Any other words about the recipe or what ingredients you can source at Hopcotts can go
here…
INGREDIENTS:
• 4 Bavette (flank) steaks or whichever cut of steak you would prefer
• 1 bunch of flat leaf parsley
• 5 garlic cloves, minced
• Half a bunch of cilantro
• 1/4 cup of red wine vinegar
• 1/2 lemon, juiced
• 1/2 cup of olive oil
• 1 tsp. dried oregano
• 1 Tbsp. red onion, minced
• Salt and black pepper to taste
METHOD:
1. Into a food processor, add the parsley and garlic and pulse a few times.
2. Add the cilantro, red wine vinegar and lemon juice and pulse until it is finely chopped.
3. Place mixture into a bowl, then add the olive oil, oregano, and red onion. Mix well to
combine and season with salt and pepper to taste.
4. Chimichurri sauce tastes best if you let it sit for about 20 minutes so the flavours
meld together. While your Chimichurri sauce sits, grill your steaks on high heat to your
preferred doneness.
5. Let your steak rest, covered for approximately 5 minutes before slicing and serving with
the Chimichurri sauce
