Fresh, vibrant and full of flavour, chimichurri is a classic Argentinian sauce that brings grilled meat to life. Made with fresh herbs, garlic and olive oil, it's quick to prepare and perfect for drizzling over steaks, lamb, chicken or vegetables straight from the BBQ.

Makes: Approximately 250ml
Prep Time: 10 minutes

Ingredients

• 1 large bunch fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)
• 3 garlic cloves, finely crushed
• 1 small shallot, very finely diced (optional)
• 1 tsp chilli flakes (adjust to taste)
• 2 tbsp red wine vinegar
• Juice of ½ lemon
• 120ml extra virgin olive oil
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

Method

1. Finely chop the parsley and oregano and place in a bowl.
2. Add the garlic, shallot (if using), chilli flakes, red wine vinegar and lemon juice.
3. Stir in the olive oil until everything is well combined.
4. Season with the salt and black pepper.
5. Leave the sauce to stand for 20–30 minutes before serving to allow the flavours to develop.

The chimichurri can be stored in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

Perfect Pairings

Chimichurri is incredibly versatile and pairs beautifully with many of The Organic Butchery's premium cuts, including:

• Ribeye Steak – Rich marbling is balanced by the fresh, zesty herbs.
• Sirloin Steak – A classic pairing for BBQs and griddled steaks.
• Rump Steak – Adds freshness to this flavourful cut.
• Lamb Leg Steaks – The herbs complement the natural sweetness of lamb.
• Lamb Chops – Perfect drizzled over freshly grilled chops.
• Diced Beef or Lamb Skewers – Spoon over just before serving.
• Chicken Thighs or Chicken Skewers – A delicious alternative to traditional marinades.
• Flat Iron or Bavette Steak – Ideal for slicing and serving with chimichurri.

The Organic Butchery Tip

Chimichurri isn't just a finishing sauce—it also makes an excellent marinade. Toss your chosen meat with a few spoonfuls for 30–60 minutes before cooking, then serve with an extra drizzle of fresh chimichurri for a bright, herbaceous finish. It's also delicious with grilled vegetables, roasted potatoes or crusty bread.