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How to make chimichurri sauce for BBQ season

It’s time to fire up the grill, lockdown restrictions have eased a little and now you and your nearest and dearest can make the most of the (mostly) good weather with a tasty BBQ.

BBQ steak

With the official start of summer and Father’s Day falling on the same weekend (June 20-21), we couldn’t think of a better reason to try out our quick and easy chimichurri recipe.

Pair our favourite Argentinian sauce with barbecued steak, griddled vegetables and wine recommendations from Jo Page from The Wine Word.

Ingredients (serves 4)

  • 4 rib-eye or sirloin steaks

For the steak rub

  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • ½ teaspoon chilli flakes
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For the chimichurri sauce

  • 20g parsley
  • ½ small red onion
  • 1 large clove of garlic
  • 1 red chill (leave the seeds in if you want it hot, remove for a milder sauce)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil

Griddled veg

  • 1 potato per person, parboiled whole and then thickly sliced
  • A mixture of sliced courgette, sliced aubergine, sliced peppers, spring onions, asparagus spears and whole large mushrooms

Method

  • To make your chimichurri sauce either roughly chop all ingredients and then pulse together in a mini food processor or blender, or finely chop by hand.
  • Stir through the red wine vinegar and olive oil and place to one side.
  • Prepare all the vegetables and brush over some of the sauce.
  • Mix all the rub ingredients together. Around 30 minutes before you want to cook your steak, take out of the fridge and massage in the rub ingredients, then place to one side.
  • When the barbecue is ready to cook, start with the whole field mushrooms and potatoes – give them five minutes cooking time.
  • Then add the other vegetables and the steak.
  • Cook the steak for 2-3 minutes each side – depending on the heat of the barbecue and the thickness of the steak.
  • Wrap the steak in foil and leave to rest for five minutes while you finish cooking the vegetables.
  • Serve the steak sliced with the chimichurri sauce drizzled over and the vegetables on the side.

 

About The Green Apron

You’ll find The Green Apron cooking school in Coggeshall, Essex. We’re focused on creating simple and seasonal dishes that are as natural as they are delicious, so our cooking classes are fun and hands-on and feature no hard-to-get ingredients or complicated equipment. If you’re interested in more recipes, our cooking courses have all the inspiration you need.