- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 20 g parsley, chopped
- 2 cloves garlic, minced or finely chopped
- 1 small red chilli, deseeded and finely chopped
- 1 tsp salt
- Pepper (to taste)
Mix all ingredients together in a bowl.
Allow to sit for 5-10 minutes to release all of the flavours into the oil before using.
Season your steak with salt and pepper and olive oil, then grill in the pan to your preferred way.
Once cooked using a spoon, layer the chimichurri over the steak.
PAIR WITH: MALBEC
Rich and velvety, with notes of ripe berries, dark chocolate and a hint of spice.