Chimichurri Verde is a must for every pantry. Use it as a dry rub or add juice and olive oil to
make up as much or as little as you want. Spoon over grilled meat like this delicious
mouth-watering scotch fillet served with a rocket salad and crisp potato cubes.
Spice Fusion Chimichurri Verde
Fresh lime or lemon juice
EV olive oil
Scotch fillet, porterhouse, or your favourite cut of steak
Mix equal parts of Chimichurri, juice and oil in a bowl (about 1 tablespoon of each per person),
add a sprinkle of salt and set aside for at least 15 minutes to reconstitute.
If too thick, add more oil and juice to taste; if too runny, add more Chimichurri. Pretty, easy, isn’t it?
Cook the steaks in a grill pan, on a barbecue or any other way you fancy.
Add a big blob of Chimichurri to each steak as it’s resting, then serve any leftover sauce
in a small jug for everyone to help themselves.