Chimichurri Recipes: The Perfect Meat Accompaniment!
With Nico Ewert, executive chef at Bon Vinant Group
This sauce is the perfect accompaniment to most meats. It is eaten in many countries in South America and differs from country to country, region to region or even house to house. It’s also not a fancy thing, it’s made in everyday homes with store cupboard ingredients. Use cooking oil and malt vinegar to start and go from there. What I’m trying to say is this is a deeply personal sauce, and with a little experimentation, trial and error you’ll also find your perfect version. I sometimes leave the chilli out completely or substitute with smoked paprika. A pinch of oregano also goes well. If you can’t find dried mint in the shop, look in the tea isle. Maybe steer clear of sweeter vinegars, here’s looking at you balsamic. Lemon is not entirely necessary but I like the freshness it brings.
150ml cooking oil
50ml olive oil
large clove garlic
Pinch dried garlic powder
Pinch of dried chilli flakes
1 tablespoon dried mint
Bunch mint & parsley
Large pinch salt
Freshly cracked black pepper
Vinegar to taste, about a tablespoon
1. Make a brine with 2 tablespoons of boiling water and a pinch of salt. Stir to dissolve salt.
2. Add dried mint, chilli flakes, garlic powder and stir. Leave to rehydrate the mint leaves for a few minutes.
3. Finely grate/chop the garlic and add to bowl
4. Slowly add oil while stirring. This will develop the flavour
5. Add vinegar slowly while tasting. You want to achieve a nice sharp balance with the vinegar.
6. Finely chop a few leaves of mint and some parsley. Add once rest of mixture is cooled though this should happen as the oil is added. Don’t add fresh herbs while too hot as it will lose colour but especially flavour
7. Finish the seasoning with a squeeze of lemon and some cracked pepper
8. Leave to infuse, at room temperature, for at least 20min but a few hours is ideal
9. Serve drizzled onto cooked meat or as a basting for slow cooked meats. Goes especially well with beef off the bbq