Optional flavourings for chimichurri
This Argentinian relish is traditionally used on red meat, especially steak. Usually made from parsley, it's often mixed with other green herbs such as oregano or coriander, plus red or white wine vinegar, garlic and onion. It has a sharp effect on its counterparts, adding a zing to anything charred on a barbecue, from crusty skinned whole fish and juicy steaks, to sweet roasted peppers.
Red or white wine vinegar?
You can use either red or white wine vinegar to add the acidity to chimichurri. Red wine vinegar lends itself better to red meat in the same way you might pair it with red wine. Red wine vinegar also makes the chopped onions look pretty by staining them a delicate shade of pink.
How to serve chimichurri
Chimichurri works well with anything barbecued, especially red meat and steak. So, it’s no surprise that it makes the perfect relish on a steak sandwich. With its high levels of acidity, it's also a great partner to oily fish such as salmon or trout, which need a bit of a bite to cut through their oily flesh. The most important thing to remember is that it's a condiment, not a marinade; it doesn’t respond well to being cooked. It works as a salad dressing, too, especially on fresh sliced tomatoes, as in this black bean chimichurri salad.
How long does chimichurri last?
If using fresh chopped herbs, your chimichurri will be at its best straightaway, but can be eaten for up to three days (after this time, the vinegar will start to degrade the freshness of the herbs).
Can I freeze chimichurri?
You can freeze extra chimichurri sauce in an ice cube tray or small plastic bags. You will have ready-made portions ready to go at any given time with minimal preparation. Freeze for no more than three months. The sauce may appear slightly odd after being frozen as the oil will go cloudy, but as long as it’s defrosted slowly at room temperature, it will return to its former glory.
