flavour also works well as a pasta sauce, or as a marinade for chicken or fish.
to make the chimichurri:
Blend parsley, oregano, vinegar and chilli flakes in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate.
This keeps for 5 days in an airtight container
to cook the meat:
Heat a barbecue or chargrill pan to medium-high heat.
Brush steaks with olive oil and season with salt and pepper. Place steaks on barbecue, turning occasionally, until charred on the outside and cooked medium-rare (6-8 minutes).
Transfer to a plate to rest for 10 minutes then thinly slice. Serve with chimichurri and homemade thick cut potato chips.
4 skirt steaks (about 200 grams each), at room temperature
1/4 cup Olive Oil for brushing steaks
for the chimichurri:
1 bunch flat leaf parsley
25 millilitres Red Wine Vinegar
2 tablespoons Farro dried oregano
1 teaspoon Farro dried chilli flakes
120 millilitres Olive Oil