Whenever I cook a steak, I dream of pouring over lashings of this deliciously tangy chimichurri dressing.
Heavy on garlic, this sauce packs a punch.
Give it a go - traditionally you should chop all of these ingredients finely by hand, but if you're in a rush you can pulse in a food processor.
Store it in the fridge for up to five days.
Chef Jen's Chimichurri
sides / sauces
Perfect over steak, chicken, lamb or even halloumi - this recipe is great to jazz up any midweek meal!
2 Cloves Garlic
1 Tbsp Red Wine Vinegar
1 tsp Oregano
5 Tbsp Olive Oil
Juice of 1/2 Lemon
1/2 red chilli
Finely chop the parsley, chilli and garlic by hand and add to a bowl.
Mix in the vinegar, lemon juice and oregano and stir well to combine.
Add the oil slowly, whisking well to combine into your dressing. Taste and season to serve.
In a food processor:
Simply add everything to the blender, and pulse until combined.
Taste and season your chimichurri to serve.